Michael Mina's The Cookbook (SIGNED), AND A SECOND LARGE, SIGNED COOKBOOK, Joachim Splichal's Patina Cookbook / Spuds, Truffles, and Wild Gnocchi

Mina, Michael, with Joann Cianciulli, AND A SECOND SIGNED COOKBOOK, by Joachim Splichal, with text by Charles Perry

ISBN 10: 0821257536 / ISBN 13: 9780821257531

Published by Bullfinch Press / Hachette Group / CollinsPublishers San Francisco, New York / San Francisco, 2007

About this Item

Michael Mina's Cookbook is a "Second Printing, 2007" of a book originally published 2006. The author has signed "Michael Mina" boldly to title page in black marker. Above that, book has been inscribed "To: Alice. . .", also in black marker, though whether in the same hand we're not sure. (Please see scan.) Book was originally priced $50/$65 in Canada. Dust jacket shows some rumpling along top edge, and some minimal soiling. Proprietor / head chef of Restaurant Michael Mina "in the legendary Westin St. Francis Hotel in the heart of San Francisco's Union Square," the author (who acknowledges his business partner, Andre Agassi) aims to offer seasonal American entrees with a variable trilogy or "trio" of accompaniments. The uncredited designer of this book has opted for a relatively small type size for the recipes, allowing a good deal of white space while emphasizing Karl Petzke's elegant, full-page, often "macro" color photos. (We have purposely darkened our scans to make the text visible at all -- be forewarned this is one of those "artsy" modern cookbooks which may be lovely for the easy chair but a bit hard to consult under actual, stressful kitchen conditions.) Our SECOND offering, the Splichal title (ISBN 0002554747) is inscribed to blank verso of FFE "Looking forward to seeing you at 8 o'clock tonight / Joachim." States "First published in 1995 by Collins Publishers San Francisco"; number line complete 10 9 8 7 6 5 4 3 2 1; totals 144 pp. including index. Diners come to Splichal's Los Angeles restaurants, writes "text author" Charles Perry of the L.A. Times, "to be astonished." Michael Mina's cookbook totals 256 pp., the Splichal entry 144 pp. including Index. This pair of large, signed cookbooks combined into one lot to consolidate shipping charges, price for the pair now reduced from $26.

Seller Inventory # 006979

Bibliographic Details

• Title: Michael Mina's The Cookbook (SIGNED), AND A SECOND LARGE, SIGNED COOKBOOK, Joachim Splichal's Patina Cookbook / Spuds, Truffles, and Wild Gnocchi
• Publisher: Bullfinch Press / Hachette Group / CollinsPublishers San Francisco, New York / San Francisco
• Publication Date: 2007
• Language: English
• ISBN 10: 0821257536
• ISBN 13: 9780821257531
• Binding: Hardcover
• Illustrator: Photographs for Michael Mina's "The Cookbook" by Karl Petzke / Photography for Joachim Splichal's "Patina Cookbook" by Patrice Meigneux and David Stork
• Condition: Very Good
• Dust Jacket Condition: Near Fine
• Signed: Signed by Author(s)

About this title

Synopsis

A world-class chef and restaurateur shares his secrets and reveals how to create his trio concept, where a master recipe is followed by three flavor variations. Accompanying the trios are Mina's classic and most requested recipes from his restaurants. Full color.

About the Author

Michael Mina is chef and owner of Restaurant Michael Mina in the Westin St. Francis in San Francisco and in the Bellagio Hotel in Las Vegas; he is also chef and owner of Nob Hill and Seablue in the MGM Grand in Las Vegas. He has won the 2002 James Beard Foundation award for Best Chef in California and the Wine Spectator Award of Excellence and the AAA Four Diamond Award.

JoAnn Cianciulli, was a producer for four years on the Food Network show, Food 911, and she's the collaborator on Tyler Florence's Real Kitchen and The Lever House Cookbook.