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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.
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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 IngleAbout the Author:
MING TSAI was named Best Chef of the Northeast by the James Beard Foundation in 2002. He has been a mainstay on the Food Network as the host of East Meets West, for which he won an Emmy, and with WBGH he is producing and hosting a new series, Simply Ming, on public television. He is the author of Blue Ginger (with Arthur Boehm) and has created food products and cookware under both the Ming East-West and Blue Ginger labels. He and his wife live in Massachusetts with their two sons. For more information, visit his website at www.ming.com.
ARTHUR BOEHM writes about food for a number of national publications and is co-author of the Modern Seafood Cook, The Empire Kosher Cookbook, and Blue Ginger: East Meets West Cooking with Ming Tsai. He lives in New York City.
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Book Description Clarkson Potter, 2003. Condition: New. book. Seller Inventory # MB002DX81SK
Book Description Clarkson Potter, 2003. Hardcover. Condition: New. Seller Inventory # DADAX0609610678
Book Description Clarkson Potter, 2003. Hardcover. Condition: New. Never used!. Seller Inventory # P110609610678
Book Description Clarkson Potter, 2003. Hardcover. Condition: Brand New. 3rd printing edition. 272 pages. 10.50x7.75x1.00 inches. In Stock. Seller Inventory # 0609610678
Book Description Clarkson Potter. Hardcover. Condition: New. 0609610678 New Condition. Seller Inventory # NEW7.0233188