Qty:1
  • List Price: $35.00
  • Save: $12.21 (35%)
FREE Shipping on orders over $35.
Only 6 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
FREE Shipping on orders over $35.
Used: Acceptable | Details
Sold by Orion LLC
Condition: Used: Acceptable
Comment: Unbeatable customer service, and we usually ship the same or next day. Over one million satisfied customers!
Add to Cart
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

Simply Ming: Easy Techniques for East-Meets-West Meals Hardcover – October 28, 2003


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
$22.79
$6.10 $0.01


Frequently Bought Together

Simply Ming: Easy Techniques for East-Meets-West Meals + Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes + Blue Ginger: East Meets West Cooking with Ming Tsai
Price for all three: $66.08

Buy the selected items together

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Hardcover: 272 pages
  • Publisher: Clarkson Potter; 1ST edition (October 28, 2003)
  • Language: English
  • ISBN-10: 0609610678
  • ISBN-13: 978-0609610671
  • Product Dimensions: 0.9 x 7.7 x 10 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #490,160 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

You may want to put all your other cookbooks on waivers for a while and simply settle in to Simply Ming by Ming Tsai and Arthur Boehm. Tsai's the chef and owner of Blue Ginger in Wellesley, Massachusetts, and the host of Food Network's East Meets West. This particular book ties in with a show of the same title he's doing for public television.

Tsai has cut a wide swath through the food world with his creative blending of Eastern flavors and techniques with Western ingredients and presentations. Consider Asian Pesto Turkey Spaghetti, for example. This is Tsai-style spaghetti Bolognese, and it demonstrates the structure of the book. First comes the master recipe for Asian Pesto. Instead of basil, garlic, pine nuts, olive oil, and ground Romano--your classic pesto--Tsai calls for jalapeno chilies, garlic, sugar, ginger, macadamia nuts or salted peanuts, lemon zest, mint leaves, cilantro, salt and pepper, and basil and olive oil. For the Turkey Spaghetti you'll use ground turkey, red onion, button mushrooms, and white wine, as well as the Asian Pesto. In this particular chapter you'll also find recipes for Asian Pesto Chicken Salad, and Grilled Asian Pesto Shrimp and Radicchio.

This is a book about assembling major flavor statements ahead of time and storing them in the refrigerator. The actual cooking becomes a relatively rapid process while delivering maximum flavor. The sections in Simply Ming include Flavored Oils and Sauces; Sambals, Salsas, Chutneys, and Pastes; Dressings, Dipping Sauces, and Marinades: Syrups; Broths; Rubs and Coatings; Doughs and Desserts.

It's fast. It's flavorful. It's from both sides of the world. --Schuyler Ingle

From Publishers Weekly

Tsai, the irrepressible host of the Food Network's East Meets West and chef of Boston's Blue Ginger restaurant, is doing things differently on this print venture. Rather than embarking on a parade of salads, soups followed by vegetable, proteins and starches, he organizes this book by dominant flavors, like Hoisin-Lime Sauce, Roasted Pepper-Lemongrass Sambal and Soy-Dijon Marinade. Besides making the book easier to use (no more flipping around looking for sub-recipes), the sauce-based structure makes the most daunting part of the cooking easy to prepare ahead of time. Big flavors and easy prep-as in Roasted Miso-Citrus Chicken, Scallion-Crusted Cod with Mango Salsa, and Broiled Stuffed Eggplant with Black Pepper-Garlic Sauce-are essential to the Ming method. This isn't virtuoso cooking or high-concept pan-Asian like Patricia Yeo's. But Tsai (Blue Ginger) is a culinary magpie who creates the oddest juxtapositions with the fewest ingredients: Carrot-Chipotle Syrup, Kimchee "Choucroute" with Seared Dijon Halibut, Tea-rubbed Salmon with Country Mash, Potato Pancakes with Apple-Scallion Cream. Cultural borrowing on this order of magnitude can be intimidating for the home cook, which may be why the chef has concentrated the considerable force of his winning personality on making the recipes accessible. His cuisine may not win converts among the fusion-phobic, but only the hopelessly incurious will fail to find some inspiration here.
Copyright 2003 Reed Business Information, Inc.

