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List Price : $35.00
Price : $7.96 on June 25, 2012
List Price : $35.00
Price : $7.96 on June 25, 2012
| 76 of 81 people found the following review helpful  Not for the novice cook!, By A Customer This review is from: Simply Ming: Easy Techniques for East-Meets-West Meals (Hardcover) I think this cookbook has great potential in the hands of an experienced cook who can read the recipes and make necessary adjustments, but for the novice, following the recipes to the letter, results may be frustrating and disappointing. As an example, the Tea-Rubbed Salmon (using the Five Spice Chile Tea Rub) looks very enticing. The recipe for the rub calls for very large quantities of several spices, and yields six cups. The recipe states that the rub will keep for three weeks in the refrigerator. The salmon recipe calls for only one cup of this rub, and following the recipe exactly, I found that using this amount of rub completely overwhelmed the flavor of the salmon, rather than complementing it. The dish was barely edible. Just a sprinkle might have done the trick nicely! As it was, I was left with five cups of an incredibly intense spice rub, and there is no way on earth I'd want to use it six times in three weeks (before it expired)- this proved to be an enormous waste... Read more 73 of 84 people found the following review helpful  A Fresh New Perspective on Home Cooking, By This review is from: Simply Ming: Easy Techniques for East-Meets-West Meals (Hardcover) Ming Tsai has given us a cookbook with a rare and rewarding twist to presenting an exciting, tasty `East West' cuisine. The skill and inspiration behind the book is unmistakable. The more difficult issue is to what extent the method by which the recipes are presented make sense for your style of cooking.Ming begins each chapter with 32 `master recipes' followed by one or more uses for that master recipe. In this context, `master recipe' does not meat the same as the way the term is used by Julia Child in, for example `The Way to Cook'. In this case, the outcome of a master recipe is a complete dish on which one can make variations. In Ming Tsai's usage, a `master recipe' is the recipe for an ingredient which is not a dish in itself. This is certainly not a new idea as the examples of classic stocks and pastry doughs point out. Ming's contribution is to apply this principle systematically to a wide range of intermediate, storable ingredients for creating about 145 different... Read more 22 of 24 people found the following review helpful A cookbook that makes you look forward to cooking dinner, By debvh (New Jersey) - See all my reviews This review is from: Simply Ming: Easy Techniques for East-Meets-West Meals (Hardcover) If you're a fan of East-West fusion cuisine, you will love this cookbook. Ming Tsai, acclaimed chef and public television cooking show host, has made his sophisticated, highly flavorful style accessible to the home cook by organizing the cookbook around about 30 "master" recipes - flavor bases that are made ahead, stored in the refrigerator or freezer, and then later used in a complete recipe. The flavor bases may involve some prep work (not the least of which is finding the ingredients - you'll need to go to an Asian market) and extended cooking, but once you make one, you can then prepare several seemingly complicated dishes in surprisingly little time.The book is divided into the following sections: flavored oils and sauce; sambals, salsas, chutneys and pastes; dressings, dipping sauces, and marinades; syrups; broths; rubs and coatings; and doughs and desserts. Within each section, masters recipe are presented along with 2 or 3 complete recipes and some additional... Read more |
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