East Meets West Cooking with Ming Tsai
Blue Ginger by Ming Tsai
Book DescriptionJohn Mariani has called Ming Tsai "the foremost interpreter of East-West cuisine in America today," and the appreciative diners at Blue Ginger, Ming's celebrated restaurant in Wellesley, Massachusetts, and fans of his top-rated Food Network show, East Meets West with Ming Tsai, agree. Now, in his first cookbook, Ming shares the technique and philosophy behind his exciting cross-cultural fare. The key, Ming explains, is retaining a healthy respect for the traditions of each cuisine so that diverse elements can be combined in a harmonious way. His trademark Foie Gras and Morel Shu Mai, for example, elevates a traditional yet simple Asian preparation with a luxuriously sophisticated Western ingredient and transforms a humble dish into truly elegant fare. Prosciutto and Asian Pear Maki is a playful reinterpretation of a Japanese favorite, while Classic Roast Chicken with Sticky Rice Stuffing gives the holiday staple a savory new spin. The result is food that's inventive yet not trendy, complex in flavor but surprisingly easy to prepare. In chapters devoted to Soups; Dim Sum (irresistible starters and bite-sized party fare); Rice and Noodles; Seafood; Birds; Meat; Sides; Oils, Dips and Seasonings; and Desserts, Ming proves again and again how delicious the coming together of East and West can be: Gingered Beef with Leeks and Asparagus, Hoisin-Marinated Chicken with Napa Slaw, Asian Gazpacho with Cilantro-Jicama Cream, and Wok-Flashed Salt and Pepper Shrimp are all quick and straightforward preparations that provide big flavors in every bite. And when it's time to pull out all the stops, a chapter dedicated to Over-the-Top recipes will guide home cooks through an array of showstopping dishes that dazzle with innovative techniques and presentations. Beverage suggestions accompany each recipe to complete the dining experience. Filled with Ming's tips for working with unfamiliar ingredients and preparations, Blue Ginger is an outstanding introduction to the pleasures of East-West cooking.
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Book DetailsISBN: 9780609605301
(241mm x 197mm x 26mm)
Imprint: Crown Publications
Publisher: Random House USA Inc
Publish Date: 1-Jan-2000
Country of Publication: United States
Books By Author Ming Tsai
Simple Asian Kitchen, Paperback (February 2013)
Simple Asian Kitchen brings home cooking into the 21st century with its QR codes, which link each recipe to a video of Ming teaching you how to prepare the dish. This delicious collection of recipes is the answer to that harassed everyday question: 'What's for dinner?'
Simply Ming in Your Kitchen, Hardback (October 2012)
"Includes access to a video and free shopping list for every recipe!"--Cover.
Simple Asian One-Pot Meals, Paperback (March 2011)
A cookbook that gives you 85 recipes with an Asian influence. It includes recipes that also come with a drink suggestion and a full-colour photograph to make the preparation even easier.
Asian Kitchen, Hardback (November 2007)» View all books by Ming Tsai
Travel the world in your kitchen
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Author Biography - Ming Tsai
Ming Tsai is chef/proprietor of Blue Ginger in Wellesley, Massachusetts, a 1999 James Beard nominee for Best New Restaurant. He was named Chef of the Year by Esquire in 1998 and was awarded an Emmy for his work on Food Network's highly rated cooking show, East Meets West with Ming Tsai. He has also created a signature series of ceramic knives, produced by Kyocera. He and his wife, Polly, live in Massachusetts. Arthur Boehm writes about food for a number of national publications and is coauthor of The Modern Seafood Cook and Empire Kosher Chicken Cookbook. He lives in New York City.
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