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Title: Culinary Math by Linda Blocker, the Culinary Institute of America, Julia Hill ISBN: 0-471-38740-1 Publisher: John Wiley & Sons Pub. Date: 26 November, 2001 Format: Paperback Volumes: 1 List Price(USD): $29.15 |
Average Customer Rating: 5 (3 reviews)
Rating: 5
Summary: Must buy culinary students
Comment: I'm a culinary student and found this book very helpful for converting units into metric units. It helped me with my baking class because it showed how to convert measurements properly and with great accuracy. I also used the following to study for the National Servsafe Test which is also on amazon.com:
Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations (ISBN: 0971999678). It showed me the type of questions asked on the exam. In addition, was quite helpful for my sanitation class. Get both books if you're in culinary school.
Rating: 5
Summary: Great for pros and home chefs
Comment: This book clears up the math questions for all levels of preparing foods. From the diference in dry measure to liquid measure to getting the quantities right for the number of guests you are feeding. Bravo!!
Rating: 5
Summary: Finally...
Comment: This is what I've been waiting for. For those of us who aren't too good with numbers and measurements (foodservice math), this is a god-send. It's got great information and it makes the whole subject of "culinary math" reasonable and understandable.
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Title: The Professional Chef, Seventh Edition by Culinary Institute of America ISBN: 0471382574 Publisher: John Wiley & Sons Pub. Date: 05 September, 2001 List Price(USD): $70.00 |
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Title: The Professional Chef ® (Study Guide, 7th Edition) by Culinary Institute of America® ISBN: 0471209163 Publisher: John Wiley & Sons Pub. Date: 30 November, 2001 List Price(USD): $29.15 |
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Title: The Professional Chef's Knife Kit by Culinary Institute of America ISBN: 0471349976 Publisher: John Wiley & Sons Pub. Date: 22 October, 1999 List Price(USD): $34.95 |
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Title: Culinary Artistry by Andrew Dornenburg, Karen Page ISBN: 0471287857 Publisher: John Wiley & Sons Pub. Date: 21 October, 1996 List Price(USD): $29.95 |
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Title: The Professional Chef's Techniques of Healthy Cooking, Second Edition by Culinary Institute of America®, Jennifer S. Armentrout ISBN: 0471332690 Publisher: John Wiley & Sons Pub. Date: 04 February, 2000 List Price(USD): $59.95 |
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