Born in Cairo, chef Michael Mina was only two when his family decided to move to the United States. Not wanting to be pigeonholed due to his background, Mina spent much of his early career pursuing the techniques of "classic" European culinary preparations, albeit with the palate of his Middle Eastern upbringing. In My Egypt: Cooking from My Roots, James Beard Award-winner Mina highlights the culture and cuisine of his birthplace, infusing their traditional fine dining with the flavors--as well as the abundance and joyful hospitality--of his Egyptian heritage.
Never pretentious, Mina offers simple advice and easy substitutes for even the most elevated dishes like Grilled Octopus with Ful Medames. He refuses to diminish the homier preparations such as Koshari, a blend of lentils and chickpeas over a bed of macaroni and rice; instead, he asks, "Who says humble can't be extraordinary?" Photographer John Lee captures the vibrancy of Egyptian towns and tables throughout, a vivid portrayal of the people and places at Mina's roots. --Sara Beth West, freelance reviewer and librarian