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Whether it is their promise of “Tajness” or their exquisite restaurants, they have never failed to always put forward the best.
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I'm looking forward to going to Blue Ginger in a few months, and will continue to make the recipes praised above, and try his ginger-poached chicken, but this is not a book I would keep on my shelf.Located in the heart of the city, the Taj Mahal hotel and its heritage have always been cherished by guests. That said, they are pretty good recipes - the shrimp "bouillabaisse" is excellent, and the crisp tofu with miso butter is a brilliant idea.īut the (gorgeous) photographs are utterly unrealistic - no Israeli couscous I have ever made looked remotely like the image here - and the "affordable" of the title is just risible. Ming cheats by reusing a pot, not counting prep work, etc., etc. I'm looking forward to going to Blue Ginger in a few months, and will continue to These are not one-pot recipes. But the (gorgeous) photographs are utterly unrealistic - no Israeli couscous I have ever made looked remotely like the image here - and the "affordable" of the title is just risible. That said, they are pretty good recipes - the shrimp "bouillabaisse" is excellent, and the crisp tofu with miso butter is a brilliant idea. Pictures of and the recipe for the scampi. Having sampled 3 other dishes that Ming made at his Honolulu Macy's visit (Black Pepper Sake Mussels with Granny Smith Appples, Cranberry Hoisin Chicken and Rice and his Mom's Famous Vinegared Shrimp-everything so far from this cookbook has been very tasty and there seems to be less steps and hassle to them than some of his earlier recipes/cookbooks. Having sampled 3 other dishes that Ming made at his Honolulu Macy's visit (Black Pepper Sake Mussels with Granny Smith Appples, Cranberry Hoisin Chicken and Rice and his Mom's Famous Vinegared Shrimp-everything so far from this cookbook has been very tasty and there seems to be less steps and hassle I finally got around to cooking from Ming's latest book and made the Lemongrass Shrimp Scampi with Pappardelle last night which was lemony and delicious-a different take on the classic scampi dish. I finally got around to cooking from Ming's latest book and made the Lemongrass Shrimp Scampi with Pappardelle last night which was lemony and delicious-a different take on the classic scampi dish. Whether you're aiming to feed a family of four on a weeknight, entertaining a dinner party on a weekend, or cooking for one or two for the week ahead, you'll find inspiration in these quick and simple yet utterly delicious-one-pot meals. Yes, you can make Sweet Potato Raviolis in Thai Basil Brown Butter, Potato-Crusted Halibut with a Shaved Fennel Salad, and Asian Sloppy Joes all in one pot! Every dish is accompanied with a beverage suggestion and a full-color photograph to make your preparation even easier. Toss a Miso-Shallot Grilled Chicken Frisee Salad, braise Pork Belly and Pineapple, wok up some Black Bean Scallops and Zucchini, flash-fry Turkey Scallopini with a warm Mango-Cranberry Vinaigrette, roast a Moroccan Lamb Shoulder with Couscous, saute some Gingered Beef and Leeks, and stew a Three-Bean Chili. Every recipe minds its fat intakes and allergens (keeping it healthful) every dish costs roughly $20 for four servings (keeping it economical) and, for most of the recipes, you'll only have to use one vessel in which to cook (keeping it simple). Broken down into seven techniques of one-pot cooking-including braising, wokking, sauteing, high-temperature cooking, roasting, tossing, and soups-SIMPLY MING ONE-POT MEALS offers 80 recipes with Ming's well-known East-West approach. So, in this groundbreaking cookbook, his first in five years, he tackles all four. Broken down into seven techniques of one-pot cooking-including braising, wokking, sauteing, high-temperature cooking, roasting, tossing, and soups-SIMPLY MING Chef Ming Tsai believes there are four basic needs in everyday cooking today: taste, healthfulness, simplicity, and affordability. Chef Ming Tsai believes there are four basic needs in everyday cooking today: taste, healthfulness, simplicity, and affordability.