School of Wok: Jeremy Pang's Chinese Kitchen

Name: School of Wok: Jeremy Pang's Chinese Kitchen
Brand: Hachette Aotearoa New Zealand
SKU: 9780600639916
Price: 65.0 NZD
Availability: OutOfStock

Simple techniques and recipes to enjoy delicious Chinese food at home

By Jeremy Pang

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Brief Description

Master your cooking skills with iconic Chinese recipes from School of Wok's Jeremy Pang'I like to eat, but I also like to learn, and this book is like having a kind, encouraging clear-voiced teacher by your shoulder; there's a jauntiness about it that just puts a... Read More

Format: Hardback

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

Description

Master your cooking skills with iconic Chinese recipes from School of Wok's Jeremy Pang

'I like to eat, but I also like to learn, and this book is like having a kind, encouraging clear-voiced teacher by your shoulder; there's a jauntiness about it that just puts a spring in your step as you walk into your kitchen'

Nigella Lawson

Foreword by Ken Hom

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

Book Details

INFORMATION

ISBN: 9780600639916

Publisher: Octopus Publishing Group

Format: Hardback

Date Published: 15 January 2026

Country: United Kingdom

Imprint: Hamlyn

Illustration: 134 photographs and artworks

Audience: General / adult

DIMENSIONS

Spine width: 24.0mm

Width: 194.0mm

Height: 252.0mm

Weight: 880g

Pages: 224

Collections

Cook Books & Recipes Cooking & Food Jeremy Pang Non-Fiction

About the Author

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 and 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.

instagram.com/jeremypang_official

twitter.com/chefjeremypang

twitter.com/schoolofwok

instagram.com/schoolofwok

youtube.com/schoolofwok

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