Ming Tsai Cookbook

Simply Ming: Easy Techniques for East-Meets-West Meals

by Clarkson Potter
List price: $35.00 Price: $21.05 Buy Now

Product description

As the chef and owner of the acclaimed Blue Ginger restaurant in Wellesley, Massachusetts, and an Emmy award-winning television personality, Ming Tsai has become the standard-bearer of East-West cuisine, the innovative blending of Eastern flavors and techniques with Western ingredients and presentations.

Now, in Simply Ming, he presents a breakthrough technique for bringing East-West flair to everyday cooking, making it possible to transform a handful of fresh ingredients into a delicious meal in a matter of minutes. The genius of Simply Ming is a versatile array of master recipes—intensely flavored sauces, pestos, salsas, dressings, rubs, and more that eliminate much of the last-minute prep work. So sophisticated dishes such as Tea-Rubbed Salmon with Steamed Scallion-Lemon Rice, Grilled Miso-Citrus Scallop Lollipops, and Green Peppercorn Beef Tenderloin with Vinegar-Glazed Leeks can be on the table in less than 30 minutes.

Even casual dishes such as spaghetti, burgers, fried calamari, and chicken wings get a boost of East-West excitement in Ming’s creative hands, becoming Asian Pesto Turkey Spaghetti, Salmon Burger with Tomato-Kaffir Lime Salsa, Blue Ginger Crispy Calamari, and Soy-Dijon Chicken Wings. This is food that is simple enough to serve on a weeknight, but special enough to share with guests. And desserts get the Simply Ming treatment, too, with tempting ways to transform basic shortbread dough, chocolate ganache, and crème anglaise into a range of show-stopping finales.

Filled with color photographs that motivate and inspire, beverage suggestions to complement each dish, and helpful tips for cooking with unfamiliar ingredients, Simply Ming makes the excitement and innovation of East-West cooking easily accessible to all home cooks.

You may want to put all your other cookbooks on waivers for a while and simply settle in to Simply Ming by Ming Tsai and Arthur Boehm. Tsai's the chef and owner of Blue Ginger in Wellesley, Massachusetts, and the host of Food Network's East Meets West. This particular book ties in with a show of the same title he's doing for public television.

Tsai has cut a wide swath through the food world with his creative blending of Eastern flavors and techniques with Western ingredients and presentations. Consider Asian Pesto Turkey Spaghetti, for example. This is Tsai-style spaghetti Bolognese, and it demonstrates the structure of the book. First comes the master recipe for Asian Pesto. Instead of basil, garlic, pine nuts, olive oil, and ground Romano--your classic pesto--Tsai calls for jalapeno chilies, garlic, sugar, ginger, macadamia nuts or salted peanuts, lemon zest, mint leaves, cilantro, salt and pepper, and basil and olive oil. For the Turkey Spaghetti you'll use ground turkey, red onion, button mushrooms, and white wine, as well as the Asian Pesto. In this particular chapter you'll also find recipes for Asian Pesto Chicken Salad, and Grilled Asian Pesto Shrimp and Radicchio.

This is a book about assembling major flavor statements ahead of time and storing them in the refrigerator. The actual cooking becomes a relatively rapid process while delivering maximum flavor. The sections in Simply Ming include Flavored Oils and Sauces; Sambals, Salsas, Chutneys, and Pastes; Dressings, Dipping Sauces, and Marinades: Syrups; Broths; Rubs and Coatings; Doughs and Desserts.

It's fast. It's flavorful. It's from both sides of the world. --Schuyler Ingle

Blue Ginger: East Meets West Cooking with Ming Tsai

by Clarkson Potter
List price: $35.00 Price: $19.41 Buy Now

Product description

John 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.

Thanks to his cooking program on the Television Food Network, Ming Tsai has gone from chef to culinary celebrity, taking recipes from his Massachusetts restaurant, Blue Ginger, and using them to introduce cooking with Asian ingredients in a most appealing way. Beyond being attractive, serene, and engagingly articulate, Ming Tsai makes cooking with Asian ingredients look easy. This book, a companion to his television shows, offers the same approach and low-key instructions that viewers have come to love. To fill in the visual details for those who have not viewed the cooking series, the book includes step-by-step black-and-white photos for filling potsticker dumplings, rolling sushi, and preparing sushi rice, as well as glorious color shots of many of the completed dishes.

Tsai's specialty is bringing ingredients and techniques of Asia and the West together. It's not surprising to find Tsai using Asian banana leaves, French foie gras, and Southwestern chipotle chile peppers all at once. In fact, it's only natural for the Ohio-raised son of Chinese immigrants, who trained at the classically oriented Cordon Bleu in Paris and has cooked at U.S. restaurants from San Francisco to Santa Fe. His ability to create easily reproduced, globally influenced dishes is exceptional, and results in delights such as Smoky Turkey Shao Mai (dumplings filled with a chipotle-heated filling) and Asian Gazpacho spiked with ginger and Thai basil. Keeping it simple, Tsai offers a quick roll-up of Prosciutto and Asian Pear Maki. Lemon Basmati Rice, flavored with lemon zest and ginger, or couscous blended with a sauté of onion, scallion, and currants--both are side dishes made in minutes that can dress up a store-bought chicken, grilled meat, or Tsai's salmon teriyaki, creatively flavored with orange juice.

