Produkt
KlappentextThe 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.
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.
Details
ISBN/GTIN978-0-600-63813-1
ProduktartBuch
EinbandartGebunden
FormatGenäht
Verlag
Erscheinungsjahr2026
Erscheinungsdatum10.02.2026
Seiten208 Seiten
SpracheEnglisch
MasseBreite 197 mm, Höhe 254 mm, Dicke 20 mm
Artikel-Nr.61593594
Rubriken
GenreKochen & Geniessen