East Meets West Cooking
This book celebrates Ming Tsai's successful restaurant in Massachusetts, America. Ming's approach to cooking is to retain a healthy respect for the traditions of each cuisine so that diverse elements can be combined in a harmonious way. Included in this selection are some 130 trademark recipes, presenting food that is inventive yet not trendy, complex in flavour but surprisingly easy to prepare.
There are chapters devoted to soups; dim sum; rice and noodles; seafood; birds; meat; sides; oils, dips and seasonings; and desserts. Filled with Ming's tips for working with unfamiliar ingredients and preparations, 'Blue Ginger' is an outstanding sample of how delicious the coming together of East and West can be.
- Publication Date:
- 01 / 09 / 2000
- 230 x 180mm