Bon Apetit named Greek the 'cuisine of the year' in 2008 and Michael Psilakis is the standout star of Greek cooking. He is the owner of a growing empire of modern Mediterranean restaurants, including the only Michelin star-rated Greek restaurant in America, New York City's Anthos. In HOW TO ROAST A LAMB, the brilliant, self-taught Psilakis offers recipes from his restaurants and his home in his much-anticipated first cookbook. Filled with heartfelt stories from his childhood and of his growth as a chef, HOW TO ROAST A LAMB is a personal and irresistible introduction to this vibrant way of cooking. Psilakis's cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine. Home cooks who have gravitated toward Italian cookbooks for the simple, user-friendly dishes, satisfying flavours and comfortable, family-oriented meals, will welcome Psilakis's approach to Greek food, which is similarly healthy, affordable and satisfying to share any night of the week.
Publisher: Little, Brown & Company
Number of pages: 304
Weight: 1332 g
Dimensions: 260 x 212 x 32 mm
New York City goes Greek...but no-one does it as luminously as Michael Psilakis * - Gourmet, August 2007 'Michael Psilakis elevates Greek cuisine to Olympian heights' *
- Time Out New York 'Michael has single-handedly transformed the Western idea of Greek food as we know it. He deserves every bit of the attention he's got. The future is his * - Anthony Bourdain 'Michael Psilakis is a true original. While respecting the savory traditions of Greek cookery, he has been able to refine it into a modern global cuisine. How to Roast a Lamb gives the home cook every indication of just how wonderful G *
John Mariani, Esquire MAGAZINE Food AND Travel columnist