My Egypt: Cooking from My Roots

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.