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Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes Hardcover


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Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes + Simply Ming in Your Kitchen: 80 Recipes to Watch, Learn, Cook & Enjoy + Simply Ming: Easy Techniques for East-Meets-West Meals
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Product Details

  • Hardcover: 192 pages
  • Publisher: Kyle Books; First Edition edition (November 16, 2010)
  • Language: English
  • ISBN-10: 1906868360
  • ISBN-13: 978-1906868369
  • Product Dimensions: 10.5 x 8.9 x 0.9 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (51 customer reviews)
  • Amazon Best Sellers Rank: #70,923 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

James Beard Award–winning chef Tsai (and author of Simply Ming) provides 80 one-pan recipes that can be created quickly and healthfully, with relatively inexpensive ingredients. Tsai focuses on seven cooking methods best-suited to one-pot meals: braise, wok, sauté, roast, high temp--which includes steaming and flash frying--soup, and toss. Throughout, Tsai offers preparation tips and drink suggestions, and each recipe is accompanied by a full-color photo. Tsai's trademark Asian flair is evident, but he also ventures into the realm of comfort food, with garlic osso buco with celeriac, chicken meatballs with penne and tomato sauce, and panko-crusted turkey "scaloppini" with warm mango-cranberry chutney. Recipes are short--none longer than one page--and easy to construct. Tsai also includes a helpful glossary of ingredients and techniques for those looking for additional culinary instruction. From kung pao chicken with brown rice to Thai basil shrimp risotto or beef, shiitake, and broccoli stir-fry, Tsai's creations will tempt and delight. Suitable for everyday use, this attractive and highly accessible collection will delight Tsai's many fans and broaden his appeal to those who want a more varied approach to weeknight meals. (Nov.) (c)
(c) Copyright PWxyz, LLC. All rights reserved.

Review

I’ve had my eye on the Cranberry-Hoisin Chicken recipe in “Simply Ming One-Pot Meals” by Ming Tsai and Arthur Boehm (Kyle Books) for a long time. The introduction says it’s the “perfect dish for entertaining,” and I have no reason to dispute the claim. (Barbara Revsine Chicago Now/Chicago Tribune, 1/2/14)

More About the Author

As a kid, I'd read mom's Joy of Cooking for fun. This did nothing for my ball-batting prowess, but helped make me a fierce family cook. As my cooking love grew, so did my cookbook addiction. Thus, years later, when the chance came to write one--to explore my passion from the inside--I was ready. That first book was The Modern Seafood Cook (Clarkson Potter, 1995), written with chef Ed Brown.

Since then I've co-authored six more cookbooks with chefs and other food authorities--books that cover a wide range of cuisines and approaches, from specialty subjects like fish to new-Asian and kosher cooking. My most recent book, Simply Ming In Your Kitchen, my fourth with Ming Tsai, was published by Kyle Books in September, 2012.

I was a contributing editor for food and travel for AARP's My Generation and AARP the Magazine for over four years. Some other projects include the American adaptation of Nigella Lawson's How to Eat; providing material for The New Joy of Cooking (Scribner, 1997); and, with chef Michael Romano, writing two chapters for The Cooks Book (Dorling Kindersley, 2005). My articles on food, food trends and nutrition have appeared in The New York Times, The Washington Post, and Gentlemen's Quarterly, among others.

Customer Reviews

There are loads of easy to follow recipes and the photography is amazing.
Yabbsh
These are all easy to make, the ingredients easy to find, and cleanup is easy since it's mainly one pot.
Laura J.
I've made several recipes from this book and they've all turned out great!
rvel077

