Textbooks

Answers at your fingertips to the essentials of a subject that is challenging at best and that many students struggle with. The 6 page laminated guide focuses on physical chemistry with the details and structure of the subject organized and designed to be a key to the answers that are further supported by your texts and lectures. Use as a review before testing, or as a memory companion that keeps your mind focused on the whole course daily, weekly, or as needed before exams.

Suggested uses:
o Students - especially relevant for those majoring in engineering, science, or a health care related field
o Quick Reference - instead of digging into the textbook to find a core answer you need while studying, use the guide to reinforce quickly and repeatedly
o Memory - refreshing your memory repeatedly is a foundation of studying, have the core answers handy so you can focus on understanding the concepts
o Test Prep - no student should be cramming, but if you are, there is no better tool for that final review

eBundle: printed book and eBook download code

Advanced composite technology is constantly changing and embracing new developments daily, yet most of the basics needed to successfully design, fabricate and repair composite structures remain the same. Essentials of Advanced Composite Fabrication & Repair works as the perfect introductory textbook for beginners yet is also functional for the composite professional. It teaches the concepts and methods in a simple and straightforward way for a wide array of composite fundamentals, including fiber and matrix selection, molding methods, curing and achieving desired properties, tooling, testing and non-destructive inspection, step-by-step repair instructions and troubleshooting, key environmental, health and safety issues, and much more.

New for this Second Edition are an introduction to nanomaterials in composites, and improved molding methods, adhesive bonding, joining and fastening coverage. Also updated with the advances in matrix technology and fiber reinforcements, as well as tooling, filament winding and various testing and inspection method improvements.

Based on the authors' combined 110 years in the industry, this textbook is also a compendium of industry information, presented with full-color illustrations and photography. Fabric styles, core types, design guides, and detailed product information in the industry, and more, makes this book essential to anyone working in composite--from material and process engineers, to repair technicians and maintenance mechanics. Including bibliographic information, a glossary and index, it also serves as the companion textbook to most Abaris Training basic courses.

Develop the knowledge and skills you need to maintain and troubleshoot today�s complex heating, air conditioning, and refrigeration systems with REFRIGERATION & AIR CONDITIONING TECHNOLOGY, Ninth Edition. This best-selling, easy-to-understand resource provides hands-on guidance, practical applications, and the solid foundation you need to understand modern HVAC service and repair, its environmental challenges, and their solutions. Focused on sustainable technology and emphasizing new technologies and green awareness, the Ninth Edition features the latest advances in the HVAC/R industry, including updated content throughout the text and more than 400 new and revised figures and images. Drawing on decades of industry experience, the authors also cover the all-important soft skills and customer relations issues that today's professionals need to master for career success. Memorable real-world examples, hundreds of vibrant photos, and unique Service Call features bring key concepts to life and help you develop the knowledge and skills to succeed in today's dynamic industry.

For courses in cooking and food prep.

Market-leading cooking text
For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the "hows" and "whys" of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its "fundamentals" approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs.

Also available with MyLab Culinary
MyLab(TM) is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary.

Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions.

Note: You are purchasing a standalone product; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information.

If you would like to purchase both the physical text and MyLab Culinary search for:

0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card Package, 6/e
Package consists of:

0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e

0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card -- for On Cooking, 6/e

Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food

In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today's customers.

This book also includes:

A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients

A comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking

Practical discussions of applied nutrition, including how to handle customers' special nutrition requests, weight management, and nutrition for people of all ages

Several appendices including serving sizes for MyPlate food groups and dietary reference intakes

An enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries

Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.