How to Roast a Lamb: New Greek Classic Cooking

How to Roast a Lamb: New Greek Classic Cooking

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Overview

How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis

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.

Product Details

ISBN-13: 9780316041218
Publisher: Little, Brown and Company
Publication date: 10/28/2009
Pages: 304
Sales rank: 185,842
Product dimensions: 8.30(w) x 10.10(h) x 1.60(d)

About 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 Manhattan—Anthos, 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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