品牌：Linda Blocker
基本信息
·出版社：John Wiley & Sons
·页码：262 页码
·出版日：2007年
·ISBN：0470068213
·条码：9780470068212
·版次：3
·装帧：平装
内容简介
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This essential culinary reference has now been fully revised and updatedWritten 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, and 150 new and updated practice problems.Linda Blocker (Delhi, NY) and Julia Hill (Rhinebeck, NY) are former instructors at the CIA. The Culinary Institute of America is the world s premier culinary college, with campuses in Hyde Park, New York, and St. Helena, California.
作者简介
Linda Blockertaught middle and high school mathematics for ten years before joining the faculty of The Culinary Institute of America. During her three years at the CIA, she taught culinary math. She spent many years involved in her family's gourmet food business, Meredith Mountain Farms.Julia Hilltaught cost control and culinary math at The Culinary Institute of America for fifteen years. Prior to her teaching position at the CIA, she was a public accountant and restaurant manager.Founded in 1946,The Culinary Institute of Americais an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.
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