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Students, if MyLab Culinary is a recommended\/mandatory component of the course, please ask your instructor for the correct ISBN. MyLab Culinary should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":49744623108369,"sku":"NGR9781292443751","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1292443758.jpg?v=1776506105"},{"product_id":"on-baking-book-sarah-labensky-9780133886757","title":"On Baking","description":"This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker     Help readers understand the how and why of successful baking  On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work–including chocolate work–are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts.    More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes.    Also available with MyCulinaryLab  This title is also available with MyCulinaryLab—an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking.    NOTE:  You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252\/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751\/ISBN-13: 9780133886757 and ISBN-10: 0134109406\/ISBN-13: 9780134109404.   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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™ 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","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":49871604613393,"sku":"CIN0134441907G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50558596645137,"sku":"CIN0134441907VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":50999364616465,"sku":"NIN9780134441900","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":51830882435345,"sku":"CIN0134441907A","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0134441907.jpg?v=1750779450"},{"product_id":"on-cooking-cooking-techniqu-book-labensky-9780131713321","title":"On Cooking Cooking Techniqu","description":"\u003cp\u003eDriving automation and autonomy are already upon us and the problems that were predicted twenty years ago are beginning to appear. 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It models driver interaction, provides design specifications, concept designs, and the results of studies in simulators on the test track, and in road going vehicles. \u003c\/p\u003e\u003cp\u003eThis book is for designers of systems interfaces, interactions, UX, Human Factors and Ergonomics researchers and practitioners involved with systems engineering and automotive academics._\u003c\/p\u003e\u003cp\u003eIn this book, Prof Stanton and colleagues show how Human Factors methods can be applied to the tricky problem of interfacing human drivers with vehicle automation. They have developed an approach to designing the human-automation interaction for the handovers between the driver and the vehicle. This approach has been tested in driving simulators and, most interestingly, in real vehicles on British motorways. The approach, called User-Centred Ecological Interface Design, has been validated against driver behaviour and used to support their ongoing work on vehicle automation. 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Student can use the URL and phone number below to help answer their questions:      http:\/\/247pearsoned.custhelp.com\/app\/home     800-677-6337           Packages     Access codes for Pearson's MyLab \u0026amp; Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase.           Used or rental books     If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code.           Access codes     Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. 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