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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Steamed salmon with chilli bean, garlic and ginger oil, a fresh and delicious supper that can be on the table in minutes. 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. 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". From there, Pang says Singapore “opened mine and my sister’s horizons” and he fell in love with food. Sarebbe utile una sua versione "occidentale" per adattare a questo tipo di cottura almeno qualcuna delle nostre ricette tradizionali.

Pang’s latest book, Simple Family Feasts, is all about demystifying this concept for home cooks who haven’t grown up with it. Jeremy attributes his love of food to his father, who was keen for him to experience exciting flavours and foods from a young age. With Singapore’s proximity to other Southeast Asian countries, he was exposed to a variety of cuisines – from Indonesian to Malaysian – many of which are taught at the School of Wok, along with the Chinese food Pang grew up with. My Asian cooking ‘must-have’ is definitely the Lee Kum Kee range, which provides unparalleled flavour, quality, and authentic flavours. Our hands-on cooking classes are here to help you learn a new skill and have a lot of fun whilst doing so.For his last dish, he knocks up a sweet treat ready in a hurry: peanut butter French toast with condensed milk. They are also available for the wider hospitality industry via major national and regional wholesalers. 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’s on a mission to prove delicious Asian food shouldn’t just be from your local take away… it’s really not as complicated you think! 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.

He completed his Master's degree in biochemical engineering from the University of Bath, England, in 2006. Since then the School of Wok has been recognised for its expertise and teaching, after winning The British Cookery School Awards in 2014.Chinese chef and author Jeremy Pang focuses on small delicious snacks in this first episode and teaches wannabe wok star Joe Swash how to make perfect duck spring rolls. In this episode, Jeremy shows us how to make Enoki mushroom beef wraps, deliciously crunchy corn fritters, spicy and tangy pickled chilli sauce and the showstopping crispy pork belly rolls!

Jeremy heads to Wales to meet Kyle and learns about pig farming before making lemongrass pork chops, a dish he picked up in Vietnamese markets. Jeremy is exploring the dishes everyone has seen on Asian restaurant menus, but he's adding some twists to make them extra special. Certain functional cookies are strictly necessary and cannot be disabled, others can be disabled according to preference. Chilli beef to bao doughnuts: pull up a seat in Jeremy Pang's Asian Kitchen In his new show, the smiling chef is cooking up classics and fun twists, while also helping actor Joe Swash improve his Asian cooking skills.

Beef and Onion Stir Fry is a savoury dish that brings together thinly sliced beef and caramelized onions, all quickly stir-fried to perfection. But five minutes later, you might get lost in that deep fried, crispy, greasy world, and so you’re likely to stop eating it at some point quite quickly.

Throughout ten episodes, he is travelling around the UK, revealing Britain’s most-recognised landscapes, local producers and local ingredients, before giving them his unique authentic Chinese and Asian-influenced treatment. 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 . He starts with mouth-watering Sichuan chicken before finishing with a beautiful steamed plum pudding.Along with regular appearances on UK TV shows including: Channel 4's Sunday Brunch and ITV's Ainsley's Food We Love and Nadiya's Family Favourites , Jeremy also recently joined BBC1's Ready, Steady, Cook for the latest series, made his debut talking food on BBC Radio 2 and is a regular panellist on BBC Radio 4's acclaimed The Kitchen Cabinet .



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