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
Great book. I got it for my Father one Christmas and he loved it.Published 5 months ago by T. Shearer
I'm a big fan of Ming Tsai's cooking shows and also use and enjoy some of his other cookbooks (especially "Simply Ming One-Pot Meals"). Read morePublished 13 months ago by Nicole Pellegrini
We have enjoyed watching Ming Tsai cook over the years. Now we are able to create some of his great meals ourselves. A great book for people who have no training in cooking.Published 20 months ago by 67Bugsy
Book is in a very nice shape; I love the large, full color pictures. I would recommend it to anyone interested in learning fairly simple cooking techniques with Asian flavors.Published on April 20, 2013 by Vera Vinzant