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
I would gladly recommend this book to anyone who wants to try something new in their kitchen.
His recipes are delicious and incredibly easy to follow, and he really makes cooking good fusion dishes a relaxing, fun, and instructive time.
The book is organized into sections so you can easily design a multi-course meal from first course to dessert.
A really good introduction to eastern cuisine for the good home cook.Published 27 days ago by Thomas L. Bigham
We wore our first copy to literal shreds. That is the unmistakable mark of a fine and totally trusted cookbook.Published 4 months ago by GillyW
this is a gift for my fiancé.....he has not seen it yet. he loves ming's recipes. the book is used and is in great condition. Read morePublished 15 months ago by peggy buchanan
I made the mistake of not seeing the copy right date. This book is slightly dated in its use of product and method.Published on March 5, 2012 by Kerry
I bought this cookbook because I love Simply Ming. It's full of great recipes and it's very inspiring. Read morePublished on November 4, 2010 by ctran
So far so good. Lots of great, easy to make recipes. However,there have been a few recipes that fell flat...still a good addition to the cookbook collection.Published on September 17, 2010 by Chef
I have been a committed vegetarian for almost two decades, and in the last few years became vegan. Oh yeah, I have issues with soy, corn and wheat now too. Read morePublished on August 17, 2010 by Deb Nam-Krane
I bought this book because I sampled some of the dishes at a friend's dinner party. The meal was so delicious that I had to purchase the book. Excellent! Read morePublished on December 1, 2008 by Charlotte P. Liu
Not the best book for home cooking, If you decide to make more than one dish at a time, you will have two or more basic sauces in the fridge, these sauce last one to four weeks. Read morePublished on January 15, 2008 by Mr Mijac