Most Helpful Customer Reviews

70 of 71 people found the following review helpful By Mama4Baby&puppy on January 28, 2011
Format: Hardcover Verified Purchase
I often don't know what the heck cook books are telling me to do. I was looking for healthy and affordable recipes that I could actually follow and would have good and interesting flavor, preferably Asian, so I bought this book. My husband is Chinese and his parents are fabulous Chinese cooks. I am not Chinese and I am not a fabulous cook. This recipe book has worked for us and I feel more capable as a cook every time I use it. I've had it for about 10 days and I've made 5 recipes from it. I'm really pretty novice in the kitchen, but Ming Tsai's simple instructions work for me.
What I really like that is unique about this book:
1. It is organized in a useful and intelligent way in chapters based on cooking style rather than meat or dish type. I love that. When I need a quick dish, I look in the wok or high temp section. When I have some time, braise or roast. As I type this, my first EVER braise is cooking away. I'm excited. I've never found a recipe I trusted enough to try braising. I've never BOUGHT short ribs before. The "aromatic short ribs with root vegetables" that is boiling away smells so good. It doesn't smell like my kitchen -- in the past.
2. My favorite chapter so far is the Toss chapter. From this chapter, I've made the sesame chicken cucumber noodle salad, spicy shrimp and avocado salad, and the tofu green goddess salad. These dishes could easily be main courses for many people. I make them as appetizers or lunches for my DH.
3. EVERY recipe has a picture that actually is what you can make. The pictures really help me because, although I don't have the plating gene, with the picture as a guide, I can make these recipes LOOK pretty nice too. It's not like Bon Appetit recipes that I make that NEVER look like the picture.
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52 of 56 people found the following review helpful By M. Schmidt on November 13, 2010
Format: Hardcover
As a Food Network follower from the early days, I remember Ming Tsai and his soothing, elegant cooking show "East Meets West" from the late '90s. When I saw his familiar smile on the cover of his new book, "Simply Ming, One-Pot Meals", I was intrigued. Upon opening the book I found myself making a dash for the register, salivating over which creation I was going to try first. This book is beautiful and very well thought out. EVERY recipe has a gorgeous photograph to accompany it and the range of recipes is astounding. Delightful beverage pairings accompany each dish. Next up on my list are his "Orange-Ginger Lamb Shanks with Barley" (with a Bordeaux blend, like Chateau Centemerle, Haut Medoc, France) and "Chile Pork Fillets with Garlic Brussels Sprouts" (with a big, buttery California Central Cost Chardonnay like Peter Michael). These one-pot wonders and their pairings are my new entertaining secret!
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21 of 24 people found the following review helpful By Yabbsh on November 29, 2010
Format: Hardcover
This book is awesome! I've made the moroccan lamb dish twice already, both to rave reviews. We had a vegetarian over for Thanksgiving so I made the crispy tofu w/ miso butter and she loved it so much she left with my ponzu sauce! There are loads of easy to follow recipes and the photography is amazing. I've already bought 2 more as gifts and so should you.
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11 of 12 people found the following review helpful By Claire Toney on December 13, 2010
Format: Hardcover
I really like the ease of the recipes in this book. Each one fits on one page and has a picture. The instructions are clear, easy to follow, and best of all, quick to make. I am especially happy that my children really like the meals that I have made so far from this book, even some with ingredients that they have never eaten before.
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16 of 20 people found the following review helpful By wogan TOP 100 REVIEWER on December 18, 2010
Format: Hardcover
Ming Tsai has the philosophy that more would cook at home if receipes were simpler. These are not the simple throw it in a pot comfort food, but do require some preparation - mainly chopping, but seem to be pretty easy to cook and relatively quick. There is an Asian tendency to many of them, but just enough to give a different taste and a diverse way of meals for you. They are divided into 7 methods: braise, wok, sauté, roast, high temperature, soup and toss (salads). They are main meals, even the soups and salads. Most are meat, poultry, seafood based, although there are a few vegetarian recipes.
Each recipe has a picture and is done on one page, easy to read and for many tips are included, such as how to dice the potatoes. For most a wine suggestion is made.

These are not the normal foods you might have cooked for your family, but they would still most likely be enjoyed and give a variety. There are some ingredients used such as pork belly and ox tail.
So... to try diverse main meal cookbook, this would give ideas to use.
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5 of 5 people found the following review helpful By L. L. Mills on April 7, 2012
Format: Hardcover Verified Purchase
I've ordered several Asian cookbooks in the past, and been absolutely uninspired to cook with any of them. They all seemed to list either really obscure ingredients they tell little or nothing about, too many ingredients per recipe, or both. And they usually included a lot of steps to do a recipe I had no earthly idea whether I'd even like (because no one bothers to tell you what the ingredients TASTE like, or what they are generally used for!). Ming does list in the front of the book the ingredients his recipes call for--and explains what each one is like, and how to use it--and yes, they are inexpensive ingredients, overall. (A few fancy dishes thrown in in case you want to entertain with ease.) He also goes over cooking techniques in refreshingly simple terms. But what intrigued me was opening to the first recipe to see him describe a Chinese technique for cooking chicken that I've been using for years--having gotten it from an American restauranteur. (And just like the book says--it's delicious!)

Then I looked at the recipes. Oh yeah. Most of them actually use ingredients anyone who has ever done a stir fry will already have on hand--and in combinations I already know taste good, because I use them all the time. But he knows how to amp the volume by adding a few unexpected twists that'll have you drooling. He also describes everything in such simple and non-intimidating lingo that you feel, "Hey--I can DO this!" And pretty easily, too.

I should note that he does have more than Asian recipes--osso bucco, Morrocan, etc.--but most do have an Asian flare. They're also, for the most part, very healthy. I can't wait to try these recipes, and I have no doubt they'll all be good (I'll be updating on that as I make them).
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