Culinary Math

By Culinary Institute of AmericaJulia HillLinda Blocker, et al.

Book Overview

This Second Edition provides the tools to manage the back-of-the-house business function of every kitchen with maximum efficiency and profitability. Easy-to-understand material covers basic math skills, applications, and costing, including topics on inventory, yield percentage, and statistics.

• Format: Paperback
• Language: English
• ISBN: 0471469343
• ISBN13: 9780471469346
• Release Date: May 2004
• Publisher: Wiley
• Length: 240 Pages
• Weight: 1.25 lbs.
• Dimensions: 0.5" x 8.5" x 10.9"

Customer Reviews

cooking by the numbers

Great reference book, a must for any serous or curious cook, especially if you entertain or consider the food industry a possible career path.

Exelent Book

I am a Chef Instructor and this book is been very helpfull. It is very complete from the measurements to the cost control and is easy to understand.

Great for pros and home chefs

This book clears up the math questions for all levels of preparing foods. From the diference in dry measure to liquid measure to getting the quantities right for the number of guests you are feeding. Bravo!!

Finally...

This is what I've been waiting for. For those of us who aren't too good with numbers and measurements (foodservice math), this is a god-send. It's got great information and it makes the whole subject of "culinary math" reasonable and understandable.