In the forward, written by Mr. Agassi, he tells of eating a wonderful meal cooked by Michael, when Michael was an executive chef, and the friendship that grew from this meeting.

In 2002, Mr. Mina decided to go out on his own and established the Mina Group and Mr. Agassi was an eager business partner. He felt that talent like Michael’s was rare.

Mr. Mina designed his concept restaurants and the rest was history. In this book, Mr. Mina tells us a bit about some of the work and ambition that got him to where he is now, but the heart of the book is the recipes.

Michael believes that all chefs take a recipe, master it and then begin to change it as they continue to work with it. In this book Mr. Mina gives us the recipes for what he calls Trios. He takes one primary ingrdient and then complements it with a trilogy of taste sensations.

One of these trios that caught my attention was a butter poached rib-eye with horseradish mashed potatoes and roasted cipollini onions and a horseradish cream. Does this not sound sinful?

Because the book is so big and so beautifully illustrated the reader is treated to pictures of each dish that easily illustrate how the dish should be plated. I am a firm believer in presentation

I would eagerly buy this book for an evening of browsing and possible cooking, or to present as a gift to a friend who is also a food fanatic.