Simply Ming in Your Kitchen: 80 Recipes to Watch, Learn, Cook & Enjoy (Hardcover)
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Award-winning chef Ming Tsai's new collection of over 80 delicious yet simple dishes comes with an exciting twist: Thanks to a unique QR code with each recipe, you can have Ming in your kitchen with you as you cook. Simply scan the accompanying QR code with your smart device and watch a video of Ming demonstrating the techniques and methods you ll need to create each dish the first two videos in each chapter are free. Then print or download the shopping list right to your phone. Ming's recipes are perfect to share with family and friends and follow his unique East-West approach: Honey Crab Wontons, Onion-Burger Hot Dogs with Sweet Chile Relish, Olive-Oil Poached Salmon with Tomato Tapenade, Teriyaki Hanger Steak with Garlic Yukon Mashers, Japanese Chicken Curry, and Three Mushroom and Jicama Chow Mein. And for the first time, Ming not only includes recipes for sweets like his addictive Almond Oatmeal Cookies and Lemongrass Panna Cotta, but also shares his favorite cocktails, like a Sake Cucumber Martini or a Passion Fruit Mai Tai. Chapters include Platters, Salads and Soups, Seafood, Meat, Poultry, Vegetables, Noodles and Rice, Sweets and Cocktails. With a beautiful photograph and drink pairing for each recipe, as well as Ming's Tips, cooking for family, friends, and yourself has never been easier or more delicious.
About the Author
Tsai is chef/proprietor of Blue Ginger in Wellesley, MA, a 1999 James Beard nominee for Best New Restaurant. He was named Chef of the Year by Esquire in 1998 and was awarded an Emmy for his work on Food Network's cooking show "East Meets West with Ming Tsai".
Ming Tsai is chef/proprietor of Blue Ginger in Wellesley, Massachusetts, a 1999 James Beard nominee for Best New Restaurant. He was named Chef of the Year by Esquire in 1998 and was awarded an Emmy for his work on Food Network's highly rated cooking show, East Meets West with Ming Tsai. He has also created a signature series of ceramic knives, produced by Kyocera. He and his wife, Polly, live in Massachusetts.
Arthur Boehm writes about food for a number of national publications and is coauthor of The Modern Seafood Cook and Empire Kosher Chicken Cookbook. He lives in New York City.