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Gok Cooks Chinese Hardcover – 10 May 2012


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Product details

  • Hardcover: 240 pages
  • Publisher: Michael Joseph; 10 edition (10 May 2012)
  • Language: English
  • ISBN-10: 0718159519
  • ISBN-13: 978-0718159511
  • Product Dimensions: 19.6 x 2.5 x 24.2 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (455 customer reviews)
  • Amazon Bestsellers Rank: 2,096 in Books (See Top 100 in Books)

More About the Author

Acclaimed fashion stylist and on-screen consultant, Gok Wan, is now an institution on our screens. Not only has he appeared in a further six series of the award-winning How to Look Good Naked, he has also hosted three series of Gok's Fashion Fix with a follow on series called Gok's Clothes Roadshow; Get The Look For Less. And for all those lonely hearts out there looking for love and a makeover, Gok did not disappoint with his series Gok's Style Secrets giving women countrywide the confidence to get back on the dating scene in style. Gok has explored his family's roots and what it means to be an Anglo-Asian in his documentary Made in China, where he discovered, amongst other oddities, how the abacus is still going strong in Kowloon and how a town has dedicated itself to the production of denim. He has also filmed a moving documentary on child obesity Too Fat Too Young and explored the modern day issues our teenagers are facing including sexuality, online-bullying and eating disorders in a three-part series called Gok's Teens: The Naked Truth. In 2014, Gok became Channel 4 Racing's fashion correspondent.

Bringing something fresh and different to our screens has started to become Gok's signature. To add to his growing repertoire of shows is an absolute departure from fashion with Gok going back to what his family does best in his new cookery show Gok Cooks Chinese. Here we see Gok dispel the myths of Chinese cookery and explore what dishes you should really be eating in your Chinese takeaway.

His on screen triumphs have led to five book deals, including his autobiography Through Thick and Thin, as well as the accompaniment to Gok Cooks Chinese.

He has now crystallized his position as a true champion for women with the launch of his own women's wear range for Sainsbury's, now running into its sixth collection. Released to critical acclaim, it went on to break UK sales records in 2011 allowing women up and down the country to fulfill their dreams and get well and truly Gok'd.

Born on the 9th September 1974 in Leicester, Gok has worked in the fashion industry for the best part of a decade. Studying at London's prestigious Central School of Speech and Drama, he found himself drawn to hair and make-up over drama, prompting his entrée into the fashion industry and gaining him early work as a hair and make-up artist on titles such as The Sunday Times Style. Finding himself dissatisfied with beauty alone, however, Gok decided to pursue his love of clothes as a fashion stylist. Sixteen years on his talent and tenacity has seen him build up quite a pedigree: he has worked with some of the world's most renowned photographers (Rankin, Mike Owen, Tony McGee, Jason Joyce, Elise Dumontet and Arthur Elgot), had his work published internationally (Glamour, The Face, The Times Style, Cosmopolitan, Afisha Mir and People Magazine US), amassed an enviable celebrity client-base (Bryan Ferry, Dawn French, Jennifer Saunders, Vanessa Mae, Damien Lewis and All Saints to name a few) and consulted on a host of television shows including GMTV (ITV1), Battle of The Sexes (BBC1), TV Book Club (Channel 4), Desert Island Discs with Kirsty Young (Radio 4), How To Look Good - With A Difference (Channel 4) and The Friday Night Project (Channel 4).

Despite Gok's growing status as one of the UK's most sought-after stylists and fashion 'gurus', he remains far from blasé (though a little mischievous) about his achievements, especially where his celebrity clients are concerned: "I never dreamt as a child that the people I danced around my bedroom singing to and tried to emulate style-wise, I'd one day get to tell what to wear!"

Product Description

About the Author

Acclaimed fashion stylist and on-screen consultant Gok Wan was shot to fame by his Channel 4 Series, How to Look Good Naked. On the back of the show's success, Gok crystallized his position as a true champion for women with Gok's Fashion Fix and Gok's Clothes Roadshow, helping them to feel confident and stylish. This has led to his enormously popular women's wear collection for Sainsbury's, released in October 2011. He has published four books, including his autobiography Through Thick and Thin, and his openness about his own weight issues as a teenager led him to film two searching documentaries, Too Fat Too Young and Gok's Teens: The Naked Truth.

Optomen Television is an independent production company the forefront of the food television revolution both in the UK and the US, known for the flair and originality it brings to its productions. Making shows for all UK broadcasters, Optomen has launched the television careers of household names, including Clarissa Dickson Wright and Jennifer Paterson, Jamie Oliver, Gordon Ramsay and Valentine Warner.


