Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

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Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

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After a lesson in foraging for mushrooms, Jeremy uses his find in a comforting crispy dish, a tempura medley of mushrooms. In his kitchen today, Pang is making dishes to feed and please a crowd, starting with delicious steamed bao with black pepper beef filling - a perfect party platter. Joining Chinese chef Jeremy Pang on a culinary journey as he aims to inspire a nation of enthusiastic and adventurous home cooks to try more Chinese and Asian recipes themselves, and he's on a mission to prove that delicious Asian food shouldn't just be from the local takeaway.

Qui abbiamo un volume (in formato kindle in offerta al prezzo di un caffè) tratto da una nota trasmissione britannica, molto didattica, anche se l'idea dell'orologio degli ingredienti mi sembra davvero per "dummies". 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. I often hear that Asian food is too complicated to cook in your own home kitchen, but I’m here to show you it’s not,” he says.Following the success of his mobile kitchen, School of Wok opened its first permanent professional kitchen in May 2012 in Covent Garden, near London’s Chinatown. He then teaches keen student Joe Swash to make another classic – salt and pepper chilli squid – with homemade sweet chilli sauce.

Additionally, Joe Swash is shown how to prepare salt and pepper chilli squid using homemade sweet chilli sauce by Jeremy. Jeremy’s aim is to inspire a nation of enthusiastic and adventurous home cooks to try more Chinese and Asian recipes themselves. Jeremy Pang’s dishes this week are all comfort food, starting with a meal from his childhood - Guangxi steamed chicken topped with chives. The School of Wok has three main goals: To eat great Asian food, to teach great Asian food, and to laugh whilst doing so.Cookery student Joe Swash is looking to master a quick recipe that still delivers on flavour, and Pang has just the ticket, kung pao chicken. Joe Swash is trying a dim sum classic, char sui puffs, flaky puff pastry filled with delicious pork. On the beach, he sets up his mobile kitchen to knock up oysters three ways, inspired by his travels in Vietnam.

Our hands-on cooking classes are here to help you learn a new skill and have a lot of fun whilst doing so.Crunchy Vietnamese spring rolls, known as "Goi Cuon," feature a delightful combination of shrimp, vermicelli noodles, lettuce, mint, and bean sprouts wrapped in rice paper. Before the Covid-19 pandemic, the chef says of his oldest: “It was really difficult to get him to enjoy anything that wasn’t raw carrot or cucumber – which actually is healthy at least, but every day? The first episode of our new series, School of Wok On Tour, takes place at Drover's Rest in Hay-on-Wye, Wales.

From humble beginnings visiting clients in their own kitchens, Jeremy and business partner Nev have grown the school into a recognized brand with a flagship cookery school in London’s Covent Garden, just a stone’s throw from world famous Chinatown. Jeremy Pang's School of Wok is his third cookbook, and it includes a combination of over 80 recipes that can be prepared in minutes.

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 Pang also commented: “These new recipes featured on the show have been created with love, so I’m excited to bring them to a wider audience, along with my tips on how to create authentic tastes. He definitely at that point thought he had more of a Western palate, but I’ve known since he was really young and started eating that he does love Chinese food.



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