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Culinary Math Paperback – Sep 4 2007


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Culinary Math + Bread: A Baker's Book of Techniques and Recipes + The Physiology of Taste: or Meditations on Transcendental Gastronomy
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Product Details

  • Paperback: 272 pages
  • Publisher: Wiley; 3 edition (Sept. 4 2007)
  • Language: English
  • ISBN-10: 0470068213
  • ISBN-13: 978-0470068212
  • Product Dimensions: 1.3 x 21.3 x 26.7 cm
  • Shipping Weight: 590 g
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: #192,698 in Books (See Top 100 in Books)
  • See Complete Table of Contents


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1 of 1 people found the following review helpful By A Customer on June 9 2003
Format: Paperback
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.
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By Moni on Sept. 9 2010
Format: Paperback
The book skips a few steps and does not give all the answers. I expected more metric. This book has many assignments which was good but little cross references.
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Format: Paperback
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!!
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By A Customer on Dec 12 2001
Format: Paperback
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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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 27 reviews
18 of 19 people found the following review helpful
Great for pros and home chefs Dec 31 2001
By Arnie - Published on Amazon.com
Format: Paperback
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!!
19 of 21 people found the following review helpful
Finally... Dec 12 2001
By A Customer - Published on Amazon.com
Format: Paperback
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.
18 of 20 people found the following review helpful
Must buy culinary students June 9 2003
By A Customer - Published on Amazon.com
Format: Paperback
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.
6 of 6 people found the following review helpful
Exelent Book April 3 2007
By W. Rivera Resto - Published on Amazon.com
Format: Paperback
I am a Chef Instructor and this book is been very helpfull. It is very complete from the measurements to the cost control and is easy to understand.
4 of 4 people found the following review helpful
Great book! Aug. 18 2009
By Future Chef - Published on Amazon.com
Format: Paperback
Considering the fact that I will be starting culinary school in a few weeks, this book was a great buy! I didn't realize how rusty I was with basic math until I started reading. This book is also great because it builds on each chapter plus the practice problems are very helpful. My only complaint is that the book only has answers to odd-numbered questions - would have loved answers to all the questions. I definitely recommend this book for someone who is pursuing a degree in culinary arts or someone who is in the food service industry and needs a refresher.

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