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From celebrated chef Michael Mina, a bold return to the Egyptian cuisine of his heritage, highlighting the unique culinary traditions and delicious flavors of the North African coast of the Mediterranean.
Celebrated chef and restaurateur Michael Mina returns with an unmissable collection of foundational Egyptian recipes to celebrate the cuisine of his home country. This will be the primer on Egyptian cooking, an essential entry into the canon of beloved Mediterranean cuisines not yet represented in the American cookbook market.
In My Egypt, Mina marries his professional training in French technique and Californian flavors with the recipes of his youth, with takes on familiar Levant recipes like Tzatziki and Baba Ghanoush alongside winning chef's preparations from Harissa Ratatouille to Lamb Meatballs with Ricotta Dumplings and Date Chutney, Tomato-Ginger Glazed Salmon, Feta-Brined Spatchcock Chicken with Mint and Green Onions, and Labne Frozen Yogurt. This is the story of a lauded chef at the top of his game, triumphantly returning to his roots.
Michael Mina is one of the country's most celebrated chefs and restaurateurs. Born in Cairo, Egypt and raised in Ellensburg, Washington, he is the founder of the MINA Group, which owns and operates more than 30 restaurants around the world. Throughout his illustrious career, he has been honored with accolades including a Michelin star at MICHAEL MINA, the James Beard Foundation's "Who's Who of Food & Beverage," Gayot's Restaurateur of the Year, Bon Appétit's Chef of the Year, and more. Mina and his restaurants have been featured in Bon Appétit, Food & Wine, Food Network, The Today Show, TIME, Travel + Leisure, and beyond. He has been a featured guest chef at the James Beard House, has served as a judge on Hell's Kitchen and Master Chef, and has cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama.
Celebrated chef and restaurateur Michael Mina returns with an unmissable collection of foundational Egyptian recipes to celebrate the cuisine of his home country. This will be the primer on Egyptian cooking, an essential entry into the canon of beloved Mediterranean cuisines not yet represented in the American cookbook market.
In My Egypt, Mina marries his professional training in French technique and Californian flavors with the recipes of his youth, with takes on familiar Levant recipes like Tzatziki and Baba Ghanoush alongside winning chef's preparations from Harissa Ratatouille to Lamb Meatballs with Ricotta Dumplings and Date Chutney, Tomato-Ginger Glazed Salmon, Feta-Brined Spatchcock Chicken with Mint and Green Onions, and Labne Frozen Yogurt. This is the story of a lauded chef at the top of his game, triumphantly returning to his roots.
Michael Mina is one of the country's most celebrated chefs and restaurateurs. Born in Cairo, Egypt and raised in Ellensburg, Washington, he is the founder of the MINA Group, which owns and operates more than 30 restaurants around the world. Throughout his illustrious career, he has been honored with accolades including a Michelin star at MICHAEL MINA, the James Beard Foundation's "Who's Who of Food & Beverage," Gayot's Restaurateur of the Year, Bon Appétit's Chef of the Year, and more. Mina and his restaurants have been featured in Bon Appétit, Food & Wine, Food Network, The Today Show, TIME, Travel + Leisure, and beyond. He has been a featured guest chef at the James Beard House, has served as a judge on Hell's Kitchen and Master Chef, and has cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama.