fried chicken batter

Ben’s Spicy Fried Chicken
Ben’s Spicy Fried Chicken

Ben’s Spicy Fried Chicken excerpted from Jeremy Pang’s School of Wok. Photography by Kris Kirkham.

Jeremy Pang's 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. From lavish suppers for lavish weekend suppers to family feasts with a bit more flair, 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 utilize 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 Flavor Fridays, all seen on the School of Wok Youtube channel, are also featured.

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

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Jollof Fried Chicken
Jollof Fried Chicken

Jollof Fried Chicken, Zoe’s Ghana Kitchen: An Introduction to New African Cuisine – From Ghana With Love by Zoe Adjonyoh. Photography by Nassima Rothacker.

Zoe's Ghana Kitchen: An Introduction to New African Cuisine – From Ghana With Love

Celebrated cook and writer Zoe Adjonyoh passionately believes we are on the cusp of an African food revolution. First published to widespread acclaim in the United Kingdom, Zoe’s Ghana Kitchen began as a pop-up restaurant in London featuring dishes such as Pan-Roasted Cod with Grains of Paradise, Nkruma (Okra) Tempura, Cubeb-Spiced Shortbread, and Coconut and Cassava Cake. Soon those dishes evolved into this tempting and celebratory cookbook, newly revised and updated for American cooks.

Join Zoe as she shares the beauty of Ghana’s markets, culture, and cuisine, and tells the evocative story of using these tastes and food traditions to navigate her own identity. Whether you are familiar with the delights of Ghanaian cuisine or new to the bold flavours of West Africa, this book contains inspiration for extraordinary home cooking, in dishes such as:

  • Simple Fried Plantains
  • Red Red Stew
  • Red Snapper and Yam Croquettes
  • Bofrot Doughnuts
  • Nkatsenkwan (Peanut Butter Stew with Lamb)
  • Jollof Fried Chicken
  • Ghana-fied Caesar Salad
  • and more 

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Taiwanese Fried Chicken
Taiwanese Fried Chicken

Taiwanese Fried Chicken, The Double Happiness Cookbook by Trevor Lui. Photography by Suech + Beck.

The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories

Toronto is a renowned food mecca, born out of a cultural identity defined by the unified culinary tradition of a vibrant multicultural community. It is a city that has shaped and defined one passionate chef who abandoned his corporate job to throw on an apron and to get into the kitchen, behind the bar, and in front of diners.

Almost immediately, his Taiwanese fried chicken was voted best in the city, fans queued for his notorious ramen burger, and his sensational Nashville Hot Chicken Sandwich brought in the masses.

The Double Happiness Cookbook is a riveting exploration of Trevor Lui’s tireless culinary journey that began in the kitchen of a family restaurant with sweet and sour chicken balls and chow mein and eventually drew inspiration from the streets of Toronto, LA, New York, and Taiwan.

Featuring feel-good, Asian-inspired recipes with a big-city attitude—think BBQ pork on rice, bulgogi beef tostadas, sweet chili cauliflower wings, and ramen with L.A. Kalbi—this heartening cookbook is an authentic celebration of heritage, community, street culture, and food philosophy. It is eighty-eight recipes, eight compelling stories, and one man’s dream.

The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories is available at Amazon.com and Indigo.ca.   (more…)