Simply Ming

(Hardback)

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Easy Techniques for East-Meets-West Meals acclaimed chefMing Tsai has long been an expert at bringing the flavors of East and West together in delicious ways. Now, he's come up with a way to bring those complex flavors to the weeknight dinner table with an innovative shortcut technique that makes sophisticated Asian fare as easy as 1-2-3. Using a time-honored chefs trick of the trade, Ming shows how a single "mother recipe" can be the flavorful base for 3 entirely different dishes, allowing the home cook to prep once and eat three times with little additional effort. For example, Ming's Hoisin-Lime Sauce can be used to make Grilled Hoisin-Lime BBQ Chicken, Hoisin-Roasted Duck with Sweet Potatoes, or Asian Sloppy Joes, depending on the whim of the chef. More than 2 dozen unique sauces, flavored oils, chutneys, relishes, and vinaigrettes are the starting point for a multitude of easy one-dish wonders, most ready in less than 30 minutes and using just a handful of additional ingredients. The sauces aren't only versatile - they make cooking an incredible East Meets West-style dinner truly easy. After making Cuny-Ginger Oil, one only needs to stir-fry it with chicken, onions, zucchini, and chicken broth to create a flavorful dinner. Fillets of cod with a quick breadcrumb crust, combined with Ming's Spicy Mango Salsa and cilantro, make a sophisticated meal. Most condiments can keep in the fridge for several weeks, so they can be used for a wide variety of dishes. Other tempting recipes include Grilled Portobello Sandwich with Roasted Pepper-Lemongrass Sambal, Grilled Asian Pesto Shrimp and Radicchio, and Marinated Tomato Salad with Sesame-Crusted Goat Cheese. With color photographs, cooking tips, and plenty of quick ideas, SIMPLY MING is a groundbreaking approach to cooking Ming's exceptional food.

Author Bio

MING TSAI was named Best Chef of the Northeast by the James Beard Foundation in 2002. He has been a mainstay on the Food Network as the host of East Meets West, for which he won an Emmy, and with WBGH he is producing and hosting a new series, Simply Ming, on public television. He is the author of Blue Ginger (with Arthur Boehm) and has created food products and cookware under both the Ming East-West and Blue Ginger labels. He and his wife live in Massachusetts with their two sons. For more information, visit his website at www.ming.com. ARTHUR BOEHM writes about food for a number of national publications and is co-author of the Modern Seafood Cook, The Empire Kosher Cookbook, and Blue Ginger- East Meets West Cooking with Ming Tsai. He lives in New York City.