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

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Long before I became a television chef I was foremost a teacher first at my own cookery school and then at the California Culinary Academy, a school for professional chefs. What was important for me then was to teach Chinese cookery techniques so that my students could gain a fundamental understanding and appreciation of one of the most ancient cuisines in the world. Anyone can cook Asian cuisine — face your fears, says chef Jeremy Pang". standard.co.uk. 23 August 2018 . Retrieved 14 June 2022. He is a regular chef on Channel 4's Sunday Brunch. [8] He has also appeared in Saturday Kitchen alongside the Hairy Bikers, and Food Network's Big Eats. [9]

Love Chinese food but have absolutely NO idea how to cook it? Fear not. In Chinese Unchopped, acclaimed teacher and School of Wok founder Jeremy Pang demystifies the secret traditions of Chinese cookery, revealing the core techniques that bring the authentic flavours of traditional Chinese cooking into your own kitchen. Harrington, Alex (13 September 2021). "James May Learns How To Properly Stir Fry With School Of Wok". grandtournation.com . Retrieved 19 Jan 2023. After several career changes, Jeremy decided to follow his heart and bring the world of Chinese cuisine to fellow food enthusiasts. In autumn 2009 he established School of Wok in London, a mobile cookery school specialising in teaching Eastern cuisine to students in the comfort of their own homes.I am certain you will find Chinese Unchopped as enlightening as I did and will agree that it belongs in the kitchen of anyone with an interest in cooking.

Jeremy’s profile has also come into the national spotlight, with a growing number of tv appearances from performances with Nigel Slater on BBC, to regular appearances on Channel 4’s Sunday Brunch and Food Network’s Big Eat in 2015. Jeremy’s first cookery book Chinese UnChopped (Quadrille Publishing) hit bookshelves in June 2015, and continues to gain national press.

Customer reviews

Put all the ingredients for the chilli ginger oil apart from the vegetable oil in a heatproof bowl. Heat the oil in a wok until smoking, pour over the mix from the bowl – it should sizzle – stir to combine, then tip into a bowl and set aside. tbsp chilli bean sauce – I like Lee Kum Kee, which is widely available on the world food aisle of supermarkets

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