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Furniture & Decor | Home » » Simply Ming: Easy Techniques for East-Meets-West Meals | | | | | | | Description: | | As the chef and owner of the acclaimed Blue Ginger restaurant in Wellesley, Massachusetts, and an Emmy award-winning television personality, Ming Tsai has become the standard-bearer of East-West cuisine, the innovative blending of Eastern flavors and techniques with Western ingredients and presentations.
Now, in Simply Ming, he presents a breakthrough technique for bringing East-West flair to everyday cooking, making it possible to transform a handful of fresh ingredients into a delicious meal in a matter of minutes. The genius of Simply Ming is a versatile array of master recipes—intensely flavored sauces, pestos, salsas, dressings, rubs, and more that eliminate much of the last-minute prep work. So sophisticated dishes such as Tea-Rubbed Salmon with Steamed Scallion-Lemon Rice, Grilled Miso-Citrus Scallop Lollipops, and Green Peppercorn Beef Tenderloin with Vinegar-Glazed Leeks can be on the table in less than 30 minutes.
Even casual dishes such as spaghetti, burgers, fried calamari, and chicken wings get a boost of East-West excitement in Ming’s creative hands, becoming Asian Pesto Turkey Spaghetti, Salmon Burger with Tomato-Kaffir Lime Salsa, Blue Ginger Crispy Calamari, and Soy-Dijon Chicken Wings. This is food that is simple enough to serve on a weeknight, but special enough to share with guests. And desserts get the Simply Ming treatment, too, with tempting ways to transform basic shortbread dough, chocolate ganache, and crème anglaise into a range of show-stopping finales.
Filled with color photographs that motivate and inspire, beverage suggestions to complement each dish, and helpful tips for cooking with unfamiliar ingredients, Simply Ming makes the excitement and innovation of East-West cooking easily accessible to all home cooks. | | | Product Details: | | | Author:
| Ming Tsai | | Hardcover:
| 272 pages | | Publisher:
| Clarkson Potter | | Publication Date:
| October 28, 2003 | | Language:
| English | | ISBN:
| 0609610678 | | Package Length:
| 10.2 inches | | Package Width:
| 7.7 inches | | Package Height:
| 0.9 inches | | Package Weight:
| 2.4 pounds | | Average Customer Rating:
|  based on 21 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
Write an online review and share your thoughts with other customers.
 Great picturesFeb 06, 2010
He is a wonderful cook. Several of ingredients are not readily available in my area. I didn't want to hassle to
order on line.
 Tasty recipes and pretty easyDec 30, 2009
I think it's a fine cookbook. The crab cakes are so flavorful; some of the best I've ever had.
 simply greatSep 20, 2009
My husband and I both love Asian food but some of it can be very hard for Americans to make. Had gotten Ming's book at the library and loved it so much had to buy it. Ming has a recipe for a "base" which is then incorporated into another recipe. I pick a few to make, cutting the recipe in half since we are only 2- then over the shelf life period make his different recipes. Would reccomend this book to anyone looking for new flavor in their mealsSimply Ming: Easy Techniques for East-Meets-West Meals
2 of 2 found the following review helpful:
I LOVE YOU MING TSAIMar 20, 2008
I am totally smitten by this man. I often joke to my family and friends saying, "Ming Tsai is my husband, he just doesn't know yet!"
Ming Tsai totally knows what he's talking about. I love how he makes his large vats of dips and sauces---calling them "the master" sauce and applies them to different dishes.
My favorite masters are his curry oil, black bean sauce, green curry, and sambal. I have not been disappointed with any of his dishes, they all come out perfect and tasty.
I love how his book is easy to follow with tips and colorful pictures.
BUY IT! IT'S A GREAT INVESTMENT!
2 of 2 found the following review helpful:
Practical Fun Cooking ResourceAug 30, 2007
I bought this cookbook as a present for my fiance, and I was very happy with the style and clarity. I also approve of the "prepare it in advance" method which underlies this volume. Each section highlights a range of sauces, condiments, spices and rubs which can be used on the menu items demonstrated, or to spice up your own personal cooking. Because you can prepare so many different dishes with one or two pre-prepared sauces, this book is great for singles or small families who don't like to slave over the stove every night.
The final star missing is because, as much as the book is good, he harps on seafood (particularly scallops) which is limiting, and he is uneven in his suggestions of substituting for rare or expensive menu items. With a little creativity, I'm sure we can figure it out, but he does list substitutions for some - just not many of his recipes.
Overall, quite good, and much more accessible and direct than the earlier "Blue Ginger" cookbook, which I did NOT buy, as it was incomprehensible and the directions were badly flawed.
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