Michael Mina is a San Francisco institution that has spawned a crop of sister restaurants nationwide, all bearing the culinary imprint of the original’s namesake chef. Impresario Mina’s Lobster Pot Pie is legendary, his obsession with composed trios of food a signature that defines his refined, art-like approach to cuisine.
For the sophisticated home cook looking to recreate Mina’s New American meals on a smaller scale, there is Michael Mina: The Cookbook ($35.00), a kitchen tome offering an accessible approach to Michelin star-worthy fare. Lest you think you need a certificate from Le Cordon Bleu to attempt such haute cuisine, let us put your nerves at ease: every carefully crafted recipe was “designed to be prepared in the home kitchen by a single cook.” (That’s you.) All you need at your disposal are the freshest seasonal ingredients you can find, ideally sourced at the local level. Guests at your next dinner party will “ooh,” “aah,” and “mmm” as they devour entrées translated from page to plate. Serve them to the delight of family and friends, but be prepared to keep up with repeat requests for lavender scones, truffle-spiked soups and the like, you aspiring Top Chef.