Culinary Calculations or Sushi

Culinary Calculations: Simplified Math for Culinary Professionals

Author: Terri Jones

The math skills needed for a successful foodservice career—now in a new edition

Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant.

This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas:

• Basic math for the culinary arts and foodservice industry

• Math for the professional kitchen

• Math for the business side of the foodservice industry

• Computer applications for the foodservice industry

Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book.

Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.

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Sushi: A Pocket Guide

Author: Minori Fukuda

For the uninitiated, sushi restaurants can be intimidating. But no more. Just like its irresistible predecessor Dim Sum, Sushi can be tucked into a purse or pocket for instant-expert reference. Fifty of the most popular sushi items are presented as colorfully as a Japanese restaurant's display case with clear photographs for easy identification, descriptions of flavors and textures, and phonetic pronunciations. Icons distinguish whether sushi is cooked (like unagi) or is vegetarian (like the cucumber roll). Covering nigiri, maki, and a few unusual sushi items (blowfish, anyone?), Japanese foodophiles can take it easy by ordering the crowd-pleasing California Roll, or go for broke and sample uni (sea urchin), an acquired taste, but a favorite of any sushi-lover worth their tobiko. With a short history of sushi, ordering and eating etiquette, and a simple glossary of out-of-the-ordinary ingredients, Sushi is the definitive guide to one of Japan's most intriguing culinary specialties. Itadakimasu! (enjoy).