![\"Jeremy](\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2026\/04\/Jeremy-Pang-Chinese-Kitchen.jpg\")
School of Wok owner and chef Jeremy Pang has penned Chinese Kitchen – Simple techniques – Delicious recipes, and it\u2019s a must-have cookbook for lovers of Chinese food that can easily be made at home.<\/p>\nSchool of Wok owner and chef Jeremy Pang has penned Chinese Kitchen – Simple techniques – Delicious recipes, and it\u2019s a must-have cookbook for lovers of Chinese food that can easily be made at home.<\/p>\n
With a foreword by Ken Hom this gorgeous volume is highly recommended. It is gift quality with great photography. The recipes are perfect for the home cook, with no special equipment needed and ingredients available from your local supermarket or online.<\/p>\n
Jeremy Pang\u2019s Chinese Kitchen offers step-by-step techniques and more than 80 tempting recipes. Jeremy shows us how to create some homemade classics like Steamed Wontons in Chilli Broth and Succulent Crispy Chili Beef. There are stir-frying dishes; deep-fried plates; healthy steamed temptations; and juicy poached and braised recipes to suit every taste. The Roast Cantonese Duck Legs are posh dinner-party fare while other suggestions will become family favourites for a weekday dinner.<\/p>\n
My picks of the book include Chongqing Chilli Chicken which has real impact with few ingredients. Black Bean Beef in Beer is well worth a try. School of Wok\u2019s Sichuan Chicken is outstanding. In truth I could happily eat my way through every recipe here. A brilliant book.<\/p>\n
School of Wok: Jeremy Pang\u2019s Chinese Kitchen: Simple techniques. Delicious recipes.
\nAuthor: Jeremy Pang
\nPublished by: \u200eHamlyn
\nPrice: \u00a325.00
\nISBN-13: 978-0600639916<\/p>\n","protected":false},"excerpt":{"rendered":"
Simple techniques. Delicious recipes. School of Wok owner and chef Jeremy Pang has penned Chinese Kitchen – Simple techniques – Delicious recipes, and it\u2019s a must-have cookbook for lovers of […]<\/p>\n","protected":false},"author":2,"featured_media":27359,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,22,287],"tags":[99,4919,4921,2375,4920],"class_list":["post-27090","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","category-recipes","tag-asian-food","tag-chinese-kitchen","tag-chinese-recipes","tag-cookbook","tag-jeremy-pang"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/27090","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=27090"}],"version-history":[{"count":2,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/27090\/revisions"}],"predecessor-version":[{"id":27360,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/27090\/revisions\/27360"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/27359"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=27090"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=27090"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=27090"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}