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Jeremy Pang started the School of Wok - the only Oriental and Asian cookery school in Central London - in 2009, and has never looked back. His unique talent for creating accessible, jargon-free lessons that both intrigue and inspire has led to Jeremy quickly gaining recognition in the modern Chinese food world, with publicity and reviews in the Sunday Times, Delicious Magazine Online, BBC Good Food, ES Magazine and many more. Jeremy's ability to bring food to life with his laid back, straightforward approach and delicious recipes has added production companies to his list of clients; he was a contributor to Nigel's Simple Cooking series in 2012, while his recipe for the same Tamarind Fish Curry made during the episode featured in Nigel's recent book Kitchen Diaries II. Recent successes for the young chef have including achieving finalist places two years in a row at the British Cookery School Awards in two separate categories including Best Specialist Cookery School.
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Buchbeschreibung Quadrille Publishing Ltd Jun 2015, 2015. Buch. Buchzustand: Neu. Neuware - In Chinese Unchopped, acclaimed teacher and School of Wok founder Jeremy Pang demystifies the secret traditions of Chinese cookery, revealing the core techniques and bringing the authentic flavours of traditional Chinese cooking into your kitchen at home. 160 pp. Englisch. Artikel-Nr. 9781849495745