The Tenth Edition of Organic Chemistry continues Solomons/Fryhle’s tradition of excellence in teaching and preparing students for success in the organic classroom and beyond. In the Tenth Edition, virtually every aspect of the teaching and learning solution has been revisited and redesigned to assist students in comprehending the fundamentals of [Read More]

Delivering comprehensive training of key food safety concepts, this book is the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The content in ServSafe Coursebook, 5th edition goes beyond the principles found in ServSafe Essentials, 5th edition and adds greater depth and[Read More]

Biochemistry: The Molecular Basis of Life, Fourth Edition, is the ideal text for students who do not specialize in biochemistry but require a strong grasp of essential biochemical principles for their future careers.

Walker’s goal is to help readers make the connection between a conceptual understanding of physics and the various skills necessary to solve quantitative problems. The pedagogy and approach are based on over 20 years of teaching and reflect the results of physics education research.  Already one of the best-selling books in algebra-based ph[Read More]

For courses in Quantity Food Production and Foodservice Management. THE resource--for nearly 70 years--for students and professionals in quantity food production and foodservice management. Exceptionally comprehensive, this classic text/reference provides basic technical food production information; offers a wealth of high-quality, standardized, q[Read More]

FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with membe[Read More]

  Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation. Its clear presentation of scientific principles guides the reader  through complex subject matter and motivates learning. Its logic[Read More]

    This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods.   Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the ba[Read More]

What's the role of nutrition therapy in the healthcare system and the nutrition care process? UNDERSTANDING NUTRITION THERAPY AND PATHOPHYSIOLOGY focuses on nutrition therapy, diet therapy and pathophysiology topics and offers practical advice,and helps with major terms and topics. You'll prepare for your future career as you develop an understandi[Read More]