Jeremy Pang

Jeremy Pang's School of Wok (eBook, ePUB)

Delicious Asian Food in Minutes

• Format: ePub

Produktbeschreibung

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

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Produktdetails

• Verlag: Octopus
• Erscheinungstermin: 26. Mai 2022
• Englisch
• ISBN-13: 9780600637318
• Artikelnr.: 62144439

Autorenporträt

The young and talented chef Jeremy Pang comes from three generations of Chinese cooks. Being surrounded by food connoisseurs, Jeremy developed his passion for food and cooking at an early age and soon realised the importance and correlation between basic cooking skills and eating well. Jeremy is now a regular chef on BBC1's Ready Steady Cook and Channel 4's Sunday Brunch as well as having published two of his own cookbooks: demystifying Chinese cooking in Chinese Unchopped and exploring different delectable dishes in Hong Kong Diner. His latest venture is into the world of supermarket grocery products. Determined to make good, authentic Asian food accessible to everyone, Jeremy has designed three different flavours of stir-fry kits, as well as two bao bun kits - teaching people how to make delicious Taiwanese bao buns in the comfort of their own home and in just 30 minutes. Following the success of the mobile kitchen, School of Wok opened its first permanent professional kitchen in May 2012 in London's Covent Garden, surrounded by some of the finest restaurants in the capital. Now celebrating its 10-year anniversary, the school has gone from strength to strength: launching a range of products and meal kits, winning at The British Cookery School Awards in 2014 and teaching over 60,000 students the secrets of Asian cuisines.