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Hamlyn serves Pang’s new School of Wok ‘Chinese cooking bible’
Hamlyn, part of Octopus Publishing Group, has acquired School of Wok: Jeremy Pang’s Chinese Kitchen by Jeremy Pang.
Editorial director Natalie Bradley acquired world all-language rights from Richard Watts at Ever Forwards Partnership and the book will be published in January 2026 by publisher Kate Fox.
This new “Chinese cooking bible”, as described by the publisher, from Jeremy Pang and award‐winning cookery institution, School of Wok, has step‐by‐step guides on preparation techniques, vital ingredients and the art of flavour balance, as well as over 80 “irresistible” traditional recipes.
Recipes range from stir‐fry favourites like Stir‐fried Sichuan Chicken, classics such as Steamed Wontons in Chilli Broth and Sweet & Sour Pork, to indulgent meals like Succulent Crispy Chilli Beef and Three Treasure Aubergine. Readers will also gain insight into Jeremy’s “wok clock” method and be able to follow illustrated guides to the most vital techniques.
Author and TV chef Jeremy Pang comes from three generations of Chinese chefs. His recipes and work have been featured in a variety of publications and he has made regular appearances on Channel 4’s Sunday Brunch, Nadiya’s Family Favourites and Ready, Steady, Cook. He has also hosted two of his own ITV shows: Jeremy Pang’s Asian Kitchen and most recently Jeremy Pang’s Hong Kong Kitchen.
Fox said: “After Jeremy lit up our screens this summer with Hong Kong Kitchen, there is no doubt that his passion for demystifying and simplifying Asian cookery is as infectious as it is delicious. Chinese Kitchen is an absolute treasure trove of recipes and will become a staple in kitchens nationwide.”
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Pang said: “Chinese Kitchen builds on the foundations of my first-ever book, Chinese Unchopped, with fully refreshed content, more than 20 new recipes, plus an in‐depth pantry and introduction packed with tips on ingredients, equipment and techniques. My hope is that it gives you the guidance and confidence to get the very best out of the foundations of Chinese cooking.
“More than that, I hope it becomes a true kitchen companion. Not one that stays pristine on a shelf, but one that’s made to be messy: with hoisin sauce splashed on a page, five spice scattered over another, and plenty of signs it has been well used and loved. I am truly proud of what this book has become and I cannot wait for it to find its way into your kitchens.”
School of Wok: Jeremy Pang’s Chinese Kitchen by Jeremy Pang will be published in hardback at £25 by Hamlyn on 15th January 2026, to coincide with Chinese New Year 2026.
