| The name of the book comes from Ming Tsai s acclaimed restaurant in Wellesley Massachusetts. This pioneering force in the world of cuisine is also the host of the top-rated Food Network show East Meets West. Crucial to the successful blending of the two divergent schools of cooking is a keen respect for the traditions of each. You won t be all that surprised to find that his culinary roots include study at Le Cordon Bleu and study with a sushi master in Japan. He might use a simple and traditional Asian technique to prepare a sophisticated and opulent Western ingredient as he does with his trademark Foie Gras and More! Shu Mai for instance or Prosciutto & Asian Pear Maki. The flavors are inventive and complex but the techniques are actually quite straightforward and accessible. When you feel like trying something really spectacular simply turn to the chapter on Over-the-Top recipes. If not you ll be quite content with these innovative flavorful recipes that are not as much about fusion as they are about harmony.By Ming Tsai Emmy winner James Beard nominee Esquire s Chef of the Year Recipes for starters poultry rice and noodles meat fish oils dips sides desserts. Beverage recommendations. Tips for working with unfamiliar ingredients 256 Pages hardcover |
