This technique-focused book from the London culinary academy School of Wok offers five chapters of instruction-with-recipes for stir-frying, deep-frying, steaming, poaching and braising, and roasting and double cooking. There's also a chapter of salads, pickles, and sides to accompany the main dishes you'll create.

Chef Jeremy Pang, also the author of , opened the school in 2009. His approach here assumes what we would call a motivated beginner: someone who is not knowledgeable about Chinese methods and ingredients, but who is interested enough to be willing to learn more than simply how to make a dish as quickly as possible.

What can you make from this book? Flash-fried cabbage with dried chilies and sweetened soy; shiitake and chive dumplings; pork belly and yam with hoisin spring onion sauce; crispy duck breast with pancakes and cucumber pickle. Just a sample, but appealing enough to catch our attention.

Hardcover. Color photographs throughout. This is a UK publication; measurements are usually in metric and by weight.