Simply Ming by Ming Tsai and Arthur Boehm (Potter; $32.50) promises "easy techniques for East-meets-West meals."
Ming is the popular food-television personality and chef-owner of Blue Ginger restaurant, in Wellesley, Mass. He and New York-based food writer Boehm have put together a collection of recipes and guidelines for cooking up lively meals that blend East-West influences and flavors.
The Associated Press
One of the favorite ways restaurants create low-carb dishes is to turn something such as a sandwich into a salad. Ta-da: Low carb!
Except some things were never meant to be a salad. A Reuben, for instance, in which rye bread holds hot corned beef, melted Swiss, Russian dressing and lots of sauerkraut. How does any of that work on a salad? It doesn't, despite Izzy's Deli attempt.
The Reuben salad ($5.50) tops iceberg lettuce and cabbage with sliced cold corned beef, grated Swiss cheese, diced pickles rye croutons (if you're going to eat those, just get the sandwich!) and Russian dressing. The menu says sauerkraut, too, but I didn't notice any when I had this creation for lunch. I can't imagine it would have improved it.
It's better to take Izzy's up on the suggestion to order any salad, without bread, served with a side of vegetables. If you're on a low-carb regimen that allows lots of meat, a breadless corned beef and plenty of pickles should be one of your compensations.
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