Jeremy Pang’s School of Wok: Delicious Asian Food in Minutes
£8.60£19.00 (-55%)
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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Additional information
| Publisher | Hamlyn (26 May 2022) |
|---|---|
| Language | English |
| Hardcover | 208 pages |
| ISBN-10 | 0600637301 |
| ISBN-13 | 978-0600637301 |
| Dimensions | 19.81 x 2.16 x 24.26 cm |
by Moxie
Great recipes with lots of suggested subs for hard to get ingredients.
by Amazon Customer
Good recipes-you must try General Tso to start. I cooked this dish for first time and hand delivered a portion to my daughter who ate it, thoroughly enjoyed it and asked which Chinese takeaway I bought it from….it was that delicious and authentic.
by Vicuña
I’ve watched this cook on tv a couple of times and found him enthusiastic and his recipes looked easy to prepare and not complicated to make. I bought this ebook on offer at 99p just to see what the recipes are like and I’m not disappointed.
It has a useful layout; recipes can be chosen by ingredient or name. There’s great emphasis on how to use a wok well and obtain the best from the food for both nutrition and flavour. If you’re new to Asian cooking, there’s a lot of help in terms of utensils and a simple to follow principle of the Wok clock. Different woks are considered to inform your choice if you don’t already own a wok. You can learn how to steam and deep fry in a wk, with clear instructions and pictures.
As for the recipes; an eclectic selection broken down into Chinese, Thai, Vietnamese, Singaporean, Korean, Japanese. There’s a selection of side isles and recipes for meat, fish, chicken, duck and vegetarian. A great and colourful book which is suitable regardless of your level of knowledge and expertise. Works very well on a tablet where the colour plates are stunning and the hyperlinks work well. Highly recommended.
by Sharry
Like this book gives clear and concise instruction
by geomcamck
A useful kitchen addition
by babs
Great
by Tim Bobbin
I’ve tried a few of Jeremy’s recipes from his School of Wok website and they always work (I have other Asian cookbooks, where ingredients burn even if you follow the recipe to the letter). I particularly like the recipes that contain meat or fish, plus vegetables all cooked in the wok together (saves messing about with side dishes). Jeremy’s Wok Clock idea is great and makes prepping the ingredients dead easy.
by Esser
I have had so much fun cooking these recipes! Love the clock tip as well. It’s made it all so much easier and I will be intermarrying that every time I cook! Well worth the purchase. Love the recipes I’ve done so far.