Synopses & Reviews
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 Mings 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.
Star chef and bestselling cookbook author Ming Tsai introduces a time- and step-saving approach to East-West cooking that puts its vibrant, complex flavors easily within reach of cooks of every level. With more than 100,000 copies sold, Ming Tsai's Blue Ginger showed how ready American cooks are to try their hands at creating the East-West fare Ming prepares on his popular Food Network shows and at his acclaimed Blue Ginger restaurant. Now, Simply Ming is here to make East-West easier than ever, without losing any of its savory appeal. Using a time-honored chef's trick-of-the-trade, Ming simplifies preparation by creating 25 flavor bases that can be made well in advance and used to make three completely different and remarkably easy dishes, each with true East-West flair. In addition to his Food Network shows East Meets West and Ming's Quest, MING TSAI has a signature line of foods and cook-ware sold in more than 1,100 Target stores nationwide, and he can be seen in Millstone Coffee's national advertising campaign. He lives in Massachusetts.
About 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.