Michael Mina's The Cookbook (SIGNED), AND A SECOND LARGE, SIGNED COOKBOOK, Joachim Splichal's Patina Cookbook / Spuds, Truffles, and Wild Gnocchi

Mina, Michael, with Joann Cianciulli, AND A SECOND SIGNED COOKBOOK, by Joachim Splichal, with text by Charles Perry

ISBN 10: 0821257536 / ISBN 13: 9780821257531

Verlag: Bullfinch Press / Hachette Group / CollinsPublishers San Francisco, New York / San Francisco, 2007

Beschreibung

Michael Mina's Cookbook is a "Second Printing, 2007" of a book originally published 2006. The author has signed "Michael Mina" boldly to title page in black marker. Above that, book has been inscribed "To: Alice. . .", also in black marker, though whether in the same hand we're not sure. (Please see scan.) Book was originally priced $50/$65 in Canada. Dust jacket shows some rumpling along top edge, and some minimal soiling. Proprietor / head chef of Restaurant Michael Mina "in the legendary Westin St. Francis Hotel in the heart of San Francisco's Union Square," the author (who acknowledges his business partner, Andre Agassi) aims to offer seasonal American entrees with a variable trilogy or "trio" of accompaniments. The uncredited designer of this book has opted for a relatively small type size for the recipes, allowing a good deal of white space while emphasizing Karl Petzke's elegant, full-page, often "macro" color photos. (We have purposely darkened our scans to make the text visible at all -- be forewarned this is one of those "artsy" modern cookbooks which may be lovely for the easy chair but a bit hard to consult under actual, stressful kitchen conditions.) Our SECOND offering, the Splichal title (ISBN 0002554747) is inscribed to blank verso of FFE "Looking forward to seeing you at 8 o'clock tonight / Joachim." States "First published in 1995 by Collins Publishers San Francisco"; number line complete 10 9 8 7 6 5 4 3 2 1; totals 144 pp. including index. Diners come to Splichal's Los Angeles restaurants, writes "text author" Charles Perry of the L.A. Times, "to be astonished." Michael Mina's cookbook totals 256 pp., the Splichal entry 144 pp. including Index. This pair of large, signed cookbooks combined into one lot to consolidate shipping charges, price for the pair now reduced from $26.

Bestandsnummer des Verkäufers 006979

Bibliografische Details

• Titel: Michael Mina's The Cookbook (SIGNED), AND A SECOND LARGE, SIGNED COOKBOOK, Joachim Splichal's Patina Cookbook / Spuds, Truffles, and Wild Gnocchi
• Verlag: Bullfinch Press / Hachette Group / CollinsPublishers San Francisco, New York / San Francisco
• Erscheinungsjahr: 2007
• Sprache: Englisch
• ISBN-10: 0821257536
• ISBN-13: 9780821257531
• Einband: Hardcover
• Illustrator: Photographs for Michael Mina's "The Cookbook" by Karl Petzke / Photography for Joachim Splichal's "Patina Cookbook" by Patrice Meigneux and David Stork
• Zustand: Very Good
• Zustand des Schutzumschlags: Near Fine
• Signiert: Signed by Author(s)

Über diesen Titel

Inhaltsangabe

With four award-winning restaurants and one set to open in the Savoy in London, Michael Mina is a man with a mission: to bring the best flavor combinations to his diners. Mina knows that as a cook, you like to master one recipe or the way to prepare a main ingredient. But then you'd like to try different flavors with that ingredient. This book allows you to do this; then it offers three different ways to prepare it so you can add variety to your weekly menus. A Crispy Loin of Pork can be served with an Orange/Carrot flavor combination-i.e. Orange-Glazed Carrots, Kumquat Relish, and Carrot Risotto, an Apple/Sage combination, or a Tomato/Corn combination of accompaniments. Also included are classics from Mina's restaurants including: Maine Lobster Pot Pie, Whole Fried Chicken with Truffled Macaroni and Cheese, and for a comforting close to the meal: Root Beer Float with Warm Chcolate Chip Cookies.This book will cause a big buzz in the food world.

Über die Autorin bzw. den Autor

Michael Mina is chef and owner of five restaurants in San Francisco and Las Vegas. He has won the 2002 James Beard Foundation award for Best Chef in California and the Wine Spectator Award of Excellence and the AAA Four Diamond Award.