cover image Blue Ginger: East Meets West Cooking with Ming Tsai

Blue Ginger: East Meets West Cooking with Ming Tsai

Ming Tsai. Clarkson N Potter Publishers, $35 (288pp) ISBN 978-0-609-60530-1

""Successful East-West cooking finds a harmonious way to combine distinct culinary approaches,"" proclaims Tsai, Emmy Award-winning chef-host of Food Network's East Meets West cooking program and owner of Blue Ginger restaurant in Wellesley, Mass. Tsai and Boehm (Empire Kosher Chicken Cookbook) distinguish their cross-cultural fare with popular fusion cooking. After a brief introduction summarizing Tsai's beginnings in his parents' Chinese-American restaurant in Dayton, Ohio, he turns to the eclectic contents of his pantry. Chapters divide the 125-plus recipes into soups, dim sum, rice and noodles, poultry, meat, seafood, elaborate side dishes and desserts, with mail-order sources. Flavor combinations--from Rock Shrimp Lollipops with Spicy Almond Sauce to Lemongrass Parfait with Pineapple Salsa--defy tradition. Many recipes require a long list of ingredients (e.g., Crispy Scallops with Carrot-Star Anise Syrup, Pomegranate-Marinated Squab with Thai Quince Chutney), but instructions are clearly written and often include tips for wine and food pairings and advice on ingredient substitutions and techniques. Tsai brings vigor and enthusiasm, along with inspired, intense flavor creations, to his cookbook, which will appeal to fans of his show and all readers with diverse palates. 9-city author tour. (Nov.)