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.
Michael Mina: The Cookbook: Trios and Classic Recipes
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Editorial Reviews
From Publishers Weekly
San Francisco chef Mina, who has franchised himself to Las Vegas with the backing of tennis star Agassi, declares that all the recipes in his book have been "designed to be prepared in the home kitchen by a single cook." The home cook with a day job is unlikely to regard this as a practical guide, however, unless similarly driven by Mina's obsession with the core concept: the trio. Each of his New American dishes, from starter to dessert, is presented with three different interpretations of the key ingredient. For instance, his 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. The design alone—with its 100 beautifully crisp photos—will further entice home cooks to try his recipes in their own home. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
Michael Mina is chef and owner of Restaurant Michael Mina in the Westin St. Francis in San Francisco and in the Bellagio Hotel in Las Vegas; he is also chef and owner of Nob Hill and Seablue in the MGM Grand in Las Vegas. He has won the 2002 James Beard Foundation award for Best Chef in California and the Wine Spectator Award of Excellence and the AAA Four Diamond Award.
JoAnn Cianciulli, was a producer for four years on the Food Network show, Food 911, and she's the collaborator on Tyler Florence's Real Kitchen and The Lever House Cookbook.
JoAnn Cianciulli, was a producer for four years on the Food Network show, Food 911, and she's the collaborator on Tyler Florence's Real Kitchen and The Lever House Cookbook.
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Customer Reviews
Most Helpful Customer Reviews
20 of 24 people found the following review helpful
By Erica Preo
Format:Hardcover|Amazon Verified Purchase
This is really a beautiful book, whether you cook from it or just aspire to cook from it. Having enjoyed an incredible evening at Michael Mina's namesake restaurant in San Francisco's Union Square, I can say that this book captures the experience perfectly. Also, Mr. Mina shares not only his insight and thoughtful introductions with each section and recipe, he also discusses his journey to success, and includes his family and staff along the way.
7 of 8 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
If you've ever had the opportunity (or pocketbook) to dine in one of Michael Mina's restaurants, this book dissects some of their best dishes. I was eager to try some of them, but was a bit dismayed by the level of difficulty. I know, what was I thinking, right?
Most of the recipes require a lot of prep time as well as ingredients and techniques not familiar with the home cook ( I have yet to find a grocery store that carries truffles). If you are looking for something elegant that you can whip up in a flash you may want to look into a different book.
I did however, enjoy the book much more after dining in one of his restaurants. I actually received a signed copy of his book for free when I ordered the Chef's Tasting menu. Pretty cool, except that I paid over $400 for dinner for two!!!
My favorite is the lobster pot pie - to die for. I guess you could substitute some of the steps such as the handmade crust, or even rolling it over the pot, but then it would not be an authentic "Mina" experience. if you have the skills to master any of the dishes, you will definitely wow your guests.
As long as this book is not approached like a practical cookbook, you won't be disappointed.
Most of the recipes require a lot of prep time as well as ingredients and techniques not familiar with the home cook ( I have yet to find a grocery store that carries truffles). If you are looking for something elegant that you can whip up in a flash you may want to look into a different book.
I did however, enjoy the book much more after dining in one of his restaurants. I actually received a signed copy of his book for free when I ordered the Chef's Tasting menu. Pretty cool, except that I paid over $400 for dinner for two!!!
My favorite is the lobster pot pie - to die for. I guess you could substitute some of the steps such as the handmade crust, or even rolling it over the pot, but then it would not be an authentic "Mina" experience. if you have the skills to master any of the dishes, you will definitely wow your guests.
As long as this book is not approached like a practical cookbook, you won't be disappointed.
12 of 15 people found the following review helpful
By Brenda Burns
Format:Hardcover
This book is a very good book, but not for someone who wants to just throw something together quickly. It's got some very sophisticated recipes and some quite complicated. All-in-all, it's a very good book, but if you're a cook and not a chef; I would look for something a bit simpler to cook from. On the other hand, if you love to cook and impress, this is the book for you.
8 of 10 people found the following review helpful
By Just me
Format:Hardcover
I had gone to Michael Mina in SF with some friends, who are also chefs, and they tried to get a recipe but couldn't. I found the cookbook while trying to search the internet for the recipe and thought "what a perfect Christmas gift". They LOVED it! The photography is beautiful and it shows exactly how he plates the food. Unless you are a true chef, I'm not sure most could handle the recipes but if you love great food and the challenge of cooking. This is a book for you.
2 of 2 people found the following review helpful
Format:Hardcover
Although I've never visited Michael Mina's famous San Francisco restaurant,reading the cookbook has reinforced my desire to dine there. The trio concept is defined and illustrated with beautiful photography and fantastic recipes. Some other reviewers have indicated that the recipes are overly complex, but I didn't find that to be the case. The steps and techniques are adequately defined and appear to be accurate and achievable by a reasonbly skilled home cook. However, the sheer volume of work to accomplish one of the meals with the long ingredients list and full set of recipes is a daunting prospect due to the sheer amount of work. As suggested in the book, I chose just one of the trios and my family was very satisfied with the balance of flavors and textures. I will definitely be trying additional recipes, and when I have enough time to prepare, may attempt the entire trio! The only possible criticism of the book is the tiny, light gray font which makes it a bit challenging to read.
2 of 2 people found the following review helpful
By Surj
Format:Hardcover|Amazon Verified Purchase
There is not much to say apart from this book is inspiring and some great ideas in here. To prepare a complete dish is alot of work but the sub components work well for the creative home chef. I bought mine on the Amazon marketplace used.
2 of 2 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
This is a fantastic book. Michael shares his most famous recipes - the recipes are pictured and the instructions are written in an easy to follow manner. This book is not for a beginning cook but rather, for someone who enjoys a culinary challenge.
By Wayne
Format:Hardcover|Amazon Verified Purchase
Excellent reference source for using familiar recipes that you are comfortable with preparing in interesting new variations. The graphics and clear & complete instructions for completing very enjoyable dishes are a real pleasure.
Most Recent Customer Reviews
4.0 out of 5 stars
Lovely and inspiring cookbook
Many of the recipes are just way more dcomplicated than most people will ever do, however, if you read thru the elements of what Michael makes you will find things that you can... Read more
Published on March 6, 2011 by Food geek
5.0 out of 5 stars
Michelin star dining at your fingertips...
After dining at Michael Mina's at the Bellagio, I wanted to get my wife to recreate the experience of the Chef's Tasting Menu at home. Not all of it at once mind you. Read more
Published on January 21, 2011 by Big E
4.0 out of 5 stars
Great Gift for the Gourmet Chef
My gift list includes a man who already has everything. He loves fine dining and creating gourmet meals using recipes from his hundreds of cookbooks. Read more
Published on January 8, 2011 by Tee-Belle
3.0 out of 5 stars
Big increase in price
This book was $20 for the longest time. I was going to buy one but missed the boat.
It just recently went up to $31.50. Why such a big increase? Read more
It just recently went up to $31.50. Why such a big increase? Read more
Published on August 18, 2010 by Suzy Q
3.0 out of 5 stars
was ok
this was a gift for my sister; she was quite happy with it. the shipping was fast and convenient (saturday shipping), but the pages were warped like paper gets when it gets wet,... Read more
Published on February 17, 2009 by bea
2.0 out of 5 stars
Not Mina's Food
If you know Michael "Haj" Mina and where his real influences come from you will know that this book does not contain his work, but rather the work of Chef George Morrone whom Mina... Read more
Published on February 14, 2007 by David Malek
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