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As the chef and owner of the acclaimed Blue Ginger restaurant in Wellesley, Massachusetts, and an Emmy award-winning television personality, Ming Tsai has become the standard-bearer of East-West cuisine, the innovative blending of Eastern flavors and techniques with Western ingredients and presentations. Now, in Simply Ming, he presents a breakthrough technique for bringing East-West flair to everyday cooking, making it possible to transform a handful of fresh ingredients into a delicious meal in a matter of minutes. The genius of Simply Ming is a versatile array of master recipes-intensely flavored sauces, pestos, salsas, dressings, rubs, and more that eliminate much of the last-minute prep work.
Rick Bayless prepares green chili adobo tacos that include roasted chayote with herbs and goat cheese and shrimp skillet tacos; surf-n-turf moo shu wraps
Pastry chef Johnny Iuzzini creates a frozen dark and stormy souffle; dark and stormy doughnuts with ginger cloud cream.
Mackerel; farm apple kir.
Duck breast with hay-roasted carrots and toasted pistachios; pressure cooked Sichuan duck legs with Yukon gold potato fried rice.
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