Free PDF A. Wong Cookbook
Free PDF A. Wong Cookbook
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A. Wong Cookbook
Free PDF A. Wong Cookbook
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Review
Andrew is taking Chinese food to a new level―Pierre Koffman
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About the Author
With his restaurant declared one of 2013's best by both Fay Maschler of the Evening Standard and Nick Lander of The Financial Times, Andrew Wong is doing something extraordinary that is attracting attention and accolades from top critics, chefs and foodies from London and further afield. After stints in kitchens across London, Andrew decided to travel around China, moving from kitchen to kitchen - from a noodle stand in Chengdu to the Millennium Hotel in Qingdoa. Upon returning to London, he opened A. Wong to rave reviews from the Evening Standard, the Guardian, The Independent and The Times. He also won Chinese Masterchef in the UK in 2013. Just nine months after opening, the restaurant's modern exploration of regional Chinese cuisine has already resulted in it being rated as one of the best Chinese restaurants in the UK by The Good Food Guide, as well as winning a coveted Michelin Bib Gourmand in 2014. Find out more about A. Wong online at awong.co.uk or on Twitter at @awongSW1.
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Product details
Hardcover: 240 pages
Publisher: Mitchell Beazley (October 6, 2015)
Language: English
ISBN-10: 178472095X
ISBN-13: 978-1784720957
Product Dimensions:
7.8 x 0.8 x 10 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
3.8 out of 5 stars
5 customer reviews
Amazon Best Sellers Rank:
#577,601 in Books (See Top 100 in Books)
Good solid approach to chinese cooking for those not Chinese. A nice addition to my over 300 chinese cookbook collection.
Informative and a easy read.
Fabulous
This book has so many amazing recipes with very attractive presentation. His sense of humour is great also in the descriptions. Will definitely try out his restaurant next time I'm in England. Love it!
A preposterous, self-indulgent, impractical show-off book whose vast majority of recipes require a dizzying - often obscure amount of ingredients. It appears to be shameless boast to the author's peers and adds nothing of practical worth to any home cook, regardless of their competence.Chef Ali
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