 | Ming Tsai stops by Google Mountain View to discuss his latest cookbook and to perform a cutting demonstration using Kyocera knives. More information about his book can be found here: goo.gl Ming's recipes are perfect to share with family and friends and follow his unique East-West approach: Honey Crab Wontons, Onion-Burger "Hot Dogs" with Sweet Chile Relish, Olive Oil Poached Salmon with Tomato Tapenade and Three Mushroom and Jicama Chow Mein. And for the first time, Ming not only includes recipes for sweets like his addictive Almond Oatmeal Cookies, but also shares his favorite cocktails! About the Chef: Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at their family-owned restaurant, Mandarin Kitchen. His love of cooking (and eating!) great food was forged in these early years, while also gaining valuable experience in front and back of the house. Ming headed east to attend school at Phillips Academy Andover. From there, Ming continued to Yale University, earning his degree in Mechanical Engineering. During this time, Ming spent his junior summer at Le Cordon Bleu cooking school in Paris. After graduating from Yale, Ming worked in kitchens around the globe. He trained under renowned Pastry Chef Pierre Herme in Paris and in Osaka with Sushi Master Kobayashi. In 1998, Ming opened Blue Ginger in Wellesley, MA and immediately impressed diners from Boston and beyond with the restaurant's innovative East-West cuisine. In its first <b>...</b> | Views: 687   18 ratings |
| Time: 48:17 | More in Howto & Style |
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