{"product_id":"my-egypt-cooking-from-my-roots-a-cookbook","title":"My Egypt: Cooking from My Roots (a Cookbook)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This book makes me want to travel to Egypt.\"-- \n\u003ci\u003e\u003cb\u003eEsquire (The Best Cookbooks of 2024)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In his newest cookbook, the award-winning restaurateur offers an innovative and deeply personal introduction to the cuisine of his birthplace.\"-- \n\u003ci\u003e\u003cb\u003eSaveur\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMichael Mina, \u003c\/b\u003eborn Ashraf Mina in Cairo, Egypt, is one of America's most celebrated chefs and restaurateurs. He is the founder of the MINA Group, which owns and operates more than thirty restaurants around the world. He has been honored with accolades including a Michelin star, the James Beard Foundation's Who's Who of Food \u0026amp; Beverage, GAYOT's Restaurateur of the Year, \n\u003ci\u003eBon Appétit's\u003c\/i\u003e Chef of the Year, and more. Mina and his restaurants have been featured on the Food Network and the \n\u003ci\u003eToday Show\u003c\/i\u003e and in \n\u003ci\u003eBon Appétit\u003c\/i\u003e, \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \n\u003ci\u003eTIME\u003c\/i\u003e, \n\u003ci\u003eTravel + Leisure\u003c\/i\u003e, and beyond. He has been a featured guest chef at the James Beard House, served as a judge on \n\u003ci\u003eHell's Kitchen\u003c\/i\u003e and \n\u003ci\u003e MasterChef\u003c\/i\u003e, and has cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A rich collection of food and drink.\"-- \n\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Exciting... [and] accessible for home cooks of all levels and familiarity with Middle Eastern cuisine... An outstanding addition to any kitchen library.\"-- \n\u003ci\u003e\u003cb\u003ePublishers Weekly (starred review)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A cookbook where classic Egyptian flavors meet modern cooking innovation.\"-- \n\u003ci\u003e\u003cb\u003eThe Mercury News (San Jose)\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Highly anticipated... A contemporary spin on the classic Egyptian dishes Michael Mina grew up with.\"-- \n\u003ci\u003e\u003cb\u003eBookBub\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A chef who's known for his constant innovation.\"-- \n\u003ci\u003e\u003cb\u003eHaute Living\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIACP Award Winner, International Cookbook of the Year \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Explore a lifetime of recipes that capture the flavor and energy of Egypt, from celebrated chef Michael Mina. \"Outstanding... [and] accessible for home cooks of all levels and familiarity with Middle Eastern cuisine\" (\u003ci\u003ePublishers Weekly, \u003c\/i\u003e starred review).\n\u003cp\u003e\u003c\/p\u003e Growing up in a Middle Eastern household gave Michael Mina an innate understanding of how to cook with spice and use acidity to amp up flavors. But when he started working in restaurants, Mina went out of his way to cook everything \n\u003ci\u003ebut \u003c\/i\u003ethe Egyptian food he had grown up with. His family had left Cairo for the United States when he was two years old, and he felt the need to assimilate to thrive. \n\u003cp\u003e\u003c\/p\u003e Decades later, after making his name as a technique-driven California chef and opening dozens of acclaimed restaurants, Mina looked back to what got him excited to cook in the first place: dishes like his mom's ta'ameya, or Egyptian falafel, and tables heavy with dips and spreads at family barbecues. Thus began years of travel back to Egypt and a new story in his cuisine. \n\u003cp\u003e\u003c\/p\u003e In \n\u003ci\u003eMy Egypt, \u003c\/i\u003eMina brings readers to contemporary Cairo and Alexandria to share the foundations of Egyptian cooking and hospitality, from the traditional breakfast of ful medames to the streetside meal of baladi bread stuffed with spiced hawawshi. He also marries Egyptian flavors with influences from around the world in dishes including: \n\u003cul\u003e\n\u003cli\u003e Harissa Ratatouille \u003c\/li\u003e\n\u003cli\u003e Halloumi and Watermelon Salad \u003c\/li\u003e\n\u003cli\u003e Feta-Brined Spatchcock Chicken with Mint and Green Onions \u003c\/li\u003e\n\u003cli\u003e Labne Frozen Yogurt. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e This is the story of a lauded chef at the top of his game, triumphantly returning to his roots.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/21\/2024 (EAN 9780316429788, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/11\/2024 (EAN 9780316429788, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Mina, Michael\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Voracious\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-10-08\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Essays \u0026amp; Narratives|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Methods|Gourmet|Cooking|Regional \u0026amp; Cultural|American - California Style|Cooking|Regional \u0026amp; Cultural|Middle Eastern\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Social life and customs|Egypt|Cookbooks|21st century|Cooking, Egyptian\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.65 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780316429788\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780316429788\u003c\/p\u003e","brand":"Voracious","offers":[{"title":"Default Title","offer_id":51154496520470,"sku":"SP-9780316429788","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780316429788_spiral.png?v=1774947385","url":"https:\/\/lusper.myshopify.com\/products\/my-egypt-cooking-from-my-roots-a-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}