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 — 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 greenmarket (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 Frisée 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, sauté 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.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite