School of Wok: Jeremy Pang's Chinese Kitchen. Simple techniques and recipes to enjoy delicious Chinese food at home
Par :Formats :
Actuellement indisponible
Cet article est actuellement indisponible, il ne peut pas être commandé sur notre site pour le moment. Nous vous invitons à vous inscrire à l'alerte disponibilité, vous recevrez un e-mail dès que cet ouvrage sera à nouveau disponible.
Disponible dans votre compte client Decitre ou Furet du Nord dès validation de votre commande. Le format ePub protégé est :
- Compatible avec une lecture sur My Vivlio (smartphone, tablette, ordinateur)
- Compatible avec une lecture sur liseuses Vivlio
- Pour les liseuses autres que Vivlio, vous devez utiliser le logiciel Adobe Digital Edition. Non compatible avec la lecture sur les liseuses Kindle, Remarkable et Sony
- Non compatible avec un achat hors France métropolitaine
, qui est-ce ?Notre partenaire de plateforme de lecture numérique où vous retrouverez l'ensemble de vos ebooks gratuitement
Pour en savoir plus sur nos ebooks, consultez notre aide en ligne ici
C'est si simple ! Lisez votre ebook avec l'app Vivlio sur votre tablette, mobile ou ordinateur :
- Nombre de pages224
- FormatePub
- ISBN978-0-600-63992-3
- EAN9780600639923
- Date de parution15/01/2026
- Protection num.Adobe DRM
- Infos supplémentairesepub
- ÉditeurHamlyn
Résumé
Master your cooking skills with iconic Chinese recipes from School of Wok's Jeremy PangDiscover 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-fryingGarlic & egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chickenDeep-fryingShiitake & chive dumplings; Salt & pepper chilli squid; Classic sweet & sour porkSteamingSteamed aubergine with spring onion & garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken & mushroom ricePoaching & BraisingGrandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soupRoasting & Double-cookingCantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisinSalads, Pickles & SidesFlash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root & spinach
CONTENTS INCLUDE:Stir-fryingGarlic & egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chickenDeep-fryingShiitake & chive dumplings; Salt & pepper chilli squid; Classic sweet & sour porkSteamingSteamed aubergine with spring onion & garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken & mushroom ricePoaching & BraisingGrandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soupRoasting & Double-cookingCantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisinSalads, Pickles & SidesFlash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root & spinach
Master your cooking skills with iconic Chinese recipes from School of Wok's Jeremy PangDiscover 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-fryingGarlic & egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chickenDeep-fryingShiitake & chive dumplings; Salt & pepper chilli squid; Classic sweet & sour porkSteamingSteamed aubergine with spring onion & garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken & mushroom ricePoaching & BraisingGrandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soupRoasting & Double-cookingCantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisinSalads, Pickles & SidesFlash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root & spinach
CONTENTS INCLUDE:Stir-fryingGarlic & egg-fried rice; Hong Kong-style fried noodles; Stir-fried Sichuan chickenDeep-fryingShiitake & chive dumplings; Salt & pepper chilli squid; Classic sweet & sour porkSteamingSteamed aubergine with spring onion & garlic dressing; Steamed stuffed tofu with soy dressing; Clay-pot chicken & mushroom ricePoaching & BraisingGrandma's 'Lionhead' meatballs; Poached Hainanese chicken rice with ginger oil; Braised beef brisket soupRoasting & Double-cookingCantonese roast duck legs; Crispy pork belly; Stir-fried green beans with chilli hoisinSalads, Pickles & SidesFlash-fried morning glory; Stir-fried pea shoots with garlic; Pickled lotus root & spinach
