Order from a Major Online Bookstore
Ultimate Book Price Comparison Engine
Save Your Time And Money
| AnyBook4Less.com | Order from a Major Online Bookstore |
|
| Home | Store List | FAQ | Contact Us | | ||
| Ultimate Book Price Comparison Engine Save Your Time And Money |
||
 |
Title: Simply Ming : Easy Techniques for East-Meets-West Meals by Ming Tsai, Arthur Boehm ISBN: 0-609-61067-8 Publisher: Clarkson Potter Pub. Date: 28 October, 2003 Format: Hardcover Volumes: 1 List Price(USD): $32.50 |
Average Customer Rating: 3.88 (8 reviews)
Rating: 3
Summary: Not for the novice cook!
Comment: I think this cookbook has great potential in the hands of an experienced cook who can read the recipes and make necessary adjustments, but for the novice, following the recipes to the letter, results may be frustrating and disappointing. As an example, the Tea-Rubbed Salmon (using the Five Spice Chile Tea Rub) looks very enticing. The recipe for the rub calls for very large quantities of several spices, and yields six cups. The recipe states that the rub will keep for three weeks in the refrigerator. The salmon recipe calls for only one cup of this rub, and following the recipe exactly, I found that using this amount of rub completely overwhelmed the flavor of the salmon, rather than complementing it. The dish was barely edible. Just a sprinkle might have done the trick nicely! As it was, I was left with five cups of an incredibly intense spice rub, and there is no way on earth I'd want to use it six times in three weeks (before it expired)- this proved to be an enormous waste. I feel that the same lesson may be applied to other master recipes; they yield very large quantities of very intense flavor bases, and one might not want to use the same flavor base multiple times in the span of just a few weeks. I'd strongly recommend preparing a fraction (say, one-sixth) of a master recipe to make sure you -really- like it before investing in a full batch. I made up an eighth of a batch of the Thai Lime Dipping Sauce to use in the Thai Lime Chicken Salad, and this worked extremely well. The master recipe for the dipping sauce makes 5 cups, and the chicken salad recipe calls for only 1/2 cup... the dipping sauce keeps for only a week, so unless you'd like to eat this salad 10 times in a week, waste is inevitable. I don't think Ming scaled these recipes down enough to be useful for the home cook.
Rating: 3
Summary: Fresh and Interesting Ideas if you have lots of time
Comment: I was so excited when I got this cookbook, but I had no idea what was in store for me....I think the average recipe takes about 3 hours to prepare. Many of the the recipes call for two master recipes which take an average of an hour. I tried to make the the Meat Broth master recipe...it took 2 days. Try to find 10 pounds of veal bones in one day....It took the store 3 days to save enough for me. The cooking techniques are not that difficult but most of the time will be gathering all the ingredients. I don't recommend this cookbook for anyone that does not live in a metropolitan area because you will not be able to find certain things and he doens't really suggest substitutions.
Rating: 1
Summary: Insufficient details to produce these recipes
Comment: I received this book for Christmas and was very excited. But the recipes just weren't as good as I was expecting. The stir-fried ginger chicken was bland and the tropical fruit parfait was way too tart. Sometimes there just aren't enough details and nuances offered to the home cook who wants to try this type of recipe. The kicker came when I tried the lamb stew with five-spice tea rub. I followed the recipe to the letter and ended up with a stew so spicy-hot that it was unfit for human consumption (and I normally enjoy spicy food). It seems you need to use only a light dusting of the rub on the meat, but a cookbook this pricey should specify those kinds of things. After spending a ton of money on the ingredients for the stew (expensive meat, wine, huge quantities of pricey spices), I was furious when the end result was so disappointing. I was just relieved that I was not preparing this dish for company.
I'd give this cookbook zero stars if I could, and if it were a car I'd have it recalled. I cook a lot and I need recipes that I can count on to be reliable. These recipes are way too spotty.
 |
Title: Blue Ginger : East Meets West Cooking with Ming Tsai by Arthur Boehm, Ming Tsai ISBN: 0609605305 Publisher: Clarkson Potter Pub. Date: 09 November, 1999 List Price(USD): $32.50 |
 |
Title: Bistro Cooking at Home by Gordon Hamersley, Joanne McAllister Smart ISBN: 0767912764 Publisher: Broadway Pub. Date: 14 October, 2003 List Price(USD): $35.00 |
 |
Title: Tom Valenti's Soups, Stews, and One-Pot Meals : 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca by Tom Valenti, Andrew Friedman ISBN: 0743243757 Publisher: Scribner Pub. Date: 21 October, 2003 List Price(USD): $30.00 |
 |
Title: The Slow Mediterranean Kitchen : Recipes for the Passionate Cook by Paula Wolfert ISBN: 0471262889 Publisher: John Wiley & Sons Pub. Date: 19 September, 2003 List Price(USD): $34.95 |
 |
Title: The Balthazar Cookbook by KEITH MCNALLY, RIAD NASR, LEE HANSON ISBN: 1400046351 Publisher: Clarkson Potter Pub. Date: 28 October, 2003 List Price(USD): $37.50 |
Thank you for visiting www.AnyBook4Less.com and enjoy your savings!
Copyright� 2001-2021 Send your comments
