I read new cookbooks cover to cover like I would a novel. This one made for an excellent read! Mina covers two main things in the book—his concept of trios, and his classic recipes.

The Trios section offers three variations on each main ingredient, which can be served together in small portions, or made individually. I love this because I can be a picky eater, and for every dish there is at least one variation that looks appealing to me!

My one complaint with this book is the photography. It seems to want to be more artistic than I personally like from a cookbook. That can make it hard to get a sense of what the dish is supposed to look like. However, since they did include a visual reference to all the trios, it isn’t a huge problem.