Qty:1
  • List Price: $35.00
  • Save: $10.76 (31%)
FREE Shipping on orders over $35.
Only 2 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Blue Ginger: East Meets W... has been added to your Cart
FREE Shipping on orders over $35.
Used: Very Good | Details
Sold by BigHeartedBooks
Condition: Used: Very Good
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Blue Ginger: East Meets West Cooking with Ming Tsai Hardcover – November 9, 1999


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
$24.24
$5.89 $0.01

Frequently Bought Together

Blue Ginger: East Meets West Cooking with Ming Tsai + Simply Ming: Easy Techniques for East-Meets-West Meals + Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes
Price for all three: $68.21

Buy the selected items together

NO_CONTENT_IN_FEATURE

New and Popular Cookbooks for Fall
Get inspired with new and popular cookbooks and other food-related titles in Fall into Cooking.

Product Details

  • Hardcover: 288 pages
  • Publisher: Clarkson Potter; 1 edition (November 9, 1999)
  • Language: English
  • ISBN-10: 0609605305
  • ISBN-13: 978-0609605301
  • Product Dimensions: 1 x 7.6 x 9.3 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Best Sellers Rank: #203,478 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Thanks to his cooking program on the Television Food Network, Ming Tsai has gone from chef to culinary celebrity, taking recipes from his Massachusetts restaurant, Blue Ginger, and using them to introduce cooking with Asian ingredients in a most appealing way. Beyond being attractive, serene, and engagingly articulate, Ming Tsai makes cooking with Asian ingredients look easy. This book, a companion to his television shows, offers the same approach and low-key instructions that viewers have come to love. To fill in the visual details for those who have not viewed the cooking series, the book includes step-by-step black-and-white photos for filling potsticker dumplings, rolling sushi, and preparing sushi rice, as well as glorious color shots of many of the completed dishes.

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

"Successful East-West cooking finds a harmonious way to combine distinct culinary approaches," proclaims Tsai, Emmy Award-winning chef-host of Food Network's East Meets West cooking program and owner of Blue Ginger restaurant in Wellesley, Mass. Tsai and Boehm (Empire Kosher Chicken Cookbook) distinguish their cross-cultural fare with popular fusion cooking. After a brief introduction summarizing Tsai's beginnings in his parents' Chinese-American restaurant in Dayton, Ohio, he turns to the eclectic contents of his pantry. Chapters divide the 125-plus recipes into soups, dim sum, rice and noodles, poultry, meat, seafood, elaborate side dishes and desserts, with mail-order sources. Flavor combinationsAfrom Rock Shrimp Lollipops with Spicy Almond Sauce to Lemongrass Parfait with Pineapple SalsaAdefy tradition. Many recipes require a long list of ingredients (e.g., Crispy Scallops with Carrot-Star Anise Syrup, Pomegranate-Marinated Squab with Thai Quince Chutney), but instructions are clearly written and often include tips for wine and food pairings and advice on ingredient substitutions and techniques. Tsai brings vigor and enthusiasm, along with inspired, intense flavor creations, to his cookbook, which will appeal to fans of his show and all readers with diverse palates. 9-city author tour. (Nov.)
Copyright 1999 Reed Business Information, Inc.

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

I would gladly recommend this book to anyone who wants to try something new in their kitchen.
Ben Rowland
His recipes are delicious and incredibly easy to follow, and he really makes cooking good fusion dishes a relaxing, fun, and instructive time.
mehndiartist
The book is organized into sections so you can easily design a multi-course meal from first course to dessert.
Amazon Customer

Most Helpful Customer Reviews

60 of 62 people found the following review helpful By Cynthia S. Froning on October 28, 2002
Format: Hardcover
My husband and I love Ming Tsai's style of cooking. We were printing recipes off the Food TV site before this cookbook came out. So you can imagine our disappointment when we tried a few recipes out of this cookbook and found them riddled with typos, errors in ingredient amounts, and poor editing. The writer of the cookbook, Boehm (?), seems to have done slapdash work in the testing department: the translation of a restaurant-level preparation to that of the home cook is poor. We have had to do a great deal of juggling and rewrites to make the recipes come out right.
Ming, please hire a new collaborator for your next cookbook! Your recipes are too good to be messed up by poor editing!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
39 of 40 people found the following review helpful By A Customer on December 4, 1999
Format: Hardcover
Even though I'm a fairly good cook, I've really not had too much luck with making my own Chinese and other Asian dishes, that is, until I got the Blue Ginger Cookbook. The dishes I've made so far have been outstanding and fairly easy. The only way you'd have a problem with any of these dishes is if you don't have access to a good asian market like I do. But since there are many mail order and online venues to obtain these ingredients, it should be no problem.
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.
Bon Appetit!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
21 of 21 people found the following review helpful By A Customer on August 28, 2000
Format: Hardcover
We bought Ming's book because we like the way he uses Asian ingredients in elegant recipes. So far, we haven't been disappointed -- it's easy to re-create the flavor and presentation that he is so good at. You need a little more prep and sous time, but it is well worthwhile. We love his brined pork loin... the brine is a quick prep with a lot of wonderful ingredients, best left overnight.... after that, the pork takes less than an hour to cook, and is the juiciest and most flavorful way we have ever had this prepared. The same is true of his braised dishes, which we've done for guests to rave reviews (again, lots of time prepping but once it's "cooking" you can relax!). The nice thing is that he uses ingredients that are familiar to us -- meat and potatoes are one of his favorite combinations! -- but his preparations of them are new, different, tasty, and elegant.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
28 of 30 people found the following review helpful By A Customer on January 4, 2000
Format: Hardcover
I was getting tired of my same old style of cooking and this book really helped me to shake things up. I have historically avoided Asian cuisine, deeming it too hard and complex, but the recipes in this book are so visually appealing and exciting that I was compelled to plunge right in. The dishes I've tried so far have been fantastic. They are also easily adaptable to shortcuts if you don't want to take the time or energy to execute the entire recipe.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
29 of 33 people found the following review helpful By W. Conway on March 18, 2000
Format: Hardcover
Ming Tsai is by far my favorite TV chef, and this book does not dissapoint. The recipes presented here are truly tantalizing and I can't wait to get the time and the kitched to check them out (I live in a dorm).
Some may argue that the book uses too many ingredients not found in your local supermarket. But I say if you want to create true cullinary masterpieces, you're going to have to go the extra mile. This book is for the person wanting to feast like a king.
My only complaint, that goes for all Food Network Cookbooks, is that there isn't a color photograph of every dish next to its recipe (although the vast majority are represented in color sections). Ming Tsai is just as masterful at presentation as he is at cooking and I'd like to see how he plates up some of these dishes.
All in all a terrific cookbook, and I can't wait for the sequel.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
24 of 27 people found the following review helpful By Mrs. Hilton on June 29, 2001
Format: Hardcover
I purchased this cookbook last year. I am a huge fan of preparing asian cuisines and many european as well, enjoying the creative outlet it provides me, so this book appealed to my exploritive cooking nature.
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews