The Bottom Line
Home cooks who are interested in exploring flavors from a whole new perspective will enjoy reading this book.
Pros
- A fascinating study of how you can play artfully with taste.
- Dramatic photos of each recipe.
- Recipes are clearly written despite their lengthiness.
Cons
- Many of these recipes require expensive ingredients.
- Many recipes need access to a good, specialty food store.
- There's nothing speedy about preparing these dishes.
Description
- Oversized, hardcover cookbook.
- 100 dramatic photos set against a stark white background.
- Trios of each recipe from starters, to fish entrees, to meat entrees, to dessert.
Guide Review - Michael Mina - The Cookbook
Michael Mina doesn't take food or flavors lightly. In fact, when he prepares a dish for you at one of his five New American style restaurants, he doesn't want you to experience it in just one way. He presents each dish as a trio - meaning the key ingredient, or concept of each dish is served in three different ways, illustrating the possibilities that can happen when you tinker with flavors. Naturally, once he finally decided to write a cookbook, he shared his passion for exploring flavors with home cooks, the same way diners experience it in his restaurants. The recipes are not for common meals, and you won't be cooking these dinners every night. For example, the Butter Poached Kobe Beef Rib Eye with Pinot Noir Reduction is explored through: Flavor 1 - Horseradish, Onion; Flavor 2 - Tarragon, Asparagus; Flavor 3 - Garlic, Spinach. While these recipes are clear enough for a home cook to follow, you'll need a sizable amount of time dedicated to making all three variations. Mina realized this and in his introduction suggests that a home cook might want to prepare one flavor per night. This book won't be for everyone, but those who are curious to explore food through a very talented chef's eyes will enjoy savoring it.
