Gok Cooks Chinese: Create mouth-watering recipes with the must-have Chinese cookbook

£9.9
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Gok Cooks Chinese: Create mouth-watering recipes with the must-have Chinese cookbook

Gok Cooks Chinese: Create mouth-watering recipes with the must-have Chinese cookbook

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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color photos of completed dishes, and provided descriptions of unusual ingredients and cooking techniques. I will definitely make this recipe again, with only plain flour, and a bit more knowledge about the whole process.

g. a saucy vegetable dish or a soup to provide some "wetness" to the meal, I don't think it would work so well just on its own with rice. for selecting, seasoning, and caring for your wok, this cookbook also provides: Step-by-step illustrations for how to fold . Since I haven’t changed Gok’s recipe from the book I won’t take you through every step – his instructions are detailed enough to easily follow.

I liked the guidance on making them in advance and then just steaming at the last minute: that's what I did and it was very handy. The official cookbook for the Platinum Jubilee 'Give me a good chef and I'll give you good treaties' - Charles-Maurice . Authentic Indian cooking comes home--125 classic and flavorful vegetarian recipes Simply put, spice is the true essence of Indian cuisine. In his brand new book, Gok Wan shares his favourite recipes for fresh and healthy meals – inspired by the flavours of Asia.

For Gok, Chinese food is all about sitting down, tucking into fantastic food that is fuss-free, healthy, and packed with flavour. Acclaimed fashion stylist and on-screen consultant Gok Wan was shot to fame by his Channel 4 Series, How to Look Good Naked.

This version is sweet, spicy from ginger and garlic, and the beef is crisp on the outside but soft in the centre. It was extremely tasty, I loved the various sweet notes coming from the anise, ginger and honey and the texture was definitely melty. The only issue I had was that my pork belly had some bones running through it which made slicing it in the prescribed way a bit tricky (in the end some pieces we had to eat with our hands around the bone).



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