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Blue Ginger: East Meets West Cooking With Ming Tsai by Ming Tsai and Arthur Boehm

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Notes about this book

  • hpadvantag on February 23, 2010

    Though the recipes are tantalizing, they are never as good as the restaurant it seems. I have to be in the mood for these dishes, but I keep going back and trying one at a time. SOme are very complicated - which is fine by me, but not for the timid chef.

Notes about Recipes in this book

  • Miso broth with tatsoi-enoki salad

    • lorloff on January 08, 2017

      Made the dressing for this and added it to blanched tatsoi. It was very good. Needed to add 50% more vinegar and soy to have enough dressing. The dressing would also be great on blanched spinach.

  • Shrimp and haricots verts chow fun

    • mirage on August 03, 2010

      Tasty!

  • Hoisin pork tenderloin sandwiches

    • mirage on May 30, 2016

      Good sandwiches, on whole, but we really didn't like the slaw. The sandwich does need slaw. Agreed that there is plenty of marinade for more pork.

    • Bloominanglophile on August 27, 2015

      These were fabulous--my family loved them. I don't think I have ever seen pork tenderloins for sale that are only 8 oz., so I bought two 1 lb. pork tenderloins, resulting in about 6- 7 servings. If you buy larger tenderloins like I did, there is no need to increase the marinade--it makes plenty. Three hours in the marinade gave the meat a really nice flavor. These took about 25 minutes to cook in the oven. I used some of the pan juices and mixed it with mayo to spread on the buns to prevent them from getting too soggy from the slaw.

  • Aromatic braised short ribs

    • Vanessa on December 11, 2011

      I'm a novice with short ribs, so perhaps you need to discount this note. I thought this was very good, with elements of red-cooking and elements of good old European "stew" going on together in the same pot. I didn't have fennel bulb (used fennel seeds instead) and added a turnip because I had some lovely ones. I just got some new star anise last month and was glad to have another place to use it! I really liked the technique of cooking it all up, then taking out the meat and using the immersion blender on the liquid/veg stew to create a more homogenized sauce.

  • Spicy fish balls

    • HunyBadger on December 06, 2011

      Sablefish (black cod) from Alaska and British Columbia, and Pacific halibut are Chilean sea bass alternatives

  • Napa slaw

    • Bloominanglophile on August 27, 2015

      A bit of a mixed review--I made this slaw as it was part of the Hoisin Pork Tenderloin Sandwiches (p. 146). It is just fine in the sandwich, but I wouldn't really like it by itself--too much fish sauce (1/2 cup!!!). The slaw also wilts quickly, so only make the amount you need and toss with the dressing close to serving time.

    • mirage on May 30, 2016

      I agree with Bloominganglophile - okay with the sandwich (which was pretty good - would have been great with a different slaw!!), but I really didn't like it by itself. Too much fish sauce is right - and I love fish sauce!!

  • Lemongrass ice cream

    • RufusL on November 01, 2013

      I made this with toasted coriander seed and no lemongrass. Served it with chocolate cake and fudge sauce.

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Reviews about this book

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  • ISBN 10 0609605305
  • ISBN 13 9780609605301
  • Linked ISBNs
  • Published Jan 01 2000
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Crown Publications

Publishers Text

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.



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