Dreesen, Laura. <br/><br/>
Math for the professional kitchen / 
Laura Dreesen, Michael Nothnagel, and Susan Wysocki ; the Culinary Institute of America. 
 - Hoboken, N.J. :  Wiley,  c2011. 
 - viii, 309 p. :  ill. ;  28 cm. 
<br/><br/> Formerly CIP. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Units of measure and unit conversions -- Recipe scaling -- Yield percent -- Purchasing and portioning -- Recipe costing -- Kitchen ratios. 
<br/><br/><label>ISBN: </label>0470508965 (pbk.) :  £22.99 9780470508961 (pbk.) :  £22.99 
<br/><br/><label>LCCN: </label>2010013124 
<br/><br/><label>Nat. Bib. No.: </label>GBB143534  bnb 
<br/><br/><label>Nat. Bib. Agency Control No.: </label>015785473  Uk 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking--Mathematics.
<br/><br/><label>LC Class. No.: </label>TX652  / .D73 2011 
<br/><br/><label>Dewey Class. No.: </label>641.50151