Home » School of Wok: Jeremy Pang's Chinese Kitchen
Product Image
Jeremy Pang

School of Wok: Jeremy Pang's Chinese Kitchen

★★★★★
★★★★★
€31.99
A01=Jeremy Pang
Asian
Author_Jeremy Pang
cantonese
Category=WBN
Category=WBR
chinese cookbook
chinese cooking recipes
chinese food
chinese restaurants
comfort food feasts
cooking for the family
easy chinese food
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fakeaway
family cooking
food in china
forthcoming
Indonesian
Indonesian cookbook
Indonesian food
instant pot recipes
Japanese
Japanese cookbook
Japanese food
jeremy pang
Korean
Korean cookbook
Korean food
Malaysian
Malaysian cookbook
Malaysian food
mandarin
ready steady cook
Singapore
Singaporean
Singaporean cookbook
Singaporean food
stir fry
takeaway
thai
thai cookbook
thai food
Vietnamese
Vietnamese cookbook
Vietnamese food
wok cooking

Product details

  • ISBN 9780600639916
  • Weight: 880g
  • Dimensions: 194 x 252mm
  • Publication Date: 15 Jan 2026
  • Publisher: Octopus Publishing Group
  • Publication City/Country: GB
  • Product Form: Hardback
Will Deliver When Available

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days: On Backorder

Will Deliver When Available: On Pre-Order or Reprinting

We ship your order once all items have arrived at our warehouse and are processed. Need those 2-4 day shipping items sooner? Just place a separate order for them!

Description

Master your cooking skills with iconic Chinese recipes from School of Wok's Jeremy Pang

Discover 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.

From 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.

CONTENTS INCLUDE:
Stir-frying
Garlic & egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chicken

Deep-frying
Shiitake & chive dumplings; Salt & pepper chilli squid; Classic sweet & sour pork

Steaming
Steamed aubergine with spring onion & garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken & mushroom rice

Poaching & Braising
Grandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soup

Roasting & Double-cooking
Cantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisin

Salads, Pickles & Sides
Flash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root & spinach
About Jeremy Pang
Author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Jeremy attributes his love of food to his father, who was keen for him to experience exciting flavours and foods from a young age. Over the years, Jeremy's expertise in the Chinese food industry has continued to gain him recognition, winning both Rising Young Star and Best Specialist Cookery School at the British Cookery School Awards 2015. Since then, his recipes and work have been featured in a wide variety of publications, including Guardian, Independent, The Sunday Times, Delicious and BBC Good Food. 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 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. Jeremy's refreshing laidback, straightforward approach has helped him build an award-winning specialist cookery school in London called School of Wok. instagram.com/jeremypang_official twitter.com/chefjeremypang twitter.com/schoolofwok instagram.com/schoolofwok youtube.com/schoolofwok