Autorentext Author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Jeremy attributes his love of food to hi...
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Autorentext 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 exotic foods whilst he was a young boy. 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: The Guardian, Independent, TheSunday Times, Delicious & BBC Good Food. Along with regular appearances on UK TV shows including: Channel 4's Sunday Brunch and ITV's Ainsley's Food We Love and Nadiya's Family Favourites, Jeremy also recently joined BBC1's Ready, Steady, Cook for the latest series, made his debut talking food on BBC Radio 2 and is a regular panellist on BBC Radio 4's acclaimed The Kitchen Cabinet. Jeremy's refreshing laid-back, straightforward approach has helped him build an ever-growing and thriving 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 Klappentext Quick and easy Asian cooking from School of Wok founder and Ready Steady Cook chef - Jeremy Pang Zusammenfassung 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