More About the Authors

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

Customer Reviews

This book is a great way to generate some creativity in your cooking.
smhs
While some of the flavor bases require some "doing," the recipes themselves are mostly easy and quick enough for weeknight cooking.
debvh
Had gotten Ming's book at the library and loved it so much had to buy it.
Amazon Customer

Most Helpful Customer Reviews

84 of 90 people found the following review helpful By A Customer on May 4, 2004
Format: Hardcover
I think this cookbook has great potential in the hands of an experienced cook who can read the recipes and make necessary adjustments, but for the novice, following the recipes to the letter, results may be frustrating and disappointing. As an example, the Tea-Rubbed Salmon (using the Five Spice Chile Tea Rub) looks very enticing. The recipe for the rub calls for very large quantities of several spices, and yields six cups. The recipe states that the rub will keep for three weeks in the refrigerator. The salmon recipe calls for only one cup of this rub, and following the recipe exactly, I found that using this amount of rub completely overwhelmed the flavor of the salmon, rather than complementing it. The dish was barely edible. Just a sprinkle might have done the trick nicely! As it was, I was left with five cups of an incredibly intense spice rub, and there is no way on earth I'd want to use it six times in three weeks (before it expired)- this proved to be an enormous waste. I feel that the same lesson may be applied to other master recipes; they yield very large quantities of very intense flavor bases, and one might not want to use the same flavor base multiple times in the span of just a few weeks. I'd strongly recommend preparing a fraction (say, one-sixth) of a master recipe to make sure you -really- like it before investing in a full batch. I made up an eighth of a batch of the Thai Lime Dipping Sauce to use in the Thai Lime Chicken Salad, and this worked extremely well. The master recipe for the dipping sauce makes 5 cups, and the chicken salad recipe calls for only 1/2 cup... the dipping sauce keeps for only a week, so unless you'd like to eat this salad 10 times in a week, waste is inevitable. I don't think Ming scaled these recipes down enough to be useful for the home cook.
3 Comments 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
76 of 88 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on November 10, 2003
Format: Hardcover
Ming Tsai has given us a cookbook with a rare and rewarding twist to presenting an exciting, tasty `East West' cuisine. The skill and inspiration behind the book is unmistakable. The more difficult issue is to what extent the method by which the recipes are presented make sense for your style of cooking.
Ming begins each chapter with 32 `master recipes' followed by one or more uses for that master recipe. In this context, `master recipe' does not meat the same as the way the term is used by Julia Child in, for example `The Way to Cook'. In this case, the outcome of a master recipe is a complete dish on which one can make variations. In Ming Tsai's usage, a `master recipe' is the recipe for an ingredient which is not a dish in itself. This is certainly not a new idea as the examples of classic stocks and pastry doughs point out. Ming's contribution is to apply this principle systematically to a wide range of intermediate, storable ingredients for creating about 145 different dishes.
Ming states the notion came to him when he translated procedures used in his restaurant, `Blue Ginger' to the practice of home cooking. I am convinced that professional cooking techniques can often be transferred to the home with good results, but as many have pointed out, there are many techniques which simply don't travel, and, that the home cook can often achieve better results than one can do in a typical restaurant. The question is whether or not this technique succeed at home. Obviously, many home cooks make their own stocks and pastry doughs, so the question is basically whether the technique works equally well for the other `master ingredients' presented in this book. I think the answer largely depends on what kind of cooking one does.
Read more ›
1 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
25 of 27 people found the following review helpful By debvh on January 28, 2004
Format: Hardcover
If you're a fan of East-West fusion cuisine, you will love this cookbook. Ming Tsai, acclaimed chef and public television cooking show host, has made his sophisticated, highly flavorful style accessible to the home cook by organizing the cookbook around about 30 "master" recipes - flavor bases that are made ahead, stored in the refrigerator or freezer, and then later used in a complete recipe. The flavor bases may involve some prep work (not the least of which is finding the ingredients - you'll need to go to an Asian market) and extended cooking, but once you make one, you can then prepare several seemingly complicated dishes in surprisingly little time.

The book is divided into the following sections: flavored oils and sauce; sambals, salsas, chutneys and pastes; dressings, dipping sauces, and marinades; syrups; broths; rubs and coatings; and doughs and desserts. Within each section, masters recipe are presented along with 2 or 3 complete recipes and some additional recipe ideas. For example, the soy-kaffir lime syrup I made tonight is used in chicken breast with glazed cauliflower, glazed salmon with lime sushi rice (yum!), and seared tuna with soba noodle salad. The book also contains an index that sorts recipes by main ingredient (chicken, seafood, etc.), descriptions of ingredients likely to be unfamiliar to Western cooks, a brief introduction to the main techniques used in the book, and an alphabetical index.

Instructions are straightforward. While some of the flavor bases require some "doing," the recipes themselves are mostly easy and quick enough for weeknight cooking. Each recipe is illustrated with a beautiful photograph of the completed dish and accompanied by a wine suggestion, ideas for ingredient substitutions, and cooking tips.
Read more ›
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

Customer Images

Most Recent Customer Reviews

Search