《blue ginger》是Random House US出版社出版的圖書，作者是Ming Tsai。
基本介紹
- 書名：blue ginger
- 作者：Ming Tsai
- 出版社：Random House US出版社
- ISBN：9780609605301
內容簡介,作者簡介,
內容簡介
John Mariani has called Ming Tsai "the foremost interpreter ofEast-West cuisine in America today," and the appreciative diners atBlue Ginger, Ming's celebrated restaurant in Wellesley,Massachusetts, and fans of his top-rated Food Network show, EastMeets West with Ming Tsai, agree. Now, in his first cookbook, Mingshares the technique and philosophy behind his excitingcross-cultural fare.
The key, Ming explains, is retaining a healthy respect for thetraditions of each cuisine so that diverse elements can be combinedin a harmonious way. His trademark Foie Gras and Morel Shu Mai, forexample, elevates a traditional yet simple Asian preparation with aluxuriously sophisticated Western ingredient and transforms ahumble dish into truly elegant fare. Prosciutto and Asian Pear Makiis a playful reinterpretation of a Japanese favorite, while ClassicRoast Chicken with Sticky Rice Stuffing gives the holiday staple asavory new spin. The result is food that's inventive yet nottrendy, complex in flavor but surprisingly easy to prepare.
In chapters devoted to Soups; Dim Sum (irresistible starters andbite-sized party fare); Rice and Noodles; Seafood; Birds; Meat;Sides; Oils, Dips and Seasonings; and Desserts, Ming proves againand again how delicious the coming together of East and West canbe: Gingered Beef with Leeks and Asparagus, Hoisin-MarinatedChicken with Napa Slaw, Asian Gazpacho with Cilantro-Jicama Cream,and Wok-Flashed Salt and Pepper Shrimp are all quick andstraightforward preparations that provide big flavors in everybite. And when it's time to pull out all the stops, a chapterdedicated to Over-the-Top recipes will guide home cooks through anarray of showstopping dishes that dazzle with innovative techniquesand presentations. Beverage suggestions accompany each recipe tocomplete the dining experience.
Filled with Ming's tips for working with unfamiliar ingredientsand preparations, Blue Ginger is an outstanding introduction to thepleasures of East-West cooking.
作者簡介
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.
