How to Roast a Lamb: New Greek Classic Cookingby Michael Psilakis, Barbara Kafka
A rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today. In How to Roast a Lamb, the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook. Ten chapters provide colorful and heartfelt personal essays that lead into thematically related recipes. Gorgeous color photography accompanies many of the recipes throughout. 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 flavors, and comfortable, family-oriented meals, will welcome Psilakis's approach to Greek food, which is similarly healthful, affordable, and satisfying to share any night of the week.
Anyone who reads this book-a delight of love and memory-will have a treasure trove of excellent and original recipes.Barbara Kafka, author of Vegetable Love, from the Foreword
Be seduced by chef Michael
Psilakis, passionate son and champion of Greece. Fired by his philosophy of kefi-the transcendence of celebration-he has forever changed our experience of Greek cooking.Gael Greene, InsatiableCritic.com
Here's a Greek cookbook as warm and welcoming as the Greeks themselves...filled with wonderful family stories, rewarding insights, and, last but not least, utterly delicious recipes. Bravo!Paula Wolfert, author of Mediterranean Clay Pot Cooking, Mediterranean Grains and Greens, and The Slow Mediterranean Kitchen
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 Greek-American food can be.John Mariani, Esquire food and travel columnist and author of The Encyclopedia of American Food & Drink"
Chef of the Year."Esquire, November 2007"
Best New Chef."
Food and Wine, April 2008"
Chef of the Year."
Bon Appetit, October 2008"
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"
The cooking [at Anthos] establishes Michael Psilakis as the Mario Batali of nouvelle Aegean cuisine."
New York Magazine, January 2008
Psilakis, passionate son and champion of Greece. Fired by his philosophy of kefi-the transcendence of celebration-he has forever changed our experience of Greek cooking.
"Chef of the Year."
- Little, Brown and Company
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Meet the Author
A long time front-of-house man with no professional cooking experience, Michael Psilakis took control of the kitchen when, as owner of his Long Island restaurant, Ecco, his chef simply failed to show up for work one night. Since then, his star as a chef and entrepreneur has risen considerably. He now owns three restaurants in ManhattanAnthos, a showcase for his modern take on fine Greek dining; Kefi, a cozier spot that serves the more classic home cooking he grew up on; and, Mia Dona, a new Italian restaurant with a Greek bent.Psilakis lives in New York.
Barbara Kafka is the author of Vegetable Love, Roasting: A Simple Art, Party Food, Soup: A Way of Life, and the New York Times bestseller Microwave Gourmet. Vegetable Love was winner of the 2006 IACP award for Best Single Subject Cookbook. She was a regular contributor to the New York Times and has written extensively for food magazines in the United States, Great Britain, and Australia, andwas recently honored with the James Beard Foundation lifetime achievement award.She lives in New York and Vermont.
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