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

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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

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Take an exhilarating adventure into Southeast Asian cuisine with dishes you can create in your own kitchen. The book is excellent - lots of details so that you can follow the instructions and produce a nice dish of food. Not only has Gok appeared in a further six series, he has also hosted three of "Gok's Fashion Fix" and the follow-on, "Gok's Clothes Roadshow", is into its second series. More than just a cookbook, the Cooking Light editors offer suggestions throughout to create full meals that meet daily calorie goals, as well . Just be careful when reducing the glaze: the instructions say to boil on a high heat for 5m with a lid on the wok, but I caught mine JUST at the point of starting to burn after about 3 minutes, so did the rest of the reduction on a lower heat with the lid off.

and convenience of the Instant Pot, bestselling cookbook author Anupy Singla has developed 70 Indian favorites . He shares many of his family’s traditional recipes too, but gives them a modern twist for today’s kitchen tables – try Shanghai Chicken and Spring Greens, Malaysian-style Prawn and Crab Soup and Spicy Beef Thai Noodles Gok-style.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 weather has been too hot for me to think about cooking but this book has certainly piqued my interest. founder of Strawberry Blondie Kitchen, has created a cookbook chock full of reimagined classics from Shepherd's Pie . This was billed as a very light, clean-tasting dish and I'd agree with that, going so far to say as they were a bit too plain for me, I'd have liked a little more flavour. For Gok, Chinese food is all about sitting down, tucking into fantastic food that is fuss-free, healthy, and packed with flavour.We honour Aboriginal and Torres Strait Islander peoples' continuous connection to Country, waters, skies and communities. Gok has also made a moving documentary on child obesity, "Too Fat Too Young", and explored the modern day issues our teenagers are facing in "Gok's Teens: The Naked Truth". His fantastic new book, Gok Cooks Chinese, contains 80 personal and family recipes, which are not only delicious and healthy but incredibly simple to make. We pay respect to the Elders past, present and emerging, and extend that respect to all Aboriginal and Torres Strait Islander peoples today.

The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. Cooking from the Heart is the first cookbook to clearly set out the culinary traditions of the Hmong people as . The book is well presented - detailed cooking directions - and would recommend it to others to expand their cooking experiences. Some recipes that I would highly recommend if you decide to pick up this book are his dim-sum collection (particularly the char siu pork buns and chicken and leek magic potstickers), Poppa Wan’s simple soy-glazed chicken (a quick and easy weekday dish), the unusual stir-fried cucumbers and the spicy Sichuan chicken (this one is strong in flavour, but very moreish). Obviously however this recipe doesn't give you the typical texture of Peking duck as served in most Chinese restaurants.This cookbook is designed to make Mediterranean cuisine easy and accessible with traditional but affordable . The filling is nice but not the most flavourful ever, I think there's a reason why pork is a more common filling for these type of dumplings and I will probably use a pork recipe next time.

My first time making this type of dim sum - it's really hard to tell when the bun is cooked, I think I learned that it can still look kind of raw on the outside but actually be completely cooked through on the inside, so not to leave it in the steamer too long! I make one and a half times the quantity of sauce stated in this recipe, but this is simply due to our personally preference to have a fairly “saucy” dish. I even scraped up some of the leftover glaze and sediment from the wok to serve over the rice, which was very tasty.

Filled with mouth-watering dishes including:* My Perfect Fried Rice* Spicy Sichuan Chicken* Poppa Wan's Amazing Pork Ribs* Leftover Roast Duck Noodles* Sweet and Sour Fish* My Ma-Po Tofu with Chinese OmeletteAbove all, Gok Wan will help you replicate your favourite takeaway dishes in your own kitchen! He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-cook.

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