The CookbookBook - 2006
A world-class chef and restaurateur shares his secrets and reveals how to create his trio concept, where a master recipe is followed by three flavor variations. Accompanying the trios are Mina's classic and most requested recipes from his restaurants. Full color.
Publisher: New York : Bulfinch Press, 2006.
Edition: 1st ed.
Branch Call Number: 641.5973 Mina 2006
Characteristics: xvi, 256 p. :,ill. (chiefly col.) ;,29 cm.