Ming's Master Recipes (based on the Public Television series SIMPLY MING)

The book looked brand new and came in no time. I couldn't have asked for more.

I have watched Chef Ming on TV and even tried several of recipes from the Food channel, PBS and on the websites. I really his fusion East- West philosophy, using different items to produce a fusion of flavors, recipes and foods. Well I finally was able to go to his restaurant Blue Ginger. The ambience was nice , the food was excellent and different in many ways. I bought this book (signed by him previously!) so I could try more recipes. The format is like many Asian restaurants that use the same sauces, marinades or etc for either fish, chicken, beef, pork, seafood. Ming has a 80 dishes using 20 of his Master recipes and they are detailed within the book. I have already tried several of the recipes and really enjoyed them. They were not all that difficult to master and work with and don't use many hard to find items (if you can't find some you can subsitute) . Also the layout of the book, photos of the recipes and him and other chefs are nicely done.I love the little side notes that indicate what he likes about the dish. There is also information of the kind of wines to try with that particular dish.The table of content is amply done. The only thing about the recipe index is it is divided into 15 recipe areas (appetizers etc) but I wished there was a full index. The price was very reasonable. If you like fusion, like the master recipe concept that works with different items then this is a great book. If you prefer each recipe as a secluded dish then you might not like this book . But I am glad I bought this one and will try many of them. That is my quest!