Michael Mina: The Cookbook

by Michael Mina, JoAnn Cianciulli, Karl Petzke

A world-class chef and restaurateur shares his secrets and reveals how to create his trio concept, where a master recipe is followed by three flavor variations. Accompanying the trios are Mina's classic and most requested recipes from his restaurants. Full color.

Genres: Cookbooks, Cooking, Culinary

272 pages, Hardcover

First published November 1, 2006

Reviews

[Kate · Rating 3 out of 5]

I don't cook this way in general. I am much more rustic, but it's a fun book to read just to see what ingredients he uses, how he uses them. I did make the lobster stock/soup with my mom and though it took forever, it was fun to do. And tasty. Definitely going to be doing the bbq pulled-pork at some point.

[Liquidlasagna · Rating 3 out of 5]

Summer Berry Cobbler, Berry Sundae with Mascarpone Ice Cream

involves creating a raspberry cobbler with vanilla streusel, a blueberry cobbler with lavender scone and a blackberry cobbler with candied ginger shortbread, in hot and cold variations to be eaten in alternating bites.

Publishers Weekly

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tricky!

[Chris · Rating 3 out of 5]

This is one of those books that i didn’t get a chance to peruse at a bookstore and not many people will cook this way. Nevertheless, he teaches some good techniques and if you’re the creative type, you will definitely know how to learn and take his ideas further.

[Trisha · Rating 5 out of 5]

My new favorite cookbook (any cookbook I'm currently reading is my new favorite one!)!! In this one, Mina takes one ingredient -- like scallops, for example, and provides a master recipe -- and then three recipes for three different ways to prepare them -- all home-doable!

I was starving after looking through the book for half an hour!