{"product_id":"9780600638131-school-of-wok-jeremy-pangs-chinese-kitchen","title":"School of Wok: Jeremy Pang's Chinese Kitchen","description":"\u003cmeta content=\"text\/html; charset=utf-8\" http-equiv=\"Content-Type\"\u003e\u003cp\u003e\u003cspan\u003eSimple techniques and recipes to enjoy delicious Chinese food at home\u003cbr\u003eThe must-have Chinese cooking bible from TV's Jeremy Pang and the award-winning cookery institution, School of Wok\u003cbr\u003e\u003cp\u003e\u003cb\u003e'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' \u003c\/b\u003e\u003cbr\u003e Nigella Lawson\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMaster your cooking skills with iconic Chinese recipes from School of Wok's Jeremy Pang\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eDiscover 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.\u003cbr\u003e\u003cbr\u003eFrom 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCONTENTS INCLUDE:\u003c\/b\u003e\u003cbr\u003eStir-frying\u003cbr\u003eGarlic \u0026amp; egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chicken\u003cbr\u003e\u003cbr\u003eDeep-frying\u003cbr\u003eShiitake \u0026amp; chive dumplings; Salt \u0026amp; pepper chilli squid; Classic sweet \u0026amp; sour pork\u003cbr\u003e\u003cbr\u003eSteaming\u003cbr\u003eSteamed aubergine with spring onion \u0026amp; garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken \u0026amp; mushroom rice\u003cbr\u003e\u003cbr\u003ePoaching \u0026amp; Braising\u003cbr\u003eGrandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soup\u003cbr\u003e\u003cbr\u003eRoasting \u0026amp; Double-cooking\u003cbr\u003eCantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisin\u003cbr\u003e\u003cbr\u003eSalads, Pickles \u0026amp; Sides\u003cbr\u003eFlash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root \u0026amp; spinach\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Rarewaves","offers":[{"title":"Default Title","offer_id":58002925781366,"sku":"9780600638131","price":30.08,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0092\/7504\/8033\/files\/orig_33815146.jpg?v=1780402694","url":"https:\/\/www.rarewaves.com\/products\/9780600638131-school-of-wok-jeremy-pangs-chinese-kitchen","provider":"Rarewaves.com","version":"1.0","type":"link"}