Chinese Unchopped An Introduction to Chinese Cooking


In Chinese Unchopped, acclaimed teacher and School of Wok founder Jeremy Pang demystifies the secret traditions of Chinese cookery, revealing the core techniques that bring the authentic flavours of traditional Chinese cooking into your own kitchen. Opening with the Chinese Kitchen Essentials, Jeremy outlines everything you need to know to set up a workable Chinese kitchen. All the necessary equipment such as cleavers and choppers is covered, along with the dazzling array of ingredients that make up the Chinese pantry, with tips on which to buy when starting out. Above all though, the focus is on preparation – the key to unlocking successful Chinese cooking with its quick cooking processes and ingenious visual ‘Wok Clock’ sorts your prepared ingredients into the right order for rapid cooking such as stir-frying. Once you’ve covered the essentials, Chinese Unchopped moves through six chapters outlining the fundamental techniques in Chinese cooking, including stirfrying, deep-frying, steaming, poaching and braising, roasting and double cooking. Each chapter focuses on a range of simple-to-cook yet authentic Chinese recipes such as Seabass fillets with crushed soy bean & coriander, Spicy sichuan-style aubergine, Claypot chicken with mushroom rice and Drunken black bean rib eye that will have you testing your new cleaver skills and trying out new techniques.

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ISBN:

9781849495745

Format:

Hardback

Pages:

160

Dimensions:

25cm x 20cm

Weight:

910g

RRP:

$45.00

Category:

Food

Publisher:

Quadrille Publishing Ltd

Published:

01 June 2015

ABOUT THE AUTHOR

Jeremy Pang

In 2009 Jeremy Pang started the School of Wok -Europe's only award winning Oriental and Asian cookery school - and has never looked back. His unique talent for creating accessible, jargon-free lessons that both intrigue and inspire led him to quick recognition, with glowing reviews in the Sunday Times, Delicious Magazine Online, BBC Good Food, ES Magazine and many more. He was a contributor to Nigel Slater's