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  • Little, Brown US

How To Roast A Lamb: New Greek Classic Cooking

Michael Psilakis

4 Reviews

Rated 0

Prose: non-fiction, General cookery & recipes

A unique, inspiring, and intimate celebration of contemporary Mediterranean cuisine from award-wining chef Michael Psilakis - 'the Greek-American Mario Batali' (The New Yorker).

Bon Apetit named Greek the 'cuisine of the year' in 2008, and Michael Psilakis is the standout star of Greek cooking. He is an 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 utilises 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.

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Praise for How To Roast A Lamb: New Greek Classic Cooking

  • 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 Greek-American food can be - John Mariani, Esquire magazine food and travel columnist

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