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School of Wok: Jeremy Pang's Chinese Kitchen
On sale
16th January 2025
Price: £25
Selected:
Hardcover / ISBN-13: 9780600638131
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
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
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