⭐ 3/5
13 years ago
I’ve always been a fan of Ming Tsai so was happy to cook from this book. I was especially intrigued by the idea of making a "master†recipe that is then used in subsequent recipes.
I discovered, however, that simple though the recipes seemed, the book is intended for an experienced cook: there wasn’t a single recipe I tried where I didn’t have to rely on my own cooking experience to fill in the gaps of missing information or make adjustments to make it work. I’ve determined that the author is a great communicator on TV, but many of the helpful tips and information from his shows didn’t make it into the book.
He’s also very much a restaurateur, which shows in some of the portion sizes and in the failure to scale down the master recipes so that they’re practical for the home cook. All of which is a real shame because when the recipes worked, the flavours were wonderful.
I think that some talented and personable chefs are just that; it doesn’t mean they have the skills to write a c... Read more
I discovered, however, that simple though the recipes seemed, the book is intended for an experienced cook: there wasn’t a single recipe I tried where I didn’t have to rely on my own cooking experience to fill in the gaps of missing information or make adjustments to make it work. I’ve determined that the author is a great communicator on TV, but many of the helpful tips and information from his shows didn’t make it into the book.
He’s also very much a restaurateur, which shows in some of the portion sizes and in the failure to scale down the master recipes so that they’re practical for the home cook. All of which is a real shame because when the recipes worked, the flavours were wonderful.
I think that some talented and personable chefs are just that; it doesn’t mean they have the skills to write a c... Read more