Five Elements and Ten Stems: Nan Ching Theory, Diagnostics and Practice
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Chinese Acupuncture
You are purchasing a Very Good copy of ‘Chinese Acupuncture’.
Chinese Acupuncture
You are purchasing a Acceptable copy of ‘Chinese Acupuncture’. Condition Notes: This book is in ACCEPTABLE condition. The pages may be yellowed and or have foxing. Book has visible wear and may have a cracked spine.
Chinese Medicine – Paul U Unschuld Paradigm 1998 – Acupuncture PB Traditional
Author: Paul U. Unschuld. By Paul U. Unschuld | Translated from the German by Nigel Wiseman. Publisher: Paradigm Publications. Published by Paradigm Publications (1998). Publication Year: 1998. Covers: High-gloss paper covers show light, minor shelf wear along the edges and surface, but remain bright with bold color.
Introduction to English Terminology of Chinese Medicine : America
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A Practical Dictionary of – Hardcover, by Nigel Wiseman; Feng – Very Good b
By Nigel Wiseman; Feng Ye.
Chinese Medical Characters Series Set (Volumes 1-5) Nigel Wiseman Yuhuan Zhang
Zhang Yuhuan is the co-author of Who Can Ride The Dragon and Brief History of Qi. She is a translator certified for the U.S. Court system and is currently working on a text of International Standard Scalp Acupuncture due out in early 2015.
Chinese Medicine Foundations Set by Nigel Wiseman with Sabine Wilms
By Nigel Wiseman with Sabine Wilms. If you have ever wanted to know what a Chinese professor would say about a theory, pattern or clinical case this is the book for you. Built to enhance learning, it is ideal for self-study or to fill in the information missing from simplified texts.
Foundations of Restaurant Management & Culinary Arts Level One Third Edition 20…
The “Foundations of Restaurant Management & Culinary Arts Level One Third Edition 2025” is a textbook authored by the National Restaurant Association. Published by Paradigm Publications, this book focuses on the culinary arts and restaurant management. The third edition offers updated content and features for students and professionals in the foodservice industry. The comprehensive coverage of culinary arts and restaurant management principles makes it a valuable resource for those looking to enhance their skills in these fields. Third Edition