Blue Ginger
Blue Ginger : East Meets West Cooking with Ming Tsai MING TSAI, ARTHUR BOEHM
Publisher: Clarkson Potter
ISBN: 0609605305
Edition: Hardcover; 1999-11-09
Summary:
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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