| In association with |
 |
|
Learn to COOK - Michael Mina: The Cookbook
|
List Price: $50.00
Our Price: $31.50
Your Save: $ 18.50 ( 37% )
Availability: Usually ships in 24 hours
Manufacturer: Bulfinch
|
Average Customer Rating:  
|
|
Binding: Hardcover
Dewey Decimal Number: 641.5973
EAN: 9780821257531
ISBN: 0821257536
Label: Bulfinch
Manufacturer: Bulfinch
Number Of Items: 1
Number Of Pages: 272
Publication Date: 2006-11-01
Publisher: Bulfinch
Studio: Bulfinch
|
|
|
|
|
|
Editorial Reviews:
|
|
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.
|
|
|
Spotlight customer reviews:
|
Customer Rating:
Summary: Beautiful book, and great food, but not too practical
Comment: 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.
Customer Rating:
Summary: Michael Mina's cookbook
Comment: 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.
Customer Rating:
Summary: Not Mina's Food
Comment: 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 trained under and worked for, for over a decade.
For example the Mussel Soufflé with the Saffron Sauce originally came from a seafood Soufflé pioneered at the Hotel Bel-Air in Los Angeles back in 1988 - believe it or not.
At the time Morrone was talking about opening his dream restaurant "Aqua." He eventually did and it became the hottest seafood restaurant in San Francisco. Mina went along as Morrone's right hand man. After Morrone left Aqua, Mina stayed on as chef. He parlayed this through hard work and a little luck and Andre Agassi into the Mina Group.
He may be a good business man but the creator and the genius behind his food is not him. Though Mina does give Morrone credit in the book Morrone deserves more - he deserves his name on the cover.
Still it's an awesome book and written more for a professional than the average home cook.
Customer Rating:
Summary: Great book for a budding Chef
Comment: 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.
Customer Rating:
Summary: Beautiful cookbook with pictures to match.
Comment: 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.
|
|
|
|
|
|
|
|
|
