Simply Ming : easy techniques for East-meets-West meals / Ming Tsai and Arthur Boehm ; photographs by Alan Richardson.

ISBN:

9780609610671

Title:

Author:

Tsai, Ming (Ming-Hao), 1964-

Personal Author:

Tsai, Ming (Ming-Hao), 1964-

Edition:

1st ed.

Publication Information:

New York : Clarkson Potter, c2003.

Physical Description:

272 p. : col. ill. ; 27 cm.

General Note:

Includes index.

Contents:

Machine derived contents note: RECIPE INDEX 8 -- INTRODUCTION 10 -- SIMPLE INGREDIENTS 13 -- SIMPLE TECHNIQUES 15 -- -- -- FLAVORED OILS AND SAUCES 17 -- Curry-Ginger Oil 18 -- Asian Pesto 26 -- Black Bean-Garlic Sauce 32 -- Black Pepper-Garlic Sauce 40 -- Hoisin-Lime Sauce 46 -- -- -- SAMBALS, SALSAS, CHUTNEYS, AND PASTES 55 -- Traditional Spicy Sambal 56 -- Roasted Pepper-Lemongrass -- Sambal 64 -- Ginger-Fuji Apple Chutney 72 -- Cucumber Kimchee 82 -- Spicy Mango Salsa 90 -- Tomato-Kaffir Lime Salsa 98 -- Green Curry Paste 106 -- -- -- DRESSINGS, DIPPING SAUCES, AND MARINADES 115 -- Shallot-Soy Vinaigrette 116 -- Five-Herb Vinaigrette 122 -- Sesame Tofu Caesar Dressing 130 -- Thai Lime Dipping Sauce 136 -- -- -- -- -- Miso-Citrus Marinade 144 -- Soy-Dijon Marinade 152 -- -- -- SYRUPS 161 -- Three-Vinegar Syrup 162 -- Soy-Kaffir Lime Syrup 168 -- Carrot-Chipotle Syrup 176 -- -- -- BROTHS 183 -- Master Meat Broth 184 -- Master Chicken Broth 192 -- Master Dashi Broth 200 -- -- -- RUBS AND COATINGS 209 -- Five-Spice Chile Tea Rub 210 -- Spiced Panko Bread Crumbs 218 -- Citrus Herbal Tea Rub 226 -- -- -- DOUGHS AND DESSERTS 235 -- Blue Ginger Cracker Dough 236 -- Butter Shortbread -- Cookie Dough 244 -- Tahitian Creme Anglaise 250 -- Bittersweet Chocolate -- Ganache 256 -- Tropical Fruit Salsa 264 -- -- -- INDEX 270.

Subject Term:

Cooking, Asian.

Added Author:

Boehm, Arthur.

Format:

Books

Electronic Access:

Table of contents http://www.loc.gov/catdir/toc/fy044/2004296330.html
Publisher description http://www.loc.gov/catdir/description/random052/2004296330.html

Publication Date:

2003

Publication Information:

New York : Clarkson Potter, c2003.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5915 TSA	Book	1	Standard shelving location	Searching... Unknown

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Summary

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 Notes

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.

Reviews (2)

Publisher's Weekly Review

Tsai, the irrepressible host of the Food Network's East Meets West and chef of Boston's Blue Ginger restaurant, is doing things differently on this print venture. Rather than embarking on a parade of salads, soups followed by vegetable, proteins and starches, he organizes this book by dominant flavors, like Hoisin-Lime Sauce, Roasted Pepper-Lemongrass Sambal and Soy-Dijon Marinade. Besides making the book easier to use (no more flipping around looking for sub-recipes), the sauce-based structure makes the most daunting part of the cooking easy to prepare ahead of time. Big flavors and easy prep-as in Roasted Miso-Citrus Chicken, Scallion-Crusted Cod with Mango Salsa, and Broiled Stuffed Eggplant with Black Pepper-Garlic Sauce-are essential to the Ming method. This isn't virtuoso cooking or high-concept pan-Asian like Patricia Yeo's. But Tsai (Blue Ginger) is a culinary magpie who creates the oddest juxtapositions with the fewest ingredients: Carrot-Chipotle Syrup, Kimchee "Choucroute" with Seared Dijon Halibut, Tea-rubbed Salmon with Country Mash, Potato Pancakes with Apple-Scallion Cream. Cultural borrowing on this order of magnitude can be intimidating for the home cook, which may be why the chef has concentrated the considerable force of his winning personality on making the recipes accessible. His cuisine may not win converts among the fusion-phobic, but only the hopelessly incurious will fail to find some inspiration here. (Nov.) Forecast: The timing of this title is no accident; Simply Ming will soon be airing on public television. Readers are likely to be charmed. (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Chef/owner of the well-known Blue Ginger restaurant outside of Boston, Ming also hosted what became one of the most popular series on the Food Network, East Meets West, and he is soon to be the star of a new PBS show, also called Simply Ming. In his appealing second cookbook, again with coauthor Boehm, he has adapted the flavors of his restaurant fare for home cooks, with a selection of easily prepared "flavor bases" that can be used for a variety of dishes: Roasted Pepper-Lemongrass Sambal, for example, inspires Grilled Portobello Sandwiches, Braised Chicken with Mushrooms, and Orzo with Sausage. There are quick-and-easy suggestions for other dishes based on each of these flavored oils, salsas, marinades, and the like. Headnotes are helpful and engaging, and most recipes include "Ming's Tips," along with wine suggestions. Recommended for most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Excerpts

