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|---|---|---|---|
| 001 | 16186285 | ||
| 003 | OSt | ||
| 005 | 20220523142505.0 | ||
| 008 | 100414s2011 njua b 001 0 eng | ||
| 010 | _a 2010013124 | ||
| 016 | 7 |
_a015785473 _2Uk |
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| 020 | _a9780470508961 (pbk.) | ||
| 020 | _a0470508965 (pbk.) | ||
| 035 | _a(OCoLC)ocn607573943 | ||
| 040 |
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| 050 | 0 | 0 |
_aTX652 _b.dre 2011 |
| 082 | 0 | 0 |
_a641.501/51 _222 |
| 100 | 1 | _aDreesen, Laura. | |
| 245 | 1 | 0 |
_aMath for the professional kitchen / _cLaura Dreesen, Michael Nothnagel, and Susan Wysocki ; the Culinary Institute of America. |
| 260 |
_aHoboken, N.J. : _bWiley, _cc2011. |
||
| 300 |
_aviii, 309 p. : _bill. ; _c28 cm. |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aUnits of measure and unit conversions -- Recipe scaling -- Yield percent -- Purchasing and portioning -- Recipe costing -- Kitchen ratios. | |
| 650 | 0 |
_aCooking _xMathematics. |
|
| 700 | 1 | _aNothnagel, Michael. | |
| 700 | 1 | _aWysocki, Susan. | |
| 710 | 2 | _aCulinary Institute of America. | |
| 906 |
_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg |
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