calculations gastronomica profitability indispensable

books:

Operational Profitability: Systematic Approaches for Continuous Improvement

3 reviews
Robert M. Torok, Patrick J. Cordon

Wiley, 2002

It doesn't get much better than this !!!
The best "how to" book on profitability....forget the other guys and hire these guys!!! I was sincerely impressed with their ability to integrate business systems......and it's so easy to read!

Operational Profitability: Conducting Management Audits

4 reviews
Robert M. Torok, Patrick J. Cordon

John Wiley & Sons Inc, 1997

a very good handbook!!!!
this is a very helpful book for setting the management audit, sepecially for the big manufacturing companies. with a lot of practical help and plenty of information to help anybody to make better operatonal effectivness. a must buy for anybody looking for checklist and standard procedures for management audit. i m still looking for the management audit for the smaller (small/med) companies ...

Genetic Fuzzy Systems

3 reviews
Frank Hoffmann, Luis Magdalena

World Scientific Publishing Company, 2001

Summary of contents by the author
In recent years, a great number of publications have explored the use of genetic algorithms as a tool for designing fuzzy systems. Genetic Fuzzy Systems explores and discusses this symbiosis of evolutionary computation and fuzzy logic. The book summarizes and analyzes the novel field of genetic fuzzy systems, paying special attention to genetic algorithms that adapt and learn the knowledge base ...

Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques ...

7 reviews
Le Cordon Bleu, Carroll & Brown

Wiley, 2000

Gorgeous! Useful!
I've been looking for this book for ages although I didn't know it until I found it! It tells you all the basic information about nearly every possible ingredient and some basic prep info on most--how to truss poultry, scale fish, serve duck, cut and steam fruits and veggies, etc.. Also included is info about herbs and spices, different salad greens, oils, vinegars. So complete! It makes ...

Culinary Math: WITH Professional Cooking, 5r.e.

4 reviews
Julia Hill, Linda Blocker, ...

John Wiley & Sons Inc, 2004

Must buy culinary students
I'm a culinary student and found this book very helpful for converting units into metric units. It helped me with my baking class because it showed how to convert measurements properly and with great accuracy. I also used the following to study for the National Servsafe Test which is also on amazon.com: Study Guide for the National Servsafe Exam: Key Review Questions and Answers with ...

Le Cordon Bleu: Quick And Easy

3 reviews
Jeni Wright, Le Cordon Bleu Chefs

Thunder Bay Press (CA), 2004

Great French Food, Doable Every Day
This book is a combination of two earlier cookbooks: Le Cordon Bleu Quick Classics and Le Cordon Bleu Classic Light. I love great food, and I like cooking, but I don't have the time (or desire) to spend too much time in the kitchen every day. This book offers the solution: easy recipes with run-of-the-mill ingredients, that taste absolutely great (so much better than takeout food and with not ...

Le Cordon Bleu's Complete Cooking Techniques : the indispensable reference demonstates over 700 illustrated ...

24 reviews
Le Cordon Bleu

William Morrow Cookbooks, 1997

If you like to eat, but have no idea where to start preparing or buying food, this is a great start!
This is a great aid in really understanding how to do almost anything basic in the kitchen - from picking produce at precisely the right time to making cheese in your own home. This is not a cookbook - although some basic recipes are covered for the purpose of instruction. I got this book and read it cover to cover in one sitting - I discovered I had been doing some things incorrectly or ...

Classic French Cookbook (Classic Cookbooks)

2 reviews
Cordon Bleu, Rose Elliot

DK ADULT, 1994

An essential resource of French Culinary Techniques!
This cookbook, along with its excellent photography, demystifies french cookery techniques. The photography compliments each step involved in creating these fabulous recipes. It leaves no room for error from the kitchen to the dining table.

The Cordon Bleu Cookbook (Cook's Classic Library)

2 reviews
Dione Lucas

The Lyons Press, 1999

An Elegant Classic
This is truly a classic cookbook. The recipes are not for the novice, but for those who love to cook it's WONDERFUL. Because this is a reprint from many years back, the ingredients are often real artery-cloggers ; this is not something you would use for everyday fare (at least not in my house!). These are classic, elegant recipes of French cooking at its richest and finest. I'm elated ...