HOISIN-ROASTED DUCK WITH SWEET POTATOES Here's my easy version of the famed Peking Duck, a delicious dish that nonetheless takes lifetimes to prepare. This one-pot variation, which features sweet potatoes (wonderful with the duck), is much, much simpler to make, and you still get crispy skin, savory meat, and the hoisin-sauce "accompaniment," not to mention deliciously roasted sweets that have absorbed the tasty duck drippings. Serves 3 to 4 • One 5-to-6 pound duck, rinsed and dried, and visible fat removed • Kosher salt and freshly ground black pepper to taste • 1 1/2 cups Hoisin-Lime Sauce (page 46) • 1/2 cup red wine • 2 large onions, cut into 1/4-inch slices • 4 large sweet potatoes, washed and cut into 6 to 8 wedges each 1. Season the duck inside and out with salt and pepper. In a medium bowl, combine the Hoisin-Lime Sauce and the wine. Rub the duck generously with the mixture inside and out, and marinate in the mixture, refrigerated, for at least 2 hours and up to overnight. 2. Place a roasting pan in the oven and preheat the oven to 375 degrees Farenheit. 3. Combine the onions and potatoes in a large bowl. Season with salt and pepper, and toss. 4. Open the oven and carefully spray the roasting pan with nonstick cooking spray. Place one potato wedge in the pan. The potato should sizzle; if not, remove it and continue to heat the pan. When the pan is very hot, add the potato mixture to the pan and place the duck on top, breast side up. Turn the pan back to front and roast until the duck is brown, 35 to 40 minutes. Tent the duck with foil and continue to roast until the duck is cooked through, or the legs are easily moved, 30 to 35 minutes more. Transfer the duck to a cutting board and let rest for 10 to 15 minutes. 5. Using a flat spatula, loosen the potato mixture from the pan and transfer to the center of a platter. Place the whole duck on the potatoes, breast side up, and carve at table. You may also carve the duck before serving, separating the leg-thighs from the wings, and slicing the breast. ----- MASTER RECIPE: HOISIN-LIME SAUCE If you're like most people, your first encounter with hoisin sauce involved the Chinese dish mu shu pork, in which the sauce serves as a dipper for meat-enclosed pancakes. Used this way (and even in dishes), this bean-paste ingredient is too sweet, I find. That's why I came up with this sprightly lime-flavored version. The acidic kick of the lime bounces off the sauce's sweetness to create a delicious "new" hoisin. I've also added aromatics to the sauce to ensure it's well rounded--and versatile. Makes about 2 cups Lasts 2 weeks, refrigerated • 1/2 cup plus 2 tablespoons grapeseed or canola oil • 2 tablespoons minced garlic • 1 tablespoon peeled and minced fresh ginger • 2 cups hoisin sauce • 1/2 cup fresh lime juice • Kosher salt and freshly ground black pepper to taste 1. Heat a wok or large sauté pan over medium heat. Add the 2 tablespoons of oil and swirl to coat the pan. Add the garlic and ginger and sauté until soft, about 2 minutes. Add the hoisin sauce and stir to prevent burning. Cook, stirring, for 1 minute, then add the lime juice. 2. Transfer the mixture to a blender and blend, drizzling in the 1/2 cup oil. Season with salt and pepper. Cool thoroughly and use or store. Excerpted from Simply Ming: Easy Techniques for East-Meets-West Meals by Ming Tsai, Arthur Boehm All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.