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Simply Ming: Easy Techniques for East-Meets-West Meals
by Ming Tsai, Arthur Boehm
Product Group: Book
Publisher: Clarkson Potter (2003-10-28)
ISBN: 0609610678
EAN: 9780609610671
Dewy Decimal #: 641
Hardcover: 272 pages
Release Date: 2003-10-28
SKU: 08080403
Condition: Very Good Very Good
Comments: Oversize hardback in very good condition with no markings. Dust jacket in very good condition with a tiny closed tear and minor shelf wear. Tight binding and clear crisp text. Very nice book.
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Editorial Reviews
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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.
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Amazon.com Review
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
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Customer Reviews
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I LOVE YOU MING TSAI
Rating  (5)
Date: 2008-03-20
I am totally smitten by this man. I often joke to my family and friends saying, "Ming Tsai is my husband, he just doesn't know yet!"
Ming Tsai totally knows what he's talking about. I love how he makes his large vats of dips and sauces---calling them "the master" sauce and applies them to different dishes.
My favorite masters are his curry oil, black bean sauce, green curry, and sambal. I have not been disappointed with any of his dishes, they all come out perfect and tasty.
I love how his book is easy to follow with tips and colorful pictures.
BUY IT! IT'S A GREAT INVESTMENT!
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Practical Fun Cooking Resource
Rating  (4)
Date: 2007-08-30
2 out of 2 customers found this reveiw helpful
I bought this cookbook as a present for my fiance, and I was very happy with the style and clarity. I also approve of the "prepare it in advance" method which underlies this volume. Each section highlights a range of sauces, condiments, spices and rubs which can be used on the menu items demonstrated, or to spice up your own personal cooking. Because you can prepare so many different dishes with one or two pre-prepared sauces, this book is great for singles or small families who don't like to slave over the stove every night.
The final star missing is because, as much as the book is good, he harps on seafood (particularly scallops) which is limiting, and he is uneven in his suggestions of substituting for rare or expensive menu items. With a little creativity, I'm sure we can figure it out, but he does list substitutions for some - just not many of his recipes.
Overall, quite good, and much more accessible and direct than the earlier "Blue Ginger" cookbook, which I did NOT buy, as it was incomprehensible and the directions were badly flawed.
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Great recipes
Rating (5)
Date: 2007-06-20
1 out of 1 customers found this reveiw helpful
The flavors in the recipes are fabulous. I have served the spicy mango salsa with chicken satays and seared scallops, both to rave reviews. This is one of my favorite recipe books.
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Excellent for even everyday cooking
Rating (5)
Date: 2007-01-27
I think I use this book a bit different than many in that I see this as a great everyday cookbook. The great advantage of this cookbook is that you can make 2 or 3 of the master recipes on the weekend and then dinner preparation for the rest of the week is very easy. I try to make sure that I have a couple master recipes that have very different tastes on hand to work as a nice counterpoint. For example, I have the apple chutney and curry paste on hand now. This gives me something strong and spicy for some recipes and something sweeter to use as a counterpoint. With only a few exceptions, most of these recipes are only a few steps and hardly ever more than 5 ingredients once the master recipe is done. I should also say that the master recipes are generally quite easy.
Now that I've covered the convenience, the taste on these recipes is absolutely wonderful. I've probably now prepared about half of the master recipes and generally made 2 dishes from each master recipe and they have all been wonderful. Some favorites: the asian lamb gyros were wonderful, the chili-ginger oil chicken and zucchini stir-fry was very easy and very good, Ming's take on Coq Au Vin was amazing. I just can't recommend this book enough. I've been cooking with it non-stop for the last month and it's made everything easier and more delicious. There's no higher praise than that.
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Simply Ming: Easy Techniques for East-Meets-West Meals
Rating (5)
Date: 2006-11-12
2 out of 4 customers found this reveiw helpful
Recipes were very quick and easy to prepare. The master sauces can go with more recipes than in the book.
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