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Celebrate fast, furious and fresh Asian cooking with over 80 recipes from the award-winning cookery institution, School of Wok.

Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take as little as 15 minutes to cook up. From lavish suppers for weekend date nights to family feasts with a bit more flare, Jeremy Pang’s School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again.

Most recipes in the book utilise the ‘wok clock’ technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. Wok Wednesdays and Flavour Fridays, all seen on the School of Wok Youtube channel, will also feature.

Recipes include:
Black Pepper Hong Kong Beef
BBQ Pork Bao
Vegan Pad Thai
Pork and Prawn Wontons in Homemade Sichuan Chilli Oil
Sweet and Sour Crispy Cauliflower

Coming from three generations of Chinese cooks, chef, author and TV presenter Jeremy Pang decided to follow his heart and bring the world of Asian cuisine to fellow food enthusiasts and establish School of Wok in London, a cookery school specialising in teaching Eastern cuisine to students in the comfort of their own homes. Following the success of the mobile kitchen, School of Wok opened its first permanent professional kitchen in May 2012 in London’s Covent Garden, surrounded by some of the finest restaurants in the capital. Now celebrating its 10-year anniversary, the school has gone from strength to strength: launching a range of products and meal kits, winning at The British Cookery School Awards in 2014 and teaching over 60,000 students the secrets of Asian cuisines.