BLUE GINGER(ISBN=) 英文原版

　　John Mariani has called Ming Tsai “the foremost interpreter of
East-West cuisine in America today,” and the appreciative diners at
Blue Ginger, Ming’s celebrated restaurant in Wellesley,
Massachusetts, and fans of his top-rated Food Network show, East
Meets West with Ming Tsai, agree. Now, in his first cookbook, Ming
shares the technique and philosophy behind his exciting
cross-cultural fare.
　　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. His trademark Foie Gras and Morel Shu Mai, for
example, elevates a traditional yet simple Asian preparation with a
luxuriously sophisticated Western ingredient and transforms a
humble dish into truly elegant fare. Prosciutto and Asian Pear Maki
is a playful reinterpretation of a Japanese favorite, while Classic
Roast Chicken with Sticky Rice Stuffing gives the holiday staple a
savory new spin. The result is food that’s inventive yet not
trendy, complex in flavor but surprisingly easy to prepare.
　　In chapters devoted to Soups; Dim Sum (irresistible starters and
bite-sized party fare); 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: Gingered Beef with Leeks and Asparagus, Hoisin-Marinated
Chicken with Napa Slaw, Asian Gazpacho with Cilantro-Jicama Cream,
and Wok-Flashed Salt and Pepper Shrimp are all quick and
straightforward preparations that provide big flavors in every
bite. And when it’s time to pull out all the stops, a chapter
dedicated to Over-the-Top recipes will guide home cooks through an
array of showstopping dishes that dazzle with innovative techniques
and presentations. Beverage suggestions accompany each recipe to
complete the dining experience.
　　Filled with Ming’s tips for working with unfamiliar ingredients
and preparations, Blue Ginger is an outstanding introduction to the
pleasures of East-West cooking.

　　Ming Tsai is chef/proprietor of Blue Ginger in Wellesley,
Massachusetts, a 1999 James Beard nominee for Best New Restaurant.
He was named Chef of the Year by Esquire in 1998 and was awarded an
Emmy for his work on Food Network’s highly rated cooking show, East
Meets West with Ming Tsai. He has also created a signature series
of ceramic knives, produced by Kyocera. He and his wife, Polly,
live in Massachusetts.
　　Arthur Boehm writes about food for a number of national
publications and is coauthor of The Modern Seafood Cook and Empire
Kosher Chicken Cookbook. He lives in New York City.