Blue Ginger - east meets west cooking (Ming Tsai and Arthur Boehm)

Product Info

In this, his first cookbook, Ming shared the technique and philosophy behind his cross-cultural fare. Per the cover notes: “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. 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.  Ming proves, again and again, how delicious the coming together of East and West can be. 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.” This is a 1999 that seems to be a first edition, hardback with dust jacket. Minor damage to jacket, otherwise in very good condition. (previously owned)