Molly O'Neill
Personal Information
Description
Molly O'Neill is from Daytona State College, where she has taught for 22 years in the School of Mathematics. She has taught a variety of courses from developmental mathematics to calculus. Before she came to Florida, Molly taught as an adjunct instructor at the University of Michigan-Dearborn, Eastern Michigan University, Wayne State University, and Oakland Community College. Molly earned a bachelor of science in mathematics and a master of arts and teaching from Western Michigan University in Kalamazoo, Michigan. Besides this textbook, she has authored several course supplements for college algebra, trigonometry, and precalculus, and has reviewed texts for developmental mathematics. Molly said, "I differ from many of my colleagues in that math was not always easy for me. But in seventh grade I had a teacher who taught me that if I follow the rules of mathematics, even I could solve math problems. Once I understood this, I enjoyed math to the point of choosing it for my career. I now have the greatest job because I get to do math every day and I have the opportunity to influence my students just as I was influenced. Authoring these texts has given me another avenue to reach even more students." Source: [Amazon](
Books
Beginning and intermediate algebra
Mostly True
Molly O'Neill's father believed that baseball was his family's destiny. He wanted enough sons for an infield, so he married the tallest woman in Columbus, Ohio. Molly came along first, but eventually her father's plan prevailed: five boys followed in rapid succession and the youngest, Paul O'Neill, did, in fact, grow up to be the star right fielder for the New York Yankees. Here, celebrated food critic and writer O'Neill tells the story of her quintessentially American family and the places where they come together--around the table and on the ball field. This is the chronicle of a regular family pursuing the American dream and of one girl's quest to find her place in a world built for boys.--From publisher description.
A Well-Seasoned Appetite
"This is a book about the interplay between the ingredients traditionally associated with each season and the yearnings and appetite that accompany them. It is a book that attempts to build a bridge between traditional longing and contemporary feasibility at the table. It is a book about cooking for fun and getting a good meal in the bargain."--From the introduction.
New York cookbook
The food columnist for the New York Times Magazine spent five years writing this insalata of favorite recipes, restaurant and shopping recommendations, and food lore from Pelham Bay to Park Avenue.
American food writing
Draws on 250 years of American culinary history to present written works from virtually every region of the country while offering a tribute to a host of ethnic cuisines and including more than fifty classic recipes.