| Record ID | marc_loc_updates/v40.i15.records.utf8:4105993:1107 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v40.i15.records.utf8:4105993:1107?format=raw |
LEADER: 01107cam a2200289 a 4500
001 2010013124
003 DLC
005 20120404162214.0
008 100414s2011 njua b 001 0 eng
010 $a 2010013124
016 7 $a015785473$2Uk
020 $a9780470508961 (pbk.)
020 $a0470508965 (pbk.)
035 $a(OCoLC)ocn607573943
040 $aDLC$cDLC$dYDX$dYDXCP$dCDX$dUKMGB$dYBM$dSINLB$dBWX$dIAD$dBDX$dBTCTA$dDLC
050 00 $aTX652$b.D73 2011
082 00 $a641.501/51$222
100 1 $aDreesen, Laura.
245 10 $aMath for the professional kitchen /$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.