Math for the Professional Kitchen
Laura (The Culinary Institute of America, Hyde Park, NY) Dreesen, Michael (The Culinary Institute of America, Hyde Park, NY) Nothnagel, Susan (The Culinary Institute of America, Hyde Park, NY) Wysocki, The Culinary Institute of America (CIA)
John Wiley & Sons Inc, 2011
53,25 €On orderDelivery: 2-3 weeks
A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success. Ideal for students and working professionals, this book explains all the essential mathematical skills needed to run a successful, profitable food-industry operation.
- ISBN-13
- 9780470508961
- ISBN-10
- 0470508965
- Publisher
- John Wiley & Sons Inc
- Year
- 2011
- Publication date
- 2011-09-20
- Pages
- 320
- Dimensions
- 274x216x18
- Weight
- 642