Ming Tsai is the foremost interpreter of East-West cuisine in America today and in his first cookbook, Ming shares the technique and philosophy behind his exciting cross-cultural fare. Named after his award-winning restaurant, 'Blue Ginger' is also another term for "galangal", a ginger root that is a staple seasoning ingredient of Southeast Asian cooking.
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. The result is food that's inventive yet not trendy, complex in flavour but surprisingly easy to prepare. In chapters devoted to Soups; Dim Sum; 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.
A special chapter is dedicated to Over-the-Top recipes to guide home cooks through an array of showstopping dishes that dazzle with innovative techniques and presentations. Suggestions for appropriate drinks accompany each recipe to complete the dining experience.
Filled with Ming's tips for working with unfamiliar ingredients and preparations and including a foreword by Ken Hom, 'Blue Ginger' is an outstanding introduction to the pleasures of East-West cooking.
