Wilson Kwok – författare
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3 produkter
3 produkter
- Nyhet
Del 2837 - Communications in Computer and Information Science
Asia Pacific Advanced Network
Third International Conference, APANConf 2025, Hong Kong, China, July 31, 2025, Revised Selected Papers
Häftad, Engelska, 2026
789 kr
Skickas inom 10-15 vardagar
This book constitutes the refereed proceedings of the Third International Conference, APANConf 2025, held in Hong Kong, China, on July 31, 2025.The 12 full papers presented in this volume were carefully reviewed and selected from 52 submissions. These papers focus on Artificial Intelligence and Machine Learning, Computer Vision and Machine Learning and Networking and High-Performance Computing.
- Nyhet
E-bok
Engelska, 2026944 kr
Läs direkt efter köp
This book constitutes the refereed proceedings of the Third International Conference, APANConf 2025, held in Hong Kong, China, on July 31, 2025.The 12 full papers presented in this volume were carefully reviewed and selected from 52 submissions. These papers focus on Artificial Intelligence and Machine Learning, Computer Vision and Machine Learning and Networking and High-Performance Computing.
E-bok
PDF, Kinesiska, 2001161 kr
Läs direkt efter köp
This book is written by Wilson Kwok, a famous food writer with a wealth of knowledge about cooking and wine.It introduces nearly 40 recipes, with finish plans, photos of diet-related activities and materials, elaborating on procedures, materials, personal experiences, preparation and cooking time.It lists the most popular western European cuisines, featuring simple and delicious. Readers will be able to master cooking tips as long as they follow the steps.Features:1. The author obtained a master's degree in wine from the University of Bordeaux, France, and studied in the world-famous Le Cordon Bleu Culinary Arts Institute in Paris. He has achieved outstanding results in the promotion of delicacies and cuisines. He is a well-known recipe writer in Hong Kong.2. It contains well-known European and western cuisines, and details materials, production and cooking time with illustrations in both English and Chinese, so that readers can easily grasp.3. The author discloses his personal cooking experience and tips, and elaborates on the wine best matching with the dish, which is of great reference value.