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Blue Ginger: East Meets West Cooking with Ming Tsai Hardcover – November 9, 1999
"Num Pang" by Ratha Chaupoly
100 Cambodian- and Southeast Asian-inspired recipes from New York's favorite sandwich shop. Learn more
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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
From Publishers Weekly
Copyright 1999 Reed Business Information, Inc.
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Top Customer Reviews
Ming, please hire a new collaborator for your next cookbook! Your recipes are too good to be messed up by poor editing!
Ming provides a wonderful glossary that explains in detail, many of the ingredients and what to substitute for them if you can't find what you're looking for. Another great thing about this book is that the dishes are not limited to Chinese, but include many other Asian dishes (with a certain Western influence i.e.East Meets West).
I recommend this book to other cooks like me who love Chinese and other Asian cuisine, but, also like me, have never been able to figure out the dishes on your own.
It is, I have found, easy to follow and very unique in its combinations. I have had only one bad turn out on a recipe, which I will blame on too much "help" from my dinner guests.
Word to the wise, this is not some mainstay anchor for your basic cookbook collection. this book was meant for people who, like me, enjoy cooking for the creation, because this book is exactly what it purports to be, east meets west cuisine.
some of the over the top recipes this book has that I have loved are: the Thai hot and sour soap /w shrimp toast, smoked salmon and jicama maki sushi, the ahi tuna parfait with two caviars, savory braised oxtail, and crispy scallops with carrot-star anise syrup. the desserts are fantastic too.
to some of the naysayers, yes some of the ingredients are not something that you may use regularly, but if you cook, you can find uses for the leftovers. and I live in the middle of north dakota, if I can find the called for ingredients, anyone can.
I hope that this book brings as much joy to your cooking as it has to mine.
Most Recent Customer Reviews
My second Ming cookbook that I purchased after borrowing it from our local library and checking it out. Wow, what can I say about this cookbook.... Read morePublished 3 months ago by Elaine Orgill
A really good introduction to eastern cuisine for the good home cook.Published 21 months ago by Thomas L. Bigham