Le Cordon Bleu Home Collection: Sauces (Le Cordon Bleu Home Collection , Vol 7)

2 reviews
Le Cordon Bleu Chefs

Periplus Editions, 1998

The Idiot's Guide to Blue Ribbon Sauces
This short but excellent sauce cookbook is a "must" for anyone who delights in elegant French sauces and dressings, but is put off by recipes requiring exotic ingredients or 2 hours of prep time. The recipes in this book seldom have more than 4-5 readily available ingredients, take no more than 15-20 minutes of prep time, and best of all, they work! Everything from home-made mayonnaise to mango ...

Las tecnicas del chef: Equipo, ingredientes, terminologia gastronomica (Le Cordon Bleu series)

1 review
Le Cordon Bleu

Blume, 2002

excelente
Para los que quieran cocinar perfectamente, este es el libro!

Maverick

1 review
Vincent Cordon

Vantage Pr, 2006

Vince Tells It The Way It Was, "More Majorum"
Vince was my "Chef de Groupe" for a while in 3rd Company 2 REP in the early eighties. His account is a raw, ripping, read of the French Foreign Legion of that time. I have read many books about Legion life and in my personal opinion Vince's Maverick encapsulates Legion life: The highs and the lows; the wine, women and songs; the good, the bad and the ugly; no holds barred; warts 'n' all! For ...

Chocolate (Le Cordon Bleu Home Collection , Vol 8)

1 review
Le Cordon Bleu Chefs, Tuttle Publishing

Periplus Editions, 1998

Excellent chocolate recipes
I bought this book for the appealing picture of a chocolate gateaux on the cover... the recipes inside are very good, especially the chocolate flan and the white chocolate and pistacio fudge. Highly recommended.

The Cordon Bleu Cook Book

1 review
Dione Lucas

Little, Brown, 1981

"...another expression of art..."
"The preparation of good food is merely another expression of art, one of the joys of civilized living." - Dione Lucas Before Julia Child, there was Dione Lucas, an amazing woman who should have a biography about her life. M's Lucas was the first famous television cook, having her own show on CBS in 1949. She was a star student at the Cordon Bleu in the 1930s. She also did something else ...

How to beat those cordon bleus: Rita Leinwand's lessons in French and other great cuisines

1 review
Rita Leinwand

W. Ritchie Press, 1974

How to Beat Those Cordon Bleus
Terrific "back to basics" techniques, along with meal planning and step by step food preparation.

Clinical Calculations for Nurses with Basic Mathematics Review

1 review
Mary Jane Cordon

Appleton & Lange, 1989

Nice book
This book I received is exactly the same from our school, and it is brand new. For me, this book is very useful because it really help me to understand and improved my knowledge for dosage calculations.

Quiches & Savories (Le Cordon Bleu Home Collection)

2 reviews
France) Cordon Bleu (School : Paris

Periplus Editions, 1999

Slight but mighty
This surprisingly good cookbook may look slight but each page is packed with valuable information and hints to help even a novice produce excellent food right away. Recipes are graded as to level of difficulty, also a plus. I do a lot of baking and it's nice to see so much valuable information about pastry collected in one place - even the veteran quiche maker will find some good tips (how to ...

Italian (Le Cordon Bleu Home Collection, Vol 11)

1 review
France) Cordon Bleu (School : Paris

Periplus Editions, 1999

My Favorite Italian Cookbook
Small cookbook with only 29 of the BEST Recipes I have ever tried! Beautifully illustrated photos, great chef's techniques. A real find! Viva Le Cordon Bleu! I have $60 cookbooks that can't touch it!

Guia completa de las tecnicas culinarias: Postres: Con mas de 150 deliciosas recetas de la escuela de cocina ...

1 review
Le Cordon Bleu

Blume, 2002

Revision personal, y espontanea
Hace mas de 30 a?os que cocino, desde hace 18 a?os he trabajado profesionalmente, encuentro que las tecnicas descritas en los libros del Cordon Bleu, en su mayoria, las puede aplicar todo el mundo,La Explicacion "Paso a Paso" la puede entender hasta una persona que no tenga mucha experiencia culinaria.

1,026 recetas de cocina internacional

1 review
Le Cordon Bleu

Blume, 2001

excellent book!!
I've had this book for several years now, and the results have always been wonderful. I have many cookbooks, but my first choice when I have guests, are the books of Le Cordon Bleu (I have a collection of them). You can always count on their excellent results, even when it is the first time you cook a particular recipe. Go on and buy iy without fear.

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