Tracked shipping to Austria with premium packaging for just 3,99 € 

Ship to
Austria
0

My Account

  • argentina
  • chile
  • colombia
  • españa
  • méxico
  • perú
  • estados unidos
  • internacional

menu

Select your country

Americas

Europe

Rest of the world

portada School of Wok: Jeremy Pang's Chinese Kitchen: Simple Techniques and Recipes to Enjoy Delicious Chinese Food at Home
Type
Physical Book
Publisher
Author
Language
English
Pages
208
Format
Hardcover
ISBN13
9780600638131

School of Wok: Jeremy Pang's Chinese Kitchen: Simple Techniques and Recipes to Enjoy Delicious Chinese Food at Home

Jeremy Pang (Author) · Hamlyn · Hardcover

School of Wok: Jeremy Pang's Chinese Kitchen: Simple Techniques and Recipes to Enjoy Delicious Chinese Food at Home - Jeremy Pang

Cheaper New Book Imported to Austria
Delivery: 27 Jul - 04 Aug Shipping: 20 to 25 business days.
28,37 €
Faster New Book Imported to Austria
Delivery: 03 Jul - 07 Jul Shipping: 4 to 5 business days.
30,19 €
Import costs and 10% VAT included in the price ✅
28,37 €

Choose the list to add your product or create one New List

Go to My Wishlists
Calculate shipping cost

Synopsis "School of Wok: Jeremy Pang's Chinese Kitchen: Simple Techniques and Recipes to Enjoy Delicious Chinese Food at Home"

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.

Customers reviews

More customer reviews
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)

Frequently Asked Questions about the Book

Is the book original?

All books in our catalog are Original.

In what language is the book written?

The book is written in English.

What is the format of this book?

The binding of this edition is Hardcover.

Questions and Answers about the Book

Do you have a question about the book? Login to be able to add your own question.

Opinions about Bookdelivery

More customer reviews