Michael Mina is the Chef/Owner of a growing empire of fine dining restaurants (Michael Mina Online) with award-winning establishments in San Francisco, Las Vegas, Atlantic City, San Jose, and Dana Point, California. Michael Mina: The Cookbook is Mina's first book and spotlights his passion for New American cooking and his 'trio' concept. Mina's trio concept explores individual ingredients where a single master recipe is given followed by three different flavor variations.
For example Lobster Soup & Salad is created in three versions with 1. wild mushrooms and fennel 2. tomatos and basil and 3. corn and coconut. Or you can try the Olive Oil-Poached Rack of Lamb with 1. cucumber and mint 2. red pepper and rosemary or 3. curry and cilantro.
Finally, there is a chapter of Michael Mina Classics such as Maine Lobster Potpie, Black Mussel Soufflé, and Whole Fried Chicken with Truffled Macaroni and Cheese and Caramelized Onion Sauce.
Although the Michael Mina Classics may a bit daunting for the average home cook, the Trios recipes are fairly straight forward and many are actually quite simple. The flavor combinations, however, are adventurous and the presentation exquisite.