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Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes Hardcover – November 16, 2010
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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)
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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 ChicagoNow, 1/2/14)
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Top customer reviews
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. Ming's recipes and pictures actually go together.
I do STRONGLY recommend this cookbook with this one reservation: since it is asian fusion, it does require a few (common) asian spices, sauces, and condiments, so I'm not sure this is a good recipe book for someone who lives in an area that lacks Asian markets or Asian sections in markets. However, if you have access to an asian market, even if going into one is totally foreign to you, his descriptions help tremendously and you'll be able to find what you need.
The book is beautifully put together. The recipes all have full-page photographs of the meal. What I love is that he recommends a wine/beer to go with every dish. You'll be able to achieve the right pairing the first time you make the meal, without having to taste it first. I am no chef, but I do love to cook; I find myself having all of the tools necessary to make the meal, the only issue I have is finding the ingredients. Granted, I live in a suburban area of a boring city, but even if I moved back to a major city, I wouldn't know off the top of my head where to get oxtail. The harder to find ingredients don't make me like this book less, because I feel it rounds out my recipe collection, but I was surprised that the meals in this book contained more hard-to-find ingredients than his show does. That is the only reason for four stars. I will likely look for others of his cook books to try to find more of his recipes that contain ingredients I am familiar with cooking. In addition to the drink pairing tips, Ming provides lengthy descriptions of the meals, so that you can imagine what you are about to make and know how to aim for that end. He gives tips at the bottom of the page about, for example, handling various meats or cutting a certain vegetable.
Examples of some of the recipes are:
- Star anise-ginger "braised" whole chicken
- Red-roast duck legs with sweet potatoes and daikon
- Oxtail and shiitakes with quinoa
- Aromatic short ribs with root vegetables
- Curry beef with potatoes and onions
- Orange-ginger lamb shanks with barley
- Garlic with osso buco with celeriac
- Pork belly with jalapeno-pineapple salsa
- Chicken and tri-bell pepper chow mein
- Kung pao chicken with house rice
- Beef shiitake and broccoli stir-fry
- "French Dip" orange beef
- Green peppercorn beef with asparagus and rotini
- Pork kimchee with noodles
- Gingered pork with leeks
- Scallop and bacon fettuccine
- Clams with pork and jicama
- Black bean scallops and zucchini
- Black pepper sake mussels with granny smith apples
- Mirin clams and leeks
- Sweet and sour mango pork
- Beef and onion "sukiyaki"