Precalculus Enhanced with Graphing Utilities, Books a la Carte Edition Plus NEW MyMathLab with Pearson eText -- Access Card Package (6th Edition)

Sullivan III, Michael

ISBN 10: 0321832140 / ISBN 13: 9780321832146

Verlag: Pearson, 2012

Beschreibung

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Bestandsnummer des Verkäufers S_376114742

Bibliografische Details

• Titel: Precalculus Enhanced with Graphing Utilities, Books a la Carte Edition Plus NEW MyMathLab with Pearson eText -- Access Card Package (6th Edition)
• Verlag: Pearson
• Erscheinungsjahr: 2012
• Sprache: Englisch
• ISBN-10: 0321832140
• ISBN-13: 9780321832146
• Einband: loose_leaf
• Zustand: Good

Über diesen Titel

Inhaltsangabe

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 Series has 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.

 

 

0134265149 / 9780134265148 Precalculus Enhanced with Graphing Utilities Plus NEW MyMathLab with Pearson eText -- Access Card Package

 

Package consists of:   

0134119282 / 9780134119281 Precalculus Enhanced with Graphing Utilities

0321431308 / 9780321431301 MyMathLab -- Glue-in Access Card

0321654064 / 9780321654069 MyMathLab Inside Star Sticker

Über die Autorin bzw. den Autor

-->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."