Title: Algebra and Trigonometry Enhanced with Graphing Utilities, Books a la Carte Edition (6th Edition)
Publisher: Pearson (edition 6)
Publication Date: 2012
Language: English
ISBN 10: 0321785053
ISBN 13: 9780321785053
Binding: Loose Leaf
Edition: 6.
Condition: Good

About this title

Synopsis

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.

In the Sixth Edition, new worksheets in MyMathLab—developed from the authors’ experience in the classroom—provide mixed review for students who having trouble reconciling various topics, and also give students an opportunity to show their work. The “Are You Prepared?” section openers focus on students mastering the prerequisite material before beginning a new topic, and for the first time, those exercises are assignable in MyMathLab. Concept and Vocabulary exercises are also now assignable in MyMathLab as reading quizzes.

This package contains:

Books a la Carte for Algebra and Trigonometry Enhanced with Graphing Utilities, Sixth Edition

About the Author

-->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."

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