《SIMPLY MING》是2003年Random House US出版的圖書，作者是Arthur Boehm。
基本介紹
- 中文名：SIMPLY MING
- 作者：Arthur Boehm
- 出版社：Random House US
- ISBN：9780609610671
內容簡介,作者簡介,
內容簡介
As the chef and owner of the acclaimed Blue Ginger restaurantin Wellesley, Massachusetts, and an Emmy award-winning televisionpersonality, Ming Tsai has become the standard-bearer of East-Westcuisine, the innovative blending of Eastern flavors and techniqueswith Western ingredients and presentations.
Now, in Simply Ming, he presents a breakthrough technique forbringing East-West flair to everyday cooking, making it possible totransform a handful of fresh ingredients into a delicious meal in amatter of minutes. The genius of Simply Ming is a versatile arrayof master recipes—intensely flavored sauces, pestos, salsas,dressings, rubs, and more that eliminate much of the last-minuteprep work. So sophisticated dishes such as Tea-Rubbed Salmon withSteamed Scallion-Lemon Rice, Grilled Miso-Citrus Scallop Lollipops,and Green Peppercorn Beef Tenderloin with Vinegar-Glazed Leeks canbe on the table in less than 30 minutes.
Even casual dishes such as spaghetti, burgers, fried calamari,and chicken wings get a boost of East-West excitement in Ming’screative hands, becoming Asian Pesto Turkey Spaghetti, SalmonBurger with Tomato-Kaffir Lime Salsa, Blue Ginger Crispy Calamari,and Soy-Dijon Chicken Wings. This is food that is simple enough toserve on a weeknight, but special enough to share with guests. Anddesserts get the Simply Ming treatment, too, with tempting ways totransform basic shortbread dough, chocolate ganache, and crèmeanglaise into a range of show-stopping finales.
Filled with color photographs that motivate and inspire, beveragesuggestions to complement each dish, and helpful tips for cookingwith unfamiliar ingredients, Simply Ming makes the excitement andinnovation of East-West cooking easily accessible to all homecooks.
作者簡介
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.
