2007 Beard Award Winner!
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.
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