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• by:
• Mina, Michael; Cianciulli, JoAnn; Agassi, Andre; Petzke,

Mina knows that cooks like to master one recipe but then try different flavors with the main ingredient. Michael Mina reveals how to recreate his trio concept, where a master recipe is followed by three flavor variations, each with its own variations and accompanied by side dishes created just for that version. A crispy loin of pork can be served with an orange/carrot, apple/sage, or tomato/corn combination of accompaniments. Although the flavor combinations create a sense of complexity, the recipes themselves are simple.

Accompanying the trios are Mina's classic and most-requested recipes from his acclaimed restaurants, including Whole Fried Chicken with Truffled Macaroni and Cheese, and Root Beer Float with Warm Chocolate Chip Cookies. This book is a must-have for any cook with an adventurous palate.

Michael Mina has won many awards, including the 2002 James Beard for Best Chef in California.