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Not only is Gok Wan one of the UK's top fashion stylists, but he can cook too! Gok's fantastic new book, Gok Cooks Chinese",contains 80 personal and family recipes, which are not only delicious and healthy but incredibly simple to make. His love and passion for Chinese food and cooking techniques shine through from every page.From his unique perspective he gives us his personal and modern take on the Chinese food that he grew up eating, drawing on his Chinese heritage to give us a different angle on how to eat - for Gok, it's all about sitting down, tucking into fantastic food that is fuss-free and relaxed. Gok's food is about balance, health, flavour and fun. From his absolute favourite recipe for Prawn Wonton Noodle Soup (which he calls'happiness in a bowl') to Perfect Fried Rice or classics like his dad's Honey-glazed Char Siu Pork,through chapters on Dim Sum, Street Food,One Pot Wonders and Feasting, you will find recipes for all occasions and moods, whether entertaining friends or enjoying a meal at home by yourself. Above all, Gok Wan will demystify Chinese ingredients and equipment. "Gok Cooks Chinese"shows us how easy it is to shop and cook just like him. Thanks to the overwhelming success of his "Channel 4" series,"How To Look Good Naked", acclaimed fashion stylist and on-screen consultant, Gok Wan, is now an institution on our screens.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.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". He has written four books, including his bestselling autobiography,"Through Thick and Thin".His women's wear collection for Sainsbury's broke UK sales records upon its release in October 2011, allowing women up and down the country to fulfill their dreams and get well and truly Gok'd."
“Michael Tong... shares with us the secrets of the pioneering Shun Lee kitchens…all the dishes we have loved and celebrated.” (Gael Greene, New York Magazine )
“The Shun Lee Cookbook is a testament to [Michael’s] passion and knowledge of his native Chinese cuisine.” (Daniel Boulud, Chef & Restaurateur )
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