Jeremy Pang Chinese Unchopped

ISBN 13 : 9781849495745

Chinese Unchopped

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9781849495745: Chinese Unchopped
Présentation de l'éditeur :

Love Chinese food but have absolutely NO idea how to cook it? Fear not. 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 bubergine, 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.

Crammed full of information presented in an engaging, accessible way, with Chinese Unchopped you'll soon be turning out exceptional Chinese food in your own home - day in, day out.

Foreword

Long before I became a television chef I was foremost a teacher first at my own cookery school and then at the California Culinary Academy, a school for professional chefs. What was important for me then was to teach Chinese cookery techniques so that my students could gain a fundamental understanding and appreciation of one of the most ancient cuisines in the world.

Today, with Jeremy Pang s masterpiece Chinese Unchopped, the author has successfully distilled the essence of how to make delicious authentic Chinese dishes through simply explained techniques. In this book every essential aspect is covered, every recipe is written with clear instructions on how to prepare and cook each dish, while Jeremy s distinct voice (and sense of humour) fills it with his personal experiences and observations. I love how helpful substitution suggestions for harder to find ingredients are provided while practical tips on technique give you the know-how you need to cook with confidence, as if Jeremy was right beside you. I also love how some traditional Chinese recipes have been given new life with unusual ingredients or sauces, while Martin Poole s mouthwatering photos make me want to run into the kitchen to try them out.

I am certain you will find Chinese Unchopped as enlightening as I did and will agree that it belongs in the kitchen of anyone with an interest in cooking.

- Ken Hom

Revue de presse :

'Ah - preparation. Making real Peking duck can take days, but Pang has formulated a simple version for his book, Chinese Unchopped, to be published by Quadrille this summer. It's excellent, crisp skinned and sweet-savoury, and takes less than an hour if you buy in pancakes - but if your local supermarket doesn't stock them, they are surprisingly easy to make. So even if they don't bring prosperity, they guarantee a happy suppertime.' --Daily Telegraph, 7th February 2015

'If you have room for just one Chinese cookbook on your shelf, this is it.' --Delicious, 1st July 2015

' Chinese Unchopped is, above all, a practical cookbook that will soon have you skillfully rustling up your own aromatic Chinese feasts at home. Unravelling some of the mystery that often surrounds Chinese cuisine and cooking methods, and with recipes ranging from easy to the more complex, Pang's Chinese Unchopped will ensure you never reach for the local Cantonese takeaway menu again.' --Good Things Magazine

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Jeremy Pang
Edité par Quadrille Publishing Ltd, United Kingdom (2015)
ISBN 10 : 1849495742 ISBN 13 : 9781849495745
Neuf(s) Couverture rigide Quantité : 1
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The Book Depository
(London, Royaume-Uni)
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Description du livre Quadrille Publishing Ltd, United Kingdom, 2015. Hardback. État : New. 253 x 201 mm. Language: English . Brand New Book. In Chinese Unchopped, acclaimed teacher, TV chef 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 home.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 woks is covered, along with a 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 often lightning-quick cooking processes. Jeremy s ingenious Wok Clock sorts your prepared ingredients into the right order for rapid cooking with stir-frys and sautees.Once you ve covered the essentials, Chinese Unchopped moves through six chapters outlining the fundamental techniques in Chinese cooking, including stir-frying, deep-frying, steaming, poaching and braising, roasting and double cooking. Recipes are taken from across China: from sweet Cantonese to spicy Szechuan.Jeremy even includes dishes influenced by the cuisines of Thailand and Malaysia. Authentic versions of take-away staples include Sweet and Sour Pork and Salt and Pepper Chilli Squid are included alongside more adventurous recipes like Grandma s Lionhead Meatballs and Sea Bass with Crushed Soybeans and Chilli Sauce.Crammed full of information presented in an engaging, accessible way, with Chinese Unchopped you ll soon have the sizzling aromas of exceptional Chinese food filling your own kitchen - day in, day out. N° de réf. du libraire AAW9781849495745

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ISBN 10 : 1849495742 ISBN 13 : 9781849495745
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Description du livre Hardcover. État : New. Brand new book. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you safely. N° de réf. du libraire 9781849495745

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Jeremy Pang
Edité par Quadrille Publishing Ltd, United Kingdom (2015)
ISBN 10 : 1849495742 ISBN 13 : 9781849495745
Neuf(s) Couverture rigide Quantité : 1
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The Book Depository US
(London, Royaume-Uni)
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Description du livre Quadrille Publishing Ltd, United Kingdom, 2015. Hardback. État : New. 253 x 201 mm. Language: English . Brand New Book. In Chinese Unchopped, acclaimed teacher, TV chef 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 home.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 woks is covered, along with a 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 often lightning-quick cooking processes. Jeremy s ingenious Wok Clock sorts your prepared ingredients into the right order for rapid cooking with stir-frys and sautees.Once you ve covered the essentials, Chinese Unchopped moves through six chapters outlining the fundamental techniques in Chinese cooking, including stir-frying, deep-frying, steaming, poaching and braising, roasting and double cooking. Recipes are taken from across China: from sweet Cantonese to spicy Szechuan.Jeremy even includes dishes influenced by the cuisines of Thailand and Malaysia. Authentic versions of take-away staples include Sweet and Sour Pork and Salt and Pepper Chilli Squid are included alongside more adventurous recipes like Grandma s Lionhead Meatballs and Sea Bass with Crushed Soybeans and Chilli Sauce.Crammed full of information presented in an engaging, accessible way, with Chinese Unchopped you ll soon have the sizzling aromas of exceptional Chinese food filling your own kitchen - day in, day out. N° de réf. du libraire AAW9781849495745

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Description du livre 2015. Hardcover. État : New. 209mm x 262mm x. Hardcover. In Chinese Unchopped, acclaimed teacher, TV chef and School of Wok founder Jeremy Pang demystifies the secret traditions of Chinese cookery, revealing the core techniques that bring the au.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 160 pages. 0.882. N° de réf. du libraire 9781849495745

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Description du livre 2015. Hardcover. État : New. 209mm x 262mm x. Hardcover. In Chinese Unchopped, acclaimed teacher, TV chef and School of Wok founder Jeremy Pang demystifies the secret traditions of Chinese cookery, revealing the core techniques that.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 160 pages. 0.882. N° de réf. du libraire 9781849495745

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Pang, Jeremy
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ISBN 10 : 1849495742 ISBN 13 : 9781849495745
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Description du livre Quadrille Publishing Ltd, 2015. Hardcover. État : New. N° de réf. du libraire P111849495742

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