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
A really good introduction to eastern cuisine for the good home cook.Published 9 months 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 13 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 on May 28, 2013 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