| 000 | 01299cam a2200361 a 4500 | ||
|---|---|---|---|
| 001 | 2010013124 | ||
| 003 | DLC | ||
| 005 | 20190729105346.0 | ||
| 008 | 100414s2011 njua b 001 0 eng | ||
| 010 | _a 2010013124 | ||
| 016 | 7 |
_a015785473 _2Uk |
|
| 020 |
_a9780470508961 _qpaperback |
||
| 020 |
_a0470508965 _qpaperback |
||
| 035 | _a(OCoLC)ocn607573943 | ||
| 040 |
_aDLC _beng _cDLC _dYDX _dYDXCP _dCDX _dUKMGB _dYBM _dSINLB _dBWX _dIAD _dBDX _dBTCTA _dDLC _dMvI |
||
| 049 | _aEY8Z | ||
| 050 | 0 | 0 |
_aTX652 _b.D73 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. | |
| 948 | _au375803 | ||
| 949 |
_aTX652 .D73 2011 _wLC _c1 _hEY8Z _i33039001335131 |
||
| 596 | _a1 | ||
| 903 | _a26597 | ||
| 999 |
_c26597 _d26597 |
||