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)
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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)See all Editorial Reviews
I have made so many incredible dishes from this book!!! I must admit that at first I was scared that the recipes wouldn't turn out, but they were all so delicious!!!!! Read morePublished 2 months ago by G. Richardson
Ming doesn't give actual times for making these recipes. That's because they take forever. The preparation of the ingredients alone can often take over an hour if not hours. Read morePublished 3 months ago by Lizardectomy
This cookbook is amazing. I randomly chose it from the shelf at my local library, and it was definitely my culinary lucky day. Read morePublished 4 months ago by S. Stein