John Mariani has called Ming Tsai "the foremost interpreter of East-West cuisine in America today," and the appreciative diners at Blue Ginger, Ming's celebrated restaurant in Wellesley, Massachusetts, and fans of his top-rated Food Network show, East Meets West with Ming Tsai, agree. Now, in his first cookbook, Ming shares the technique and philosophy behind his exciting cross-cultural fare. The key, Ming explains, is retaining a healthy respect for the traditions of each cuisine so that diverse elements can be combined in a harmonious way. His trademark Foie Gras and Morel Shu Mai, for example, elevates a traditional yet simple Asian preparation with a luxuriously sophisticated Western ingredient and transforms a humble dish into truly elegant fare. Prosciutto and Asian Pear Maki is a playful reinterpretation of a Japanese favorite, while Classic Roast Chicken with Sticky Rice Stuffing gives the holiday staple a savory new spin. The result is food that's inventive yet not trendy, complex in flavor but surprisingly easy to prepare. In chapters devoted to Soups; Dim Sum (irresistible starters and bite-sized party fare); Rice and Noodles; Seafood; Birds; Meat; Sides; Oils, Dips and Seasonings; and Desserts, Ming proves again and again how delicious the coming together of East and West can be: Gingered Beef with Leeks and Asparagus, Hoisin-Marinated Chicken with Napa Slaw, Asian Gazpacho with Cilantro-Jicama Cream, and Wok-Flashed Salt and Pepper Shrimp are all quick and straightforward preparations that provide big flavors in every bite. And when it's time to pull out all the stops, a chapter dedicated to Over-the-Top recipes will guide home cooks through an array of showstopping dishes that dazzle with innovative techniques and presentations. Beverage suggestions accompany each recipe to complete the dining experience. Filled with Ming's tips for working with unfamiliar ingredients and preparations, Blue Ginger is an outstanding introduction to the pleasures of East-West cooking.

Blue Ginger: East Meets West Cooking with Ming Tsai: A Cookbook

Cookbooks, Food & Wine

Tsai, Ming

Boehm, Arthur

Regional & International

Clarkson/Potter

Asian cooks are masters at retaining the goodness of their raw materials, creating surprising and often spicy taste sensations that stimulate the palate. The selection of recipes found in The Asian Kitchen come from master chefs across Asia, and can be prepared by anyone with a minimum of effort. A unique offering of cuisine from around Asia, including tangy Thai salads, wholesome Vietnamese soups, aromatic Indian curries, hearty Chinese noodles and delicate Japanese sushi, The Asian Kitchen is a great introduction to Asian cooking.

The Asian Kitchen

Tettoni, Luca Invernizzi

Ling, Kong Foong

Liew, Cheong

Cooking Methods

Periplus Editions(HK) Ltd.

This delicious collection of recipes is the answer to that harassed everyday question: 'What's for dinner?' Simple Asian Kitchen is filled with QR codes which link each recipe to a video of Ming teaching you how to prepare the dish. Packed full of no-fuss, delicious recipes with an ingenious East-West twist that can be made in 30 minutes or less with easy-to source ingredients, this book delivers every time - Grilled Miso-Glazed Salmon with Lime-Cucumber Orzo; Garlic Chicken Satays with Basil Purée; Honey Crab Wontons. Ming Tsai's approach is simple. His appetite for food and life is infectious and he shares all his know-how in every recipe, both within the pages of this book and in the accompanying videos. Simply scan the QR code and it will lead you straight to a how-to vodcast of Ming cooking the recipe from start to finish, as well as a shopping list that can be downloaded straight to a mobile device.

Simply Ming in Your Kitchen: 80 Recipes to Watch, Learn, Cook & Enjoy

Kyle Books

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Books by Tsai, Ming