This beautiful hardcover book reveals how to re-create Michael Mina's trio concept, where a master recipe is followed by three flavor variations, and each variation is accompanied by side dishes created just for that version.

This book is a must-have for any cook with an adventurous palate!

Contents

Trios

• First Course Trios
• Fish Entrée Trios
• Meat Entrée Trios
• Dessert Trios

Michael Mina Classics

• Tartare of Ahi Tuna
• Caviar Parfait
• Black Mussel Soufflé with Chardonnay-Saffron Cream
• Prawns Stuffed with Dungeness Crab
• Maine Lobster Potpie
• Salmon Wellington with Braised Savoy Cabbage and Foie Gras Emulsion
• Whole Fried Chicken with Truffle Macaroni and Cheese and Caramelized Onion Sauce
• Miso-Glazed Chilean Sea Bass Tagine with Pepper Crab Broth and Israelia Couscous
• Root Beer Float with Warm Chocolate Chip Cookies
• Banana Tarte Tatin with Maple Créme Anglaise and Maple Sugar Ice Cream
• Bonbons

The Basics

• Beurre Blanc/Buerre Rouge
• Beurre Monté
• Clarified Butter
• Pinot Noir Reduction
• Chicken Stock
• Veal Stock
• Lobster Stock
• Tomato Water
• Simple Syrup
• Segmenting Citrus

Trios Visual Reference

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