'Tis the season for baking, and the ninth edition of Anatomy & Physiology is finally in the oven!
All the research, fiddling with the recipe, choosing just the right ingredients, and complex steps of mixing, kneading, rising, and preparing are done. Now's the phase when it's safely out of my hands and is becoming a finished product, ready to fill you up!
How long will it bake? Well, after the printing (which has just started), there's the drying, cutting, and gathering of pages. And the binding. Or the punching of holes in the binder-ready version. And the digital version is having all it's hyperlinks put in good working order. Only then will it be ready to roll out of the kitchen.
When will it be ready to consume? January 5th, 2015.
Want to get a taste of it as soon as it's ready? Click here and request a REVIEW COPY.
My inspiration for this analogy is Kellie White, the Executive Content Strategist for the textbook. She's the baking expert who runs our "kitchen." Really. Outside the office, Kellie is a talented baker and chef who has won many baking and cooking awards!
Yep, those are Kellie's bagels pictured here.