Hong Kong Diner: Recipes for Baos, Hotpots, Street Snacks and More…
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With a cool aesthetic, vibrant photography and cutting-edge design, Hong Kong Diner is inspired by the unique city where Jeremy Pang grew up, where western sensibilities and food tastes overlap with an ancient cuisine. Featuring a selection of 70 dishes, including bao, buns, hotpots, fried noodles and bubble tea, Hong Kong Diner reveals the recipes of Hong Kong café and street food culture. From easy seafood to instant noodles, to rice balls and sweet delicacies, this is like no other Asian cookbook out there.
Editorial Reviews
Review
“an incredibly thorough exploration of what [author and chef Jeremy Pang] calls the “epitome of Chinese comfort food: the Hong Kong diner.” . If you’re able to go to Hong Kong, he gives tips for how to eat like a local, but if you prefer to replicate it at home, there are tons of recipes, tips, and tricks to bring the Hong Kong diner experience into your own kitchen. When I get some time, I’m planning to try out the claypot rice and (fingers crossed) master at least one bao technique.”
– Katie Whittaker, Saveur.com
– Katie Whittaker, Saveur.com
About the Author
Jeremy Pang started the School of Wok—the only Oriental and Asian cookery school in Central London—in 2009. His unique talent for creating accessible and inspiring lessons has quickly led to recognition in the modern Chinese food world, with reviews in The Sunday Times, Delicious magazine online, BBC Good Food, and more. Jeremy recently won Best Specialist Cookery School at the British Cookery School Awards.
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| Weight | 1.48 lbs |
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