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Chinese Takeaway Tonight Fast fakeaway dinners on a budget
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Sprache:Englisch
7,99 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB
Kopierschutz
Nein
Family Sharing
Ja
Text-to-Speech
Ja
Altersempfehlung
1 - 99 Jahr(e)
Erscheinungsdatum
08.09.2026
Verlag
EpubliSeitenzahl
169 (Printausgabe)
Dateigröße
4420 KB
Auflage
1. Auflage
Sprache
Englisch
EAN
9783565732104
The craving hits on the train home: salt-and-pepper chips, sticky chilli chicken, egg fried rice. The prices have jumped again, the delivery time is creeping past nine o'clock, and there's half a bag of wilting veg in the fridge. You want that takeaway feeling - not the takeaway bill.
Chinese Takeaway Tonight shows how to turn standard UK supermarket shopping into convincing Chinese fakeaway dinners in 20-40 minutes, without specialist kit or hard-to-find ingredients. Think crispy chilli beef from cheap frying steak, chicken chow mein without a wok burner, and char siu-style pork using the oven you already own.
Cook and food writer Lena Hart breaks down the essentials of a realistic UK Chinese fakeaway pantry, then leans on five-minute sauces and marinades that repeat across the 80 mains. One-wok stir-fries, shallow-fried crowd-pleasers, tray-bake favourites and quick sides come with clear prep and cooking timelines so you can see what to start when.
Each recipe highlights budget-smart swaps, freezer tips and where you can safely cut corners - plus when it's worth spending a little more for better flavour. A weeknight playbook at the back groups dishes into ready-made menus, with timing charts that help busy home cooks get everything on the table together.
For families trying to trim their food shop, workers cooking late and anyone who loves a Friday-night Chinese, this is a practical, repeat-use kitchen book: takeaway-style comfort, weekday effort, supermarket prices.
Chinese Takeaway Tonight shows how to turn standard UK supermarket shopping into convincing Chinese fakeaway dinners in 20-40 minutes, without specialist kit or hard-to-find ingredients. Think crispy chilli beef from cheap frying steak, chicken chow mein without a wok burner, and char siu-style pork using the oven you already own.
Cook and food writer Lena Hart breaks down the essentials of a realistic UK Chinese fakeaway pantry, then leans on five-minute sauces and marinades that repeat across the 80 mains. One-wok stir-fries, shallow-fried crowd-pleasers, tray-bake favourites and quick sides come with clear prep and cooking timelines so you can see what to start when.
Each recipe highlights budget-smart swaps, freezer tips and where you can safely cut corners - plus when it's worth spending a little more for better flavour. A weeknight playbook at the back groups dishes into ready-made menus, with timing charts that help busy home cooks get everything on the table together.
For families trying to trim their food shop, workers cooking late and anyone who loves a Friday-night Chinese, this is a practical, repeat-use kitchen book: takeaway-style comfort, weekday effort, supermarket prices.
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