How To Roast A Lamb: New Greek Classic Cooking

Hardcover | October 28, 2009

byMichael PsilakisForeword byBarbara Kafka

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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. InHow 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.

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From the Publisher

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. InHow 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...

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...

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Format:HardcoverDimensions:304 pages, 10.38 × 8.25 × 1.25 inPublished:October 28, 2009Publisher:Little, Brown And CompanyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0316041211

ISBN - 13:9780316041218

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"The cooking [at Anthos] establishes Michael Psilakis as the Mario Batali of nouvelle Aegean cuisine."-New York Magazine, January 2008