People love to watch what they eat.

In her book “Watching What We Eat: The Evolution of Television Cooking Shows” Kathleen Collins writes: “Cooking shows have taught us, changed us and changed with us… And while many viewers may not have the time to execute the lessons nor the money to afford the high-end ingredients or appliances used by cooking show hosts, these shows prevail because everyone eats, knows something about food, and can relate to the endeavor.”

Few know the power of connecting an audience to food through video better than Dayton native Ming Tsai. The James Beard Award-winning chef, author and restaurateur is currently celebrating his 10th season on his PBS show “Simply Ming.” He is also touring the country in support of his fifth book — “Simply Ming in Your Kitchen: 80 Recipes to Watch, Learn, Cook and Enjoy.”

Tsai’s latest book plays to a hungry audience that wants to get the recipe in print and see the dish being made at their convenience. Each of the recipes in the book comes with a unique QR code that readers can scan to see a video of Tsai demonstrating cooking methods used to create the dish. The first two videos in each chapter can be viewed for free while other videos can be downloaded for 99 cents each. All of the shopping lists can be downloaded directly to any smart phone.

It’s a cutting-edge cookbook that Tsai says is the first of it’s kind and one that follows where technology is going.

“If a picture is worth a thousand words then video is worth a million,” said Tsai. “There’s a great need to teach people how to cook … not how to follow a recipe, but how to cook. The idea here is to get people to cook – if it looks simple you may actually try it.”

Tsai wanted to offer something that no chef or cookbook has offered before. It’s something he has also endeavored to do with his show and his restaurant — Boston’s Blue Ginger, now in its 14th year of operation.

And if he isn’t already busy enough Tsai is currently working on opening a new dining concept —Blue Dragon, an Asian Gastro Pub that will seat 80, in February.

“There’s such a need for healthy Asian foods,” said Tsai. “The (United Nations) has said the next 100 years will be spent on preventing disease, not curing it … if you eat the right groups of foods you can stay out of the hospital forever.”

His message is a simple one for an increasingly complicated, fast culture: Enjoy your food, enjoy your family, enjoy your kitchen, enjoy your cooking.

The best inspiration according to Tsai is reading, watching cooking shows and, most importantly, eating other people’s food.

“If you can get into other peoples homes that’s the best food you’re going to get,” said Tsai. “There’s nothing better than home food.”

Where does Ming eat when he’s in town?

“Rue Dumaine has got to be your best restaurant in Dayton. I ate there last night,” said Tsai. “Dayton should count themselves lucky that Ann (Kearney) came back.”

Tsai also says he loves to visit Thai 9 when he gets a chance. The interview for this story took place at The Golden Nugget Pancake House which Tsai also complimented for the quality of food.

For more information on Tsai’s new book and more news visit Ming.com.

RECIPE

Soy–Sake Salmon with Almond Fried Rice

Serves 4

Chef Ming Tsai’s description of this dish: I had my first trout almondine in the only French restaurant in Dayton, Ohio, my home town. I loved the contrast of the crunchy almonds and buttery fish. I honor that classic combo of fish and almonds in this recipe, but use salmon, a richer, more luscious fish, instead of trout. The salmon gets a piquant sweet–sour marinade that’s also used to make a pan sauce. The almonds go into the rice, which also includes scallions and scrambled eggs. This is a homey dish that’s also great for casual entertaining.

Ingredients:

Four 6-ounce skinless center-cut salmon fillets

½ cup plus 1 tablespoon naturally brewed soy sauce

½ cup sake

2 tablespoons honey

Juice from 2 limes

1 cup slivered almonds

3 large eggs

Kosher salt and freshly ground black pepper

6 tablespoons canola oil

1 tablespoon minced ginger

2 bunches scallions, white and green parts, sliced ¼ inch thick,

1 tablespoon of the greens reserved

6 cups cooked and cooled jasmine or basmati rice or other long-grain rice

2 tablespoons unsalted butter

Instructions:

1) Put the salmon in a deep plate. In a small bowl, combine the ½ cup soy sauce, sake, honey and lime juice. Pour over the salmon and marinate for at least 15 minutes and up to 1 hour.

2) In a wok, toast the almonds over medium heat, stirring constantly, until golden, 3–5 minutes . Transfer to a small bowl and set aside.

3) Line a large plate with paper towels. In a small bowl, beat the eggs and season with salt and pepper.

4) Heat the wok over high heat. Add 4 tablespoons of the oil and swirl to coat the pan. When the oil is almost smoking, add the eggs, which will puff. Stir to scramble, about 10 seconds, and transfer to the paper towels to drain.

5) Reduce the heat to medium-high. Add 1 tablespoon of the oil to the pan and swirl to coat the pan. Add the ginger and scallions and sauté, stirring, for about 30 seconds. Season with salt and pepper, add the rice, almonds, eggs and remaining 1 tablespoon soy sauce and stir to blend, breaking up the eggs. Adjust the seasoning, if necessary, and transfer to a large bowl.

6) Remove the salmon from the marinade and pat dry. Reserve the marinade.

7) Heat a large sauté pan over medium-high heat. Add the remaining tablespoon oil and swirl to coat the bottom. When the oil is hot, add the salmon nicest side down and cook until golden, about 1 minute. Flip the salmon, lower the heat to medium-low and cook for 2 minutes. Increase the heat to medium and turn the salmon on one edge and cook for 2 minutes more. Turn onto the remaining edge and cook until medium, 2 minutes more. Transfer to a plate.

8) Wipe out the pan. Add the marinade and bring to a simmer over medium heat. Add the reserved scallions and reduce the marinade by half, 1 to 2 minutes. Remove from the heat and whisk in the butter. Taste to adjust the seasoning.