{"product_id":"school-of-wok-jeremy-pangs-chinese-kitchen","title":"School of Wok: Jeremy Pang's Chinese Kitchen","description":"Condition: BRAND NEW\u003cbr\u003eISBN: 9780600639916\u003cbr\u003eYear: 2026\u003cbr\u003ePublisher: Octopus\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eDescription:\u003cbr\u003e\u003cb\u003eAS SEEN ON ITV\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eMaster your cooking skills with iconic Chinese recipes from School of Wok's Jeremy Pang\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\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'\u003cp\u003e\u003c\/p\u003eNigella Lawson\u003cb\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWith a foreword by Ken Hom\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\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.\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\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.\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eCONTENTS INCLUDE:\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eStir-frying\u003cp\u003e\u003c\/p\u003eGarlic \u0026amp; egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chicken\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eDeep-frying\u003cp\u003e\u003c\/p\u003eShiitake \u0026amp; chive dumplings; Salt \u0026amp; pepper chilli squid; Classic sweet \u0026amp; sour pork\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSteaming\u003cp\u003e\u003c\/p\u003eSteamed aubergine with spring onion \u0026amp; garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken \u0026amp; mushroom rice\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003ePoaching \u0026amp; Braising\u003cp\u003e\u003c\/p\u003eGrandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soup\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eRoasting \u0026amp; Double-cooking\u003cp\u003e\u003c\/p\u003eCantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisin\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSalads, Pickles \u0026amp; Sides\u003cp\u003e\u003c\/p\u003eFla","brand":"ALLIANCE DIST - SF","offers":[{"title":"Default","offer_id":41859536912517,"sku":"PR432754","price":81.4,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0562\/0213\/3637\/files\/image_TTG557CAEAMD.jpg?v=1789100684","url":"https:\/\/smartfoxbooks.co.nz\/products\/school-of-wok-jeremy-pangs-chinese-kitchen","provider":"Smartfox Books","version":"1.0","type":"link"}