Author: Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1532
Book Description
Bulletin
Author: Pharmaceutical Formulas
Author: Peter MacEwanPublisher:
ISBN:
Category : Chemistry, Technical
Languages : en
Pages : 1088
Book Description
85 Grams
Author: Daryl AshbyPublisher:
ISBN: 9781773703510
Category : True Crime
Languages : en
Pages : 258
Book Description
Why some individuals function well within society for the better part of their lives only to morph into a polar opposite without forewarning may forever remain a mystery. Arthur James Williams has been viewed as such a man. His path in life was predictable over four decades only to transform into one of Canada's most notorious drug lords. Highly regarded for his actions during the Second World War, he later handcrafted the Williams' Long Bow, a work of art sought after by the leaders in competitive archery; but something tweaked his psyche during this time causing his view of bureaucracy and its administrators to take a combative shift. Art Williams navigated for years beneath the judicial radar while hand selecting a crew that formed a criminal empire to take full advantage of synthetic drugs unrecognized within current legislation. The thirst for a chemical high along the North American west coast only wetted his appetite to meet the need. The thought of incarceration never daunted his aggressive approach as he considered himself superior to the best legal minds. This is the first time the story has been told in full with no supposition or literary liberty as each player from both sides of the law contributed their personal experience to expose a real life game of chess.
Druggists' Circular
Author: Transactions of the American Institute of Mining and Metallurgical Engineers
Author: The Financial Review
Author: Monthly Cyclopedia and Medical Bulletin
Author: The Manufacture of Pulp and Paper
Author: Joint Textbook Committee of the Paper IndustryPublisher:
ISBN:
Category : Paper industry
Languages : en
Pages : 600
Book Description
Cooking Classics: Dim Sum
Author: Ng Lip KahPublisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814561703
Category : Cooking
Languages : en
Pages : 122
Book Description
Cooking Classics is a series of step-by-step cookbooks that showcases some of the most popular and well-loved cuisines of Asia. Each fully illustrated volume provides an insightful overview of the culinary traditions of the country, including the local cooking styles and techniques, in addition to a delectable selection of 42 authentic dishes. Recipes are written with clear, easy-to-follow instructions, and an illustrated glossary highlights essential ingredients used. Cooking Classics: Dim Sum puts together a wide range of dim sum snacks that have captured the hearts of food lovers around the world. Dim sum specialist Ng Lip Kah demonstrates the preparation of all-time favourites like siew mai, glutinous rice in lotus leaf, egg tarts, as well as creative additions to the dim sum menu, such as salted egg yolk custard buns, crispy bread rolls and snow skin dumplings. Perfect your deep-frying skill to get crispy deep-fried wonton, learn tips on how to mould dumplings into various shapes, find out how to make crystalline har kow skin, and discover many more ideas that will inspire great cooking in this comprehensive Cooking Classics collection. Ng Lip Kah has more than 30 years of experience working at established restaurants, which include TungLok Restaurant, Red Star Restaurant (Chin Swee) and Habour City Restaurant (PSA Building), all of which are known for their dim sum specialities. In 2008, Chef Ng was conferred Individual Second Runner-up and the Group Champion Award by the World Association of Chinese Cuisine (WACC), an international non-government and non-profit organisation that promotes Chinese cuisine worldwide. The WACC is endorsed by members from various Asian, European, and American regions. Chef Ng is very passionate and sincere about his craft. He currently conducts culinary classes, where he shares his sought-after skills in making dim sum and other Chinese dishes.
Author: