This essential culinary reference has now been fully revised and updated.
Written by two former CIA culinary math instructors, Culinary Math shows how to apply basic math skills to real-world kitchen situations, such as converting measurements and recipe sizes, calculating yield percents, and determining costs. The latest edition of this well-organized, easy-to-use guide includes a new online component with an electronic version of the Food Cost Form, an appealing new interior design, handsome all-new photos by acclaimed photographer Ben Fink, and 150 new and updated practice problems.
