Love this? Check out Jeremy Pang's latest cookbook, Hong Kong Kitchen
AS SEEN ON TV
Celebrate fast, furious and fresh Asian cooking with over 80 recipes from TV's Jeremy Pang and his award-winning cookery institution, School of Wok.
Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take minutes to cook up. Most recipes in the book utilise the 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity.
From quick weekday suppers to family feasts with a bit more flare, Jeremy Pang's School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again.
Chapter one: Chinese
Including General Tso's Chicken; Garlic & Vermicelli Steamed Prawns and Vegan Chow Mein
Chapter two: Thai
Including Steamed Fish with Lemon Grass & Lime Broth; Bangkok Crab Omelette and Green Chicken Curry
Chapter three: Vietnamese
Including Quick Chicken Pho; Sweet Potato & Prawn Fritters and Crispy Tofu in Tomato Sauce
Chapter four: Singaporean & Malaysian
Including Vegan Laksa; Malaysian Mixed Rice and Sesame Oil Chicken
Chapter five: Indonesian & Pinoy
Including Pinoy Garlic Butter Chilli Prawns; Coconut Spicy Squash Stew and Ben's Spicy Fried Chicken
Chapter five: Korean & Japanese
Including Kimchi Fried Rice, Korean Fried Chicken and Quick Vegan Ramen
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Maße
Höhe: 241 mm
Breite: 200 mm
Dicke: 22 mm
Gewicht
ISBN-13
978-0-600-63730-1 (9780600637301)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Jeremy attributes his love of food to his father, who was keen for him to experience exciting flavours and foods from a young age. Over the years, Jeremy's expertise in the Chinese food industry has continued to gain him recognition, winning both Rising Young Star and Best Specialist Cookery School at the British Cookery School Awards 2015. Since then, his recipes and work have been featured in a wide variety of publications, including Guardian, Independent, The Sunday Times, Delicious and BBC Good Food. Jeremy has made regular TV appearances, including Channel 4's Sunday Brunch, ITV's Ainsley's Food We Love, Nadiya's Family Favourites and Ready, Steady, Cook. He has also hosted his own successful ITV show, Jeremy Pang's Asian Kitchen and is a regular panellist on BBC Radio 4's The Kitchen Cabinet. Jeremy's refreshing laidback, straightforward approach has helped him build an award-winning specialist cookery school in London called School of Wok.
instagram.com/jeremypang_official
twitter.com/chefjeremypang
twitter.com/schoolofwok
instagram.com/schoolofwok
youtube.com/schoolofwok
