Jeremy Pang's School of Wok
Autor Jeremy Pangen Limba Engleză Hardback – 31 mai 2022
| Toate formatele și edițiile | Preț | Express |
|---|---|---|
| Hardback (2) | 104.60 lei 3-5 săpt. | +61.77 lei 6-12 zile |
| Octopus Books – 31 mai 2022 | 104.60 lei 3-5 săpt. | +61.77 lei 6-12 zile |
| OCTOPUS PUBLISHING GROUP – 3 aug 2023 | 105.39 lei 3-5 săpt. | +51.72 lei 6-12 zile |
Preț: 104.60 lei
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Specificații
ISBN-13: 9780600637301
ISBN-10: 0600637301
Pagini: 208
Dimensiuni: 196 x 238 x 20 mm
Greutate: 0.84 kg
Editura: Octopus Books
ISBN-10: 0600637301
Pagini: 208
Dimensiuni: 196 x 238 x 20 mm
Greutate: 0.84 kg
Editura: Octopus Books
Notă biografică
The young and talented chef Jeremy Pang comes from three generations of Chinese cooks. Being surrounded by food connoisseurs, Jeremy developed his passion for food and cooking at an early age and soon realised the importance and correlation between basic cooking skills and eating well.
Jeremy is now a regular chef on BBC1's Ready Steady Cook and Channel 4's Sunday Brunch as well as having published two of his own cookbooks: demystifying Chinese cooking in Chinese Unchopped and exploring different delectable dishes in Hong Kong Diner. His latest venture is into the world of supermarket grocery products. Determined to make good, authentic Asian food accessible to everyone, Jeremy has designed three different flavours of stir-fry kits, as well as two bao bun kits - teaching people how to make delicious Taiwanese bao buns in the comfort of their own home and in just 30 minutes.
Following the success of the mobile kitchen, School of Wok opened its first permanent professional kitchen in May 2012 in London's Covent Garden, surrounded by some of the finest restaurants in the capital. Now celebrating its 10-year anniversary, the school has gone from strength to strength: launching a range of products and meal kits, winning at The British Cookery School Awards in 2014 and teaching over 60,000 students the secrets of Asian cuisines.
Jeremy is now a regular chef on BBC1's Ready Steady Cook and Channel 4's Sunday Brunch as well as having published two of his own cookbooks: demystifying Chinese cooking in Chinese Unchopped and exploring different delectable dishes in Hong Kong Diner. His latest venture is into the world of supermarket grocery products. Determined to make good, authentic Asian food accessible to everyone, Jeremy has designed three different flavours of stir-fry kits, as well as two bao bun kits - teaching people how to make delicious Taiwanese bao buns in the comfort of their own home and in just 30 minutes.
Following the success of the mobile kitchen, School of Wok opened its first permanent professional kitchen in May 2012 in London's Covent Garden, surrounded by some of the finest restaurants in the capital. Now celebrating its 10-year anniversary, the school has gone from strength to strength: launching a range of products and meal kits, winning at The British Cookery School Awards in 2014 and teaching over 60,000 students the secrets of Asian cuisines.
Descriere
Quick and easy Asian cooking from School of Wok founder and Ready Steady Cook chef - Jeremy Pang