Produkt mají v nabídce:
Math for the Professional Kitchen - The Culinary Institute of America (CIA) a Dreesen, Laura (The Culinary Institute of America, Hyde Park, NY) a Nothnagel, Michael (The Culinary Institute of America, Hyde Park, NY) a Wysocki, Susan (The Culinary Institute of America, Hyde Park, NY)
A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success. Ideal for students and working professionals, this book explains all the essential mathematical skills needed to run a successful, profitable food-industry operation.
