Icebox Desserts or Culinary Math

Icebox Desserts: 100 Cool Recipes for Icebox Cakes, Pies, Parfaits, Mousses, Puddings, and More

Author: Lauren Chattman

These incredibly easy-to-put together do-ahead desserts are made with wholesome ingredients and creative flavor combinations. Eye-popping full-color photos, clear easy-to-follow instructions.

Library Journal

In her latest book, Chattman goes beyond her Icebox Pies with 100 recipes for all sorts of no-bake frozen treats, from Lemon-Blueberry Trifle to Summer Pudding to Watermelon Ice Cream Bombe. Many of them are homey, but there are sophisticated desserts for entertaining as well. Most are easy, and all of them can-in fact, must-be made ahead. For most collections. Copyright 2005 Reed Business Information.

Table of Contents:

	Beyond Icebox Pies	8
Chapter 1	Simply Perfect Puddings	12
Chapter 2	Light and Airy Mousses	30
Chapter 3	Dessert in a Glass: Icebox Parfaits	50
Chapter 4	Icebox Spectacular: Trifles and Charlottes	64
Chapter 5	If I Had Known You Were Coming, I Would Have Refrigerated a Cake: Ridiculously Easy Icebox Cakes	82
Chapter 6	A Slice of Heaven: Icebox Pies and Tarts	98
Chapter 7	The Secret Ingredient: Icebox Desserts Made with Gelatin	114
Chapter 8	Fun with Ice Cream	132
Chapter 9	No-Bake Cookies and Confections	150
	Measurement Equivalents	166
	Index	167

New interesting textbook: Mejoramiento de Interpretación:Como Manejar el Espacio en blanco en el Organigrama (2do editor)

Culinary Math

Author: Julia Hill

Easy lessons and exercises for mastering culinary math skills

Revised and Expanded Edition!

Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. Authored by former instructors at The Culinary Institute of America, it is filled with examples and sample problems that connect math skills to real-world situations. this edition has been expanded with new material on topics such as inventory, yield percentage, and statistics. It also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.

Well organized and easy to use, Culinary Math reviews basic addition, subtraction, multiplication, and division; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.

It also shows how to:

• Calculate yield percent

• Determine costs, edible portion costs, recipe costs, and beverage costs

• Find out the amount of a product needed for a particular use

• Carry out conversions for purchasing and food costing

• Change recipe yields

• Understand and use kitchen ratios

• Convert U.S. measures to metric units and vice versa