An Introduction to Chinese Cooking

Chinese Unchopped

In Chinese Unchopped, acclaimed teacher, TV chef 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 home.Opening with the Chinese Kitchen essentials, Jeremy outlines everything you need to know to set up a workable Chinese kitchen. All the necessary equipment such as cleavers and woks is covered, along with a dazzling array of ingredients that make up the Chinese pantry, with tips on which to buy when starting out. Above all though, the focus is on preparation - the key to unlocking successful Chinese cooking with its often lightning-quick cooking processes. Jeremy's ingenious 'Wok Clock' sorts your prepared ingredients into the right order for rapid cooking with stir-frys and sautees.Once you've covered the essentials, Chinese Unchopped moves through six chapters outlining the fundamental techniques in Chinese cooking, including stir-frying, deep-frying, steaming, poaching and braising, roasting and double cooking. Recipes are taken from across China: from sweet Cantonese to spicy Szechuan. Jeremy even includes dishes influenced by the cuisines of Thailand and Malaysia. Authentic versions of take-away staples include Sweet and Sour Pork and Salt and Pepper Chilli Squid are included alongside more adventurous recipes like Grandma's 'Lionhead' Meatballs and Sea Bass with Crushed Soybeans and Chilli Sauce.Crammed full of information presented in an engaging, accessible way, with Chinese Unchopped you'll soon have the sizzling aromas of exceptional Chinese food filling your own kitchen - day in, day out.

Jeremy Pang started the School of Wok - the only Oriental and Asian cookery school in Central London - in 2009, and has never looked back. His unique talent for creating accessible, jargon-free lessons that both intrigue and inspire has led to Jeremy quickly gaining recognition in the modern Chinese food world, with publicity and reviews in the Sunday Times, Delicious Magazine Online, BBC Good Food, ES Magazine and many more. Jeremy&#39;s ability to bring food to life with his laid back, straightforward approach and delicious recipes has added production companies to his list of clients; he was a contributor to Nigel&#39;s Simple Cooking series in 2012, while his recipe for the same Tamarind Fish Curry made during the episode featured in Nigel&#39;s recent book Kitchen Diaries II. Recent successes for the young chef have including achieving finalist places two years in a row at the British Cookery School Awards in two separate categories including Best Specialist Cookery School.

Jeremy Pang

Recipes for Baos, Hotpots, Street Snacks and More

Hong Kong Diner is inspired by an exciting, unconventional place, where&#160;western sensibilities and food tastes overlap with an ancient cuisine.&#160;The definitive &lsquo;commuter town&rsquo; where long-haul travellers break their flight&#160;for a night out, Hong Kong&rsquo;s cuisine draws on everything from classic Chinese&#160;to America&rsquo;s west coast, through French, Portuguese and British food. It&rsquo;s&#160;a fast-moving, cosmopolitan culture, a city with countless styles of&#160;dining and diverse ingredients.Chef Jeremy Pang grew up with Hong Kong as his second home. Hong Kong Diner&#160;represents comfort food at its finest: beef brisket noodle soup from&#160;one caf&eacute;, peanut butter French toast and milk tea from the next, claypot rice,&#160;savoury doughnuts, the list goes on. Jeremy expertly brings together in this&#160;book the very best dishes that the city has to offer.Featuring over 70 recipes including irresistible street food from dumplings,&#160;baos, and BBQ snacks, through to hotpots, rice pots, noodles, desserts and&#160;drinks, and with&#160;a personal insight into the real culinary treasures of the city,&#160;Hong Kong Diner is a unique cookbook, one that explores the east-meets-west&#160;diner food crossover of Hong Kong alongside its history and&#160;customs, bringing this vibrant food culture to life.

Jeremy Pang

Books by Jeremy Pang

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