Chef Ming Tsai believes there are four basic
needs in everyday cooking today: taste, healthfulness, simplicity, and
affordability. So in this groundbreaking cookbook, he tackles all four. Broken
down into seven techniques of one-pot cooking-including braising, wokking,
sauteing, high-temperature cooking, roasting, tossing, and soups-SIMPLY MING:
ONE-POT MEALS offers 80 recipes with Ming's well-known East-West approach. Every
recipe minds its fat intakes and allergens (keeping it helpful); every
ingredient can be found online or at your local market, be it supermarket or
green market (keeping it tasty); every dish costs roughly $20 for four servings
(keeping it economical); and, for most of the recipes, you'll only have to use
one vessel in which to cook (keeping it simple).
Toss a Miso-Shallot Grilled Chicken Frisee Salad, braise Pork Belly and
Pineapple, wok up some Black Bean Scallops and Zucchini, flash-fry Turkey
Scallopini with a Warm Mango-Cranberry Vinaigrette, roast a Moroccan Lamb
Shoulder with Couscous, saute some Gingered Beef and Leeks, and stew a
Three-Bean Chili. Yes, you can make Sweet Potato Raviolis in Thai Basil
Brown Butter, Potato-Crusted Halibut with a Shaved Fennel Salad, and Asian
Sloppy Joes all in one pot! Every dish is accompanied with a beverage
suggestion and a full-color photograph to make your preparation even easier
Whether you're aiming to feed a family of four on
a weeknight, entertaining a dinner party on a weekend, or cooking for one or two
for the week ahead, you'll find inspiration in these quick and simple-yet
utterly delicious-one pot meals.
Hardcover, 192 pages. Published by
Kyle Books