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Simply Ming in Your Kitchen: 80 Recipes to Watch, Learn, Cook & Enjoy Hardcover – October 16, 2012


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

  • Hardcover: 192 pages
  • Publisher: Kyle Books (October 16, 2012)
  • Language: English
  • ISBN-10: 1906868735
  • ISBN-13: 978-1906868734
  • Product Dimensions: 10.4 x 9.1 x 0.7 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #365,294 in Books (See Top 100 in Books)

Editorial Reviews

Review

The recipes are appealing in the usual Ming Tsai style, meaning they present cooks with an enticing array of accessible Asian-inspired dishes that are easy to make during the week. Everything is nicely photographed so that readers have a clear idea of what their dishes are supposed to look like when completed, and a helpful section for pantry essentials helps cooks get started quickly and easily. So if you're looking for the latest and greatest from Ming Tsai, this is it. (Will Budiaman, Editor The Daily Meal, 2/4/2013)

Love that! One-pot! (Rachel Ray Rachel Ray Show, 11/14/13)

About the Author

James Beard Award-winning chef Ming Tsai has produced and hosted "Simply Ming" on public television since 2003. Formerly a mainstay on the Food Network as the host of "East Meets West," for which he won an Emmy, he is also the author of Simply Ming One Pot Meals, Simply Ming, and Blue Ginger (with Arthur Boehm) and has created food products and cookware under both the Ming East-West and Blue Ginger labels. Visit him online at ming.com.

Arthur Boehm has co-authored six cookbooks, most recently Kosher Revolution, with Geila Hocherman.

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

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It is like being in a one on one class with chef Ming.
Amazon Customer
I have tried two of the recipes in this book and both have been huge hits!
lisa klare
The recipes are all easy to follow and are quick to prepare/make.
Amazon Customer

Most Helpful Customer Reviews

42 of 55 people found the following review helpful By Chef Vader on October 23, 2012
Format: Hardcover Verified Purchase
One of the most effective ways to maintain limitless recruitment to the Empire is to feed your Stormtroopers well. After all, most of them are only going to live for about 12 seconds in a given Jedi encounter, anyways - so you might as well see to it that they at least have a nice last meal. Hey, just because I'm a Sith doesn't mean I'm completely heartless.

The Empire has long been a fan of Ming Tsai and his cuisine, and a number of his books adorn the shelves of the Imperial library. What drew me to this one in particular was the attempt to tech-up the book by placing QR codes in each recipe that will allow you to pull up videos of Ming making the dish, as well as transit an ingredient shopping list to your SmartLightsaber. Running the galaxy is hard work, and anything to save a few minutes here and there is appreciated. I'll touch more on how this QR thing was a great idea gone bad in a moment.

As to the actual recipes within the book: There's nothing too groundbreaking here, but there's nothing wrong with that. You know when you buy a Ming Tsai book, what you're getting is about as Asian as a Gungan riding a Kawasaki, so be prepared. The honey crab wontons in chapter 1 are of particular note, and are a welcome addition to any meal. The pan fried scallop satays were so good, it almost inspired me to Force Pet a kitten, and the miso friseé salad was delicious enough that I caught myself foodgasm-dialing Yoda to apologize for all those short jokes I had been texting him over the years. The Panko crusted pork cutlets, however, were so mediocre that I couldn't even get Jabba to finish my plate. Well, he ate the plate - he just left the pork behind.
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4 of 5 people found the following review helpful By lisa klare on March 9, 2013
Format: Hardcover Verified Purchase
I have tried two of the recipes in this book and both have been huge hits! The roasted chicken with sweet potatoes and ginger is awesome (although the potatoes burned both times I made it, it still didn't detract from its yummy quotient), and the chicken with Cashews was perfectly spicy and another hit with my family.

I purchased the book after seeing Ming on a TV show where he commented that his son had been born with many food sensitivities. Because I am in the same boat with my kids, I thought I'd give it a try. Many of the recipes will work for people with gluten or dairy sensitivities, but not all. Still, it has already proven to be a good investment.
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4 of 6 people found the following review helpful By FoodieRonNYC on November 16, 2012
Format: Hardcover
I have been a fan on Ming Tsai's for years and have all of his cookbooks. I thought he outdid himself with his last book Simply Ming One-Pot Meals which made cooking weeknight meals simple and clean up a breeze. I was excited when I saw he had a new cookbook on the Today Show and ran out to get it. This is a great collection of recipes that puts Ming's East/West spin on comfort favorites like pork chops, stuffed peppers, roast chicken, and meatloaf. I love the chapter on platters -- I've made several of the recipes when friends come over. And our favorite was the 5-spice tarte tatin (which will be served again on Thanksgiving). The other thing that is great about the book is the extra features of downloadable shopping lists for every recipe using a QR code and 2 free demo videos per chapter of Ming demonstrating the recipe start to finish. I've enjoyed these video so much that I've purchases a few of the others to learn some of Ming's cooking techniques and secrets to good cooking. I highly recommend this book.
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1 of 2 people found the following review helpful By Sarah Weiss on December 16, 2013
Format: Hardcover Verified Purchase
This is one of my favorite cookbooks! The garlic & thyme roast chicken with honey ginger veggies is to die for! Just thinking about the black garlic and mint zucchini stir fry makes me mouth water. The recipes in this book are so well balanced and rich with complementary flavors.
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0 of 1 people found the following review helpful By Amazon Customer on April 26, 2014
Format: Hardcover Verified Purchase
The recipes are all easy to follow and are quick to prepare/make. I'm very impressed with the flavor and receive tons of compliments from dinner guests. I'd recommend this book to anyone.
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0 of 1 people found the following review helpful By Frequent Customer on October 23, 2013
Format: Hardcover Verified Purchase
The recipes contained within this book are fantastic. My family has already enjoyed many of them, and Chef Ming's writing style is enjoyable to read, even in cookbook format. Well done!
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0 of 2 people found the following review helpful By Laura Hazen on April 17, 2013
Format: Hardcover Verified Purchase
I thought that this would focus on traditional Asian food but was pleasantly surprised by the variety of unique, diverse and innovative recipes. I am really enjoying cooking them. My favorite so far - Gingered Pear and Gorgozola Quesdillas (with Procuitto).
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