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Over 70 delicious recipes from food author and TV chef Jeremy Pang that bring the vibrant food culture of Hong Kong to life
Over 70 delicious recipes from food author and TV chef Jeremy Pang that bring the vibrant food culture of Hong Kong to life
Über den Autor
Author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Jeremy attributes his love of food to his father, who was keen for him to experience exciting flavors and foods from a young age. Over the years, Jeremy's expertise in the Chinese food industry has continued to gain him recognition, winning both Rising Young Star and Best Specialist Cookery School at the British Cookery School Awards 2015. Since then, his recipes and work have been featured in a wide variety of publications, including Guardian, Independent, The Sunday Times, Delicious and BBC Good Food. Jeremy has made regular TV appearances, including Channel 4's Sunday Brunch, ITV's Ainsley's Food We Love, Nadiya's Family Favourites and Ready, Steady, Cook. He has also hosted his own successful ITV show, Jeremy Pang's Asian Kitchen and is a regular panelist on BBC Radio 4's The Kitchen Cabinet. Jeremy's refreshing laidback, straightforward approach has helped him build an award-winning specialist cookery school in London called School of Wok.
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Details
| Erscheinungsjahr: | 2025 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| ISBN-13: | 9780600639121 |
| ISBN-10: | 0600639126 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Pang, Jeremy |
| Hersteller: | Octopus Publishing Group |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 242 x 198 x 18 mm |
| Von/Mit: | Jeremy Pang |
| Erscheinungsdatum: | 27.02.2025 |
| Gewicht: | 0,764 kg |
Über den Autor
Author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Jeremy attributes his love of food to his father, who was keen for him to experience exciting flavors and foods from a young age. Over the years, Jeremy's expertise in the Chinese food industry has continued to gain him recognition, winning both Rising Young Star and Best Specialist Cookery School at the British Cookery School Awards 2015. Since then, his recipes and work have been featured in a wide variety of publications, including Guardian, Independent, The Sunday Times, Delicious and BBC Good Food. Jeremy has made regular TV appearances, including Channel 4's Sunday Brunch, ITV's Ainsley's Food We Love, Nadiya's Family Favourites and Ready, Steady, Cook. He has also hosted his own successful ITV show, Jeremy Pang's Asian Kitchen and is a regular panelist on BBC Radio 4's The Kitchen Cabinet. Jeremy's refreshing laidback, straightforward approach has helped him build an award-winning specialist cookery school in London called School of Wok.
[...]
[...]
[...]
[...]
[...]
[...]
[...]
[...]
[...]
[...]
Details
| Erscheinungsjahr: | 2025 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| ISBN-13: | 9780600639121 |
| ISBN-10: | 0600639126 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Pang, Jeremy |
| Hersteller: | Octopus Publishing Group |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 242 x 198 x 18 mm |
| Von/Mit: | Jeremy Pang |
| Erscheinungsdatum: | 27.02.2025 |
| Gewicht: | 0,764 kg |
Sicherheitshinweis