Culinary Math

Culinary Math, 4th Edition, provides foundational instruction in foodservice mathematics for students and culinary professionals across the country. Published by Wiley, the textbook presents step-by-step methods for understanding essential kitchen calculations and applying them to practical cooking environments.

The volume covers calculating yield percentages, determining portion costs, and changing recipe yields. It also explains conversions between metric and U.S. units, supported by an introductory review of basic math principles.

Written by former instructors at The Culinary Institute of America, the text connects quantitative concepts to real-world kitchen tasks through clear examples and newly revised chapter practice problems designed to strengthen problem-solving skills.