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Free PDF Blue Ginger: East Meets West Cooking with Ming Tsai, by Ming Tsai Arthur Boehm
Free PDF Blue Ginger: East Meets West Cooking with Ming Tsai, by Ming Tsai Arthur Boehm
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Blue Ginger: East Meets West Cooking with Ming Tsai, by Ming Tsai Arthur Boehm
Free PDF Blue Ginger: East Meets West Cooking with Ming Tsai, by Ming Tsai Arthur Boehm
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Amazon.com Review
Thanks to his cooking program on the Television Food Network, Ming Tsai has gone from chef to culinary celebrity, taking recipes from his Massachusetts restaurant, Blue Ginger, and using them to introduce cooking with Asian ingredients in a most appealing way. Beyond being attractive, serene, and engagingly articulate, Ming Tsai makes cooking with Asian ingredients look easy. This book, a companion to his television shows, offers the same approach and low-key instructions that viewers have come to love. To fill in the visual details for those who have not viewed the cooking series, the book includes step-by-step black-and-white photos for filling potsticker dumplings, rolling sushi, and preparing sushi rice, as well as glorious color shots of many of the completed dishes. Tsai's specialty is bringing ingredients and techniques of Asia and the West together. It's not surprising to find Tsai using Asian banana leaves, French foie gras, and Southwestern chipotle chile peppers all at once. In fact, it's only natural for the Ohio-raised son of Chinese immigrants, who trained at the classically oriented Cordon Bleu in Paris and has cooked at U.S. restaurants from San Francisco to Santa Fe. His ability to create easily reproduced, globally influenced dishes is exceptional, and results in delights such as Smoky Turkey Shao Mai (dumplings filled with a chipotle-heated filling) and Asian Gazpacho spiked with ginger and Thai basil. Keeping it simple, Tsai offers a quick roll-up of Prosciutto and Asian Pear Maki. Lemon Basmati Rice, flavored with lemon zest and ginger, or couscous blended with a sauté of onion, scallion, and currants--both are side dishes made in minutes that can dress up a store-bought chicken, grilled meat, or Tsai's salmon teriyaki, creatively flavored with orange juice. Blue Ginger offers many ways to spice up family meals and dishes to surprise guests without too much effort. Cooking from this book is an opportunity to take Asian ingredients you may have eaten in restaurants and master using them in your own kitchen. --Dana Jacobi
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From Publishers Weekly
"Successful East-West cooking finds a harmonious way to combine distinct culinary approaches," proclaims Tsai, Emmy Award-winning chef-host of Food Network's East Meets West cooking program and owner of Blue Ginger restaurant in Wellesley, Mass. Tsai and Boehm (Empire Kosher Chicken Cookbook) distinguish their cross-cultural fare with popular fusion cooking. After a brief introduction summarizing Tsai's beginnings in his parents' Chinese-American restaurant in Dayton, Ohio, he turns to the eclectic contents of his pantry. Chapters divide the 125-plus recipes into soups, dim sum, rice and noodles, poultry, meat, seafood, elaborate side dishes and desserts, with mail-order sources. Flavor combinationsAfrom Rock Shrimp Lollipops with Spicy Almond Sauce to Lemongrass Parfait with Pineapple SalsaAdefy tradition. Many recipes require a long list of ingredients (e.g., Crispy Scallops with Carrot-Star Anise Syrup, Pomegranate-Marinated Squab with Thai Quince Chutney), but instructions are clearly written and often include tips for wine and food pairings and advice on ingredient substitutions and techniques. Tsai brings vigor and enthusiasm, along with inspired, intense flavor creations, to his cookbook, which will appeal to fans of his show and all readers with diverse palates. 9-city author tour. (Nov.) Copyright 1999 Reed Business Information, Inc.
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Product details
Hardcover: 288 pages
Publisher: Clarkson Potter; 1 edition (November 9, 1999)
Language: English
ISBN-10: 9780609605301
ISBN-13: 978-0609605301
ASIN: 0609605305
Product Dimensions:
7.7 x 1.1 x 9.4 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
39 customer reviews
Amazon Best Sellers Rank:
#213,032 in Books (See Top 100 in Books)
My second Ming cookbook that I purchased after borrowing it from our local library and checking it out. Wow, what can I say about this cookbook....the best recipe that I have made so far is the Beef and Shiitake Stew with Garlic Mashers. It is AWESOME! It is one of the best stew dishes I have ever eaten! This cookbook is another fantastic one from Ming.
I got this for my hubby (He Who Cooks), since he'd specifically requested a Blue Ginger cookbook after we'd spent an hour drooling over a recent "Simply Ming" episode on TV (and Ming, the rat bugger, doesn't have anything west of the Alleghanies, apparently). I'd seen the more negative reviews here, especially regarding the editing, but after looking at it in a brick-n-mortar store (and then purchased here, since it was cheaper...yay, discounts!), it occurred to me that Ming's editor may be British-trained, which could account for some differences in style.Since I'm not a cook/chef/etc., I can't really judge it comparatively to others in its field (hence, only 4 stars), but my husband definitely liked the Fusion style greatly, even the recipes in the back calling for really expensive ingredients. I look forward to delicious mysteries issuing forth from our kitchen!
Love his show
While I'll admit that I'm a foodtv addict, Ming Tsai is one of my favorites. His show is easy to follow, has a great story behind every recipe, and makes the bridge between the orient and the West so nicely. This easy style and friendly atmosphere is reflected nicely in the book and the recipes are absolutley fun to make and serve. My only reservation is that the illustrations and layout, given the price, could have been better. It isn't a great book to look at.
Cannot wait to cook these up!!!
We wore our first copy to literal shreds. That is the unmistakable mark of a fine and totally trusted cookbook.
got this for the bao recipe.
excellent
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