Master your cooking skills with iconic Chinese recipes from School of Wok's Jeremy Pang
Discover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and more than 80 irresistible recipes, School of Wok's Jeremy Pang shows you how to master Chinese cooking recipes and techniques.
From homemade classics like Steamed wontons in chilli broth to indulgent meals like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends.
CONTENTS INCLUDE:
Stir-frying
Garlic & egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chicken
Deep-frying
Shiitake & chive dumplings; Salt & pepper chilli squid; Classic sweet & sour pork
Steaming
Steamed aubergine with spring onion & garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken & mushroom rice
Poaching & Braising
Grandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soup
Roasting & Double-cooking
Cantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisin
Salads, Pickles & Sides
Flash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root & spinach
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Illustrationen
134 photographs and artworks
Maße
Höhe: 252 mm
Breite: 192 mm
ISBN-13
978-0-600-63991-6 (9780600639916)
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
