“Math for the Professional Kitchen” is a textbook published in 2013 that focuses on the intersection of cooking and mathematics. Authored by Michael Nothnagel, Susan Wysocki, and Laura Dreesen, this trade paperback book is designed for those looking to enhance their culinary skills with a deeper understanding of mathematical concepts. The publication covers various subjects related to cooking and provides practical advice on how to apply mathematical principles in the kitchen setting. With a focus on both theory and application, this textbook is a valuable resource for professionals and enthusiasts in the culinary field.