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Customer Reviews

4.7 out of 5 stars

Most Helpful Customer Reviews

232 of 238 people found the following review helpful By FussFreeFlavours on 14 May 2012
Format: Hardcover
A guest review from a friend

Gok Cooks Chinese is Gok Wan's first cookery book and is accompanied by a Channel 4 series. It contains 82 recipes under the headings: Chinese Takeaway Classics, Dim Sum, Favourite Wan Family Dishes, Chinese Classics, Street Food, Feasting, One-Pot Wonders and Modern Dishes. There are concise and clear sections to explain ingredients and essential equipment.

The recipes are straightforward and work well. Preparation and cooking times are fair - although I needed more time for careful chopping - but with over half the dishes do-able in less than 30 minutes, there are many realistic mid-week options. Photographs are simply styled and provide both incentive and guidance. In terms of ingredients, the basics are readily available and did not take up much cupboard space. There are many recipes which would need a trip to a Chinese supermarket for authenticity, but alternatives are given and, particularly helpfully, there is advice on when it is just not worth trying to substitute.

From the perspective of someone who loves Chinese food yet somehow does not end up cooking it, Cooking with Gok was a revelation. Intensely-flavoured yet fresh dishes kept on emerging and the absence of the dreaded MSG aftertaste that usually heaps regret onto the end of a take-away evening was striking. I felt particular pride after my first attempt (Beef in Easy Tomato Sauce) which just happened to be a Saturday-night sofa meal and looked and tasted authentic, albeit without rain-sodden shoes kicked off nearby. As suggested, I paired Soy-Glazed Chicken with Spicy Cucumber and Spring Onion Salad and have found a quick, fresh and delicious meal which I will come back to again and again.
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16 of 17 people found the following review helpful By A. Klein on 30 Oct 2012
Format: Hardcover Verified Purchase
I bought this book, since I am a real fan of chinese takeaway, and my purse these days, sadly, is not. As someone who is rarely out of the kitchen since I have a larger than average family, and also who really, really appreciated that 'takeaway night off', Gok had his work cut out to convince me.
He achieved it. I'm no slouch in the kitchen usually, but have always struggled with chinese food for some reason. This book took all of that trouble away. We are officially hooked on the Ginger beef (aka crispy beef from the local takeaway). I have cooked many dishes from this book, all with outstanding results.
The only one that doesn't get my vote is the hot and sour soup. I'm used to a hot and sour soup that is full of pork/bamboo/chicken/prawns and this one just didn't cut it, although the balance between hot and sour is really nice. I will be experimenting with this.
I have only one real complaint about this book - I no longer get a night off. We ordered takeaway as a treat recently, and our old favourites were mostly thrown away since they just didn't taste as good as what we've become accustomed to. My husband took one bite of his crispy beef and said 'I'd rather have the one you cook'.
So, all in all, thank you Gok for a great book. I'm fairly sure it's healthier than the takeaway, it's certainly healthier on my pursestrings, and I have discovered a new passion for cooking, which I'd thought I'd lost a while ago. Now I just need to find some other way to get out of cooking once in a while. I guess I could make my husband cook, but I have doubts whether the family would survive that ;)
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105 of 116 people found the following review helpful By Natalie Hansen on 28 May 2012
Format: Hardcover Verified Purchase
I received this book a little before it's official release date (Whoops, Amazon!) - so I had the chance to try out a few recipes before reviewing (this is a cookbook after all).

Now, I own a number of cookbooks, from Chinese, to Japanese, to Thai, and the reason why I bought yet another Chinese cookbook is because I admit it, I was in a bit of a rut, and it's always good to have a wider pool of ideas to dip into. The deciding point, for me, was when I saw a sneak preview of a Dim Sum recipe or two, and I couldn't believe they were from Gok Wan - so I thought I would give this a go and see what else he could do.

Now, the book is laid out in a non-intimidating, and logical way, with Takeaway Classics to dip your toe into, progressing through to some wonderfully adventurous, and modern dishes which you can build up to when you gain more confidence. Chinese food isn't all about chow mein, don't you know?

The book also presents us with a list of cupboard essentials and equipment, which is very handy for the Chinese cooking novice, and these are things you will be using again, and again (yes, you will use Fish sauce over and over again, and Sesame Oil will quickly become your best kitchen buddy). Almost all of these items could be reasonably found in a kitchen where a wok is used a lot, and can be found in most supermarkets, or bought online if you're out in the sticks - nothing too daunting or scary, here.
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