Sneak Peak: Ming Tsai
Today, Emmy-winner Ming Tsai visits Cooking Live. It's East Meets West meets Sara! Lemongrass Crab Fennel Salad; Master Barbecue Sauce with Grilled Shrimp; Crispy Chocolate Banana Split Eggs "Benedict" with Quail Eggs and Spiced Biscuits with .. [... more]
Food Network |
Blue Ginger: East Meets West Cooking with Ming Tsai
 Amazon.com Review: Thanks to his cooking program on the Television Food Network, Ming Tsai has gone from chef to culinary celebrity, taking recipes from his Massachusetts restaurant, Blue Ginger, and using them to introduce cooking with Asian ingredients [... more]
$35.00
Amazon.com |
Ming Tsai Traditional Sushi Board
A built-in dish lets you serve soy or other dipping sauces right on the board. Features simple, elegant lines and durability shared by all of Mings eco-friendly bamboo pieces. Hand wash. 7" x 13" x 3/4". Click here to watch videos of Ming [... more]
$14.95
Sur La Table |
Blue Ginger by Ming Tsai and Arthur Boehm - Autographed
An outstanding introduction to East-West cooking. Insightful, clear recipes help the home cook master inventive, complex crosscultural fare thats surprisingly easy to prepare. Hardcover; 276 pages. Autographed refers to a signed bookplate. Catalog and [... more]
$24.96 - $32.50
Sur La Table |
Blue Ginger; East-Meets-West Cooking with Ming Tsai
The Food Network's hottest new star, and Esquire's 1998 Chef of the Year, offers a fantastic collection of innovative recipes that blends Eastern and Western ingredients and techniques. 32 full-color photos. [... more]
$23.33 (Save 33%)
Buy.com |
Blue Ginger: East Meets West Cooking with Ming Tsai
The Food Network's hottest new star, and Esquire's 1998 Chef of the Year, offers a fantastic collection of innovative recipes that blends Eastern and Western ingredients and techniques. 32 full-color photos.John Mariani has called Ming Tsai the foremost [... more]
$12.50
A1 Books |
Blue Ginger
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 [... more]
Random House |
Arthur Boehm
ARTHUR BOEHM writes about food for a number of national publications and is coauthor of The Modern Seafood Cook John Mariani has called Ming Tsai "the foremost interpreter of East-West cuisine in America today," and the appreciative diners at .. [... more]
Random House |
Ming Tsai
Ming Tsai started cooking at his family's Chinese restaurant as a teenager in Dayton, Ohio. A mechanical engineering degree from Yale proved to be merely a brief detour in a career that would lead him to Paris, where he studied at Cordon Bleu and ... [... more]
Fine Living |
Ming Tsai Video Collection
Ming Tsai Video Collection [... more]
$15.31 (Save 39%)
Buy.com |
Copyright 1998, Ming Tsai. All rights reserved.
Seared Scallops with Sweet Potato "Risotto" and Chanterelles Truffle-Haricot Verts Salad In a 2-quart casserole, first saute shallots in butter and season. Add sweet potatoes and saute. Slowly add hot chicken stock, one ladle at a time. Only [... more]
Fine Living |
Robalo Shrimp
Follow along as Chef Ming Tsai travels to the port town of Vera Cruz in Southeastern Mexico to catch some of the freshest fish and shrimp south of the border. He heads out early in the morning with two local fishermen and they catch shrimp and ... [... more]
Fine Living |
