Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

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Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

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But if you had something crispy, you have something opposite that melts in the mouth, you had something soft with a gentle bite, you had crunchy – usually from fresh vegetables or flash-fried vegetables, salads, anything like that – and you had a perfect balance of those textures. Celebrate fast, furious and fresh Asian cooking with over 80 recipes from TV's Jeremy Pang and his award-winning cookery institution, School of Wok. He then takes a trip to historic Hastings to meet local fisherman Stuart and enjoys a masterclass in filleting as he cooks up the catch of the day right on the beach. I’ve watched this cook on tv a couple of times and found him enthusiastic and his recipes looked easy to prepare and not complicated to make.

On the beach, he sets up his mobile kitchen to knock up oysters three ways, inspired by his travels in Vietnam. Jeremy heads to Wales to meet Kyle and learns about pig farming before making lemongrass pork chops, a dish he picked up in Vietnamese markets. Qui abbiamo un volume (in formato kindle in offerta al prezzo di un caffè) tratto da una nota trasmissione britannica, molto didattica, anche se l'idea dell'orologio degli ingredienti mi sembra davvero per "dummies".

You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. The series, which airs every Saturday at 11:35am on ITV and on catch-up via ITV: hub, follows Jeremy Pang and guest star Joe Swash as they visit British producers and showcase how to use fresh, local ingredients with Lee Kum Kee’s sauces to create delicious meals. Jeremy is exploring the dishes everyone has seen on Asian restaurant menus, but he's adding some twists to make them extra special.

He starts with mouth-watering Sichuan chicken before finishing with a beautiful steamed plum pudding. I might have done a million different things… So in some ways, I’m very good at multitasking – but when I get home, my wife probably wouldn’t agree with that.With Singapore’s proximity to other Southeast Asian countries, he was exposed to a variety of cuisines – from Indonesian to Malaysian – many of which are taught at the School of Wok, along with the Chinese food Pang grew up with. Jeremy will show Joe how to make a new dish each week, helping him on his journey to become a skilled wok master.

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
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