Blue Ginger offers many ways to spice up family meals and dishes to surprise guests without too much effort. Cooking from this book is an opportunity to take Asian ingredients you may have eaten in restaurants and master using them in your own kitchen. --Dana Jacobi

Fashionable look at Celebrity Chef Ming Tsai and his new cookbook


We have an trendy look at Celebrity Chef Ming Tsai's new cookbook called "Simply Ming in Your Kitchen:80 Recipes to Watch, Learn Cook and Enjoy.

Sites on a related topic

I Love Bacon!
I Love Bacon!


Legendary chef and food writer James Beard wrote of bacon, There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon. Whether you crave its flavorful crunch in the morning, the salty taste it lends to a Mediterranean BLT, or the way it transforms Spaghetti Carbonara, you'll never be disappointed by bacon. In I Love Bacon, Jayne Rockmill presents more than 50 bacon-themed recipes from some of America's hottest chefs-from Cat Cora to Rick Tramonto, Ming Tsai, Jasper White, Andy Husbands and Joe Yonan, Pichet Ong, Bradford Thompson, John Besh, and many others-along with mouthwatering photography. With instructions on how to make bacon from scratch and how to feature bacon in brunch dishes, small bites, soups, salads, sides, entrees, and even cocktails and desserts, this full-color cookbook proves that bacon isn't just for breakfast anymore.


Bing news feed

Once in a while : Anja Schmidt Named Editorial Director of Oxmoor House, Division of Time Home Entertainment, Inc. - 02/28/15, via 4 Traders

Also during her at intervals at Kyle Books, Schmidt acquired and edited such highly acclaimed cookbook titles as Healthy Latin Eating by Angie Martinez & Angelo Sosa, Jamie Deen's Skilled Food, Simply Ming One-Pot Meals by Ming Tsai, and Olives, Lemons & Za'atar by ...

XO Backchat Adds Luxurious Flavor To Chinese New Year - 02/18/15, via Southwest Times Record

“It’s not quite a sauce but a topping I guess. It’s not like a beurre blanc,” says Ming Tsai, the TV cooking show host and cookbook author, when asked about XO sauce. His version makes a extent dry and very textured paste. XO sauce is also a ...

XO disrespect: Flavor for Chinese New Year - 02/18/15, via Tyler Morning Telegraph

“It’s not uncommonly a sauce but a topping I guess. It’s not like a beurre blanc,” says Ming Tsai, the TV cooking show host and cookbook author, when asked about XO sauce. His version makes a less dry and very textured paste. XO sauce also is a ...


  1. Dejected Ginger: East Meets West Cooking with Ming Tsai: Ming ... Indecent Ginger: East Meets West Cooking with Ming Tsai [Ming Tsai, Arthur Boehm] on Amazon.com. *FREE* shipping on qualifying offers. John Mariani has called Ming Tsai ...
  2. Just Ming One-Pot Meals: Quick, Healthy & Affordable ... Just Ming One-Pot Meals: Quick, Healthy & Affordable Recipes [Ming Tsai, Arthur Boehm] on Amazon.com. *FREE* shipping on qualifying offers. Chef Ming Tsai believes ...
  3. Ming Tsai | HSN - Online Shopping | Machine shop Official HSN Site ... Shop the latest Ming Tsai at HSN.com. Present customer reviews on Ming Tsai and get TV showtimes for Ming Tsai.
Ming Tsai's Shiitake and Corn Salad
Ming Tsai's Shiitake and Corn Salad
Ming Tsai's Shiitake and Corn Salad Shiitake, corn and scallions tossed with lettuce and Shallot-Soy vinaigrette. Paired with Cakebread Cellars Sauvignon Blanc 2006. Notes: This was a great salad from Chef Ming Tsai's cookbook, Simply Ming. Originally, the recipe called for frisee, but we used green leaf lettuce instead - just as sturdy, but without the frilly feathers and spleen. This is a "warm salad" - the shiitake and corn are cooked and then mixed with a piquant-savory shallot-soy vinaigrette which contains the whole shebang from rice wine vinegar and Chinese black vinegar to Dijon mustard and sugar. The cookbook recommended Cakebread Cellars Sauvignon Blanc, a more complex and well-shaped-bodied Sauvignon Blanc with less acidity. Well, the cookbook made a fantastic pairing. The wine picked up the umami and vingariness soaked up in the shiitakes. The other principal of this salad were the warm, and thus slightly wilted and silky bits of scallion that laced the warm...
Photo by ulterior epicure on Flickr
obsessed with cookbooks. I could announce through cookbooks all day ...
obsessed with cookbooks. I could announce through cookbooks all day ...
... culinary committee chef ming tsai ming will demonstrate some favorite
... culinary committee chef ming tsai ming will demonstrate some favorite

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