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

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 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 & 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.

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Klappentext

The must-have Chinese cooking bible from Jeremy Pang and the award-winning cooking school, School of Wok

Discover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and irresistible recipes, School of Wok's Jeremy Pang shows you how to master Chinese cooking essentials and perfect your cooking technique.

From homemade classics like Steamed wontons in chilli broth to indulgent fakeaways like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends.

Recipes Include:
Chapter 1: Stir-Frying
Garlic & egg-fried rice, Hong Kong style fried noodles, Stir-fried Sichuan chicken

Chapter 2: Deep-Frying
Shiitake & chive dumplings, Salt & pepper chilli squid, Classic sweet & sour pork

Chapter 3: Steaming
Steamed aubergine with spring onion & garlic dressing, Steamed stuffed tofu with soy dressing, Clay-pot chicken & mushroom rice

Chapter 4: Poaching & Braising
Grandma's 'Lionhead' meatballs, Poached Hainanese chicken rice with ginger oil, Braised beef brisket soup

Chapter 5: Roasting & Double-Cooking
Cantonese roast duck legs, Crispy pork belly, Stir-fried green beans with chilli hoisin

Chapter 6: Salads, Pickles & Sides
Flash-fried morning glory, Stir-fried pea shoots with garlic, Glazed Chinese greens with oyster sauce

The Wok Clock is way of arranging your ingredients in the order in which you will introduce them to the recipe. You start at 12 and then work your way round the clock, so all the ingredients are included in the recipe.  The Wok Clock has been a used as a simple guide to preparation so you’re ready and organized before you start a recipe.

Zusammenfassung
The must-have Chinese cooking bible from TV's Jeremy Pang and the award-winning cookery institution, School of Wok