Math for the professional kitchen / Laura Dreesen, Michael Nothnagel, and Susan Wysocki ; the Culinary Institute of America.
Material type: TextPublication details: Hoboken, N.J. : Wiley, c2011.Description: viii, 309 p. : ill. ; 28 cmContent type:- text
- unmediated
- volume
- 0470508965 (pbk.) :
- 9780470508961 (pbk.) :
- 641.50151 22
- TX652 .D73 2011
Contents:
Units of measure and unit conversions -- Recipe scaling -- Yield percent -- Purchasing and portioning -- Recipe costing -- Kitchen ratios.
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Books | Main Library General Circulation | 641.50151 D771 (Browse shelf(Opens below)) | Available | 3BPSU00094014T |
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641.5 K893 So easy : luscious, healthy recipes for every meal of the week / | 641.5 K91a Authentic recipes from Thailand / | 641.5 R742a Joy of cooking. All about salads & dressings / | 641.50151 D771 Math for the professional kitchen / | 641.563 Sh531 Look younger at any age / | 641.59 H618 International cooking : a culinary journey / | 641.5944 R738 Foods of France / |
Formerly CIP. Uk
Includes bibliographical references and index.
Units of measure and unit conversions -- Recipe scaling -- Yield percent -- Purchasing and portioning -- Recipe costing -- Kitchen ratios.
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