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Simply Ming: Easy Techniques for East-Meets-West Meals Hardcover – October 28, 2003
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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
Copyright 2003 Reed Business Information, Inc.
Top Customer Reviews
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 ›
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 ›
Most Recent Customer Reviews
Love it! Have it for myself, bought 2 more as gifts! Great ideas to make a fabulous sauce and then have multiple recipes that use it!Published 9 days ago by Anna S. Oeding
This cookbook is one of my favorites! I don't make many of the recipes, but the ones that I do are worth the price of the book.Published 1 month ago by G Clifford
Ming's cookbook is one of the best West meets West cookbooks ever! The recipes are amazing. I have already prepared five or six of the recipes and they are all excellent. Read morePublished 6 months ago by Elaine Orgill
Having the Chinese influence, Simply Ming's recipes do lend to that format and presentation; however he is really good with seafood in my opinion. Read morePublished 10 months ago by Deblyn
nice cookbook lots good recipes saw him on channel 11 and i liked him thx debPublished 13 months ago by Amazon Customer
Too hard to convert from restaurant amounts and ingredients, but I liked Ming Tsai personality & presentation/delivery. Read morePublished 14 months ago by Pat Smith