A new cookbook teaches you how to master Asian cooking techniques, one dish at a time.
,” Jeremy Pang wants to help home cooks grasp not only Asian recipes and cooking techniques but also the skill of cooking multiple dishes at once — each ready at precisely the right time and each contributing a balance of color, texture and flavor.
This style of cooking comes naturally to Pang, who comes from three generations of Chinese chefs, and because he is something of a master multitasker in his everyday life.I’m Ann, the recipes editor at The Post, and I write this weekly column on quick weeknight meals.
The cookbook lays out the technique of using a “feasting wheel,” with icons next to each recipe to help home cooks ensure the meal will provide variety. Once the recipes are selected, Pang advises prepping all the ingredients and then laying them out using his “wok clock” — that is, arranging them clockwise in the order they will be used, beginning at 12 o’clock.Pang generally maxes out at four or five dishes at once.
Though Pang was fascinated by food and cooking, he didn’t initially pursue it as a career because his parents had other plans.
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