This edition features the exact same content as the traditional book in a convenient, three-hole- punched, loose-leaf version. Books a la Carte also offer a great value–this format costs significantly less than a new textbook.
Michael Sullivan’s time-tested approach focuses students on the fundamental skills they need for the course: preparing for class, practicing with homework, and reviewing the concepts. The Enhanced with Graphing Utilities Serieshas evolved to meet today’s course needs by integrating the usage of graphing calculator, active-learning, and technology in new ways to help students be successful in their course, as well as in their future endeavors.
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"synopsis" may belong to another edition of this title.
-->Michael Sullivan--> is the Charcutier (or Butcher) at Blackberry Farm in Walland, Tennessee. He attended the Culinary Institute of America while working full-time at restaurants, then apprenticed himself to sausage makers. He has worked in the kitchens at Blackberry Farm since 2004, and in their meat curing program since 2007. ?I am all about heritage, tradition; I go back into time rather than forward to learn," he says. "I butcher every ounce that I use. It is my responsibility. I hand tie my sausages with hemp in the old Italian way; it grips the casing better. I mix my meats with my hands in order to put a little touch of myself with it, so that people taste the human touch, not some cold, stainless steel machine."
"About this title" may belong to another edition of this title.
Book Description Pearson, 2012. Loose Leaf. Book Condition: New. book. Bookseller Inventory # M0321794923
Book Description Pearson, 2012. Loose Leaf. Book Condition: New. Never used!. Bookseller Inventory # P110321794923