How to Roast a Lamb: New Greek Classic Cooking
New Greek Classic Cooking
- Hardcover
288 pages
- Release Date
31 October 2009
Summary
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 hi…
Book Details
| ISBN-13: | 9780316041218 |
|---|---|
| ISBN-10: | 0316041211 |
| Author: | Michael Psilakis |
| Publisher: | Little Brown and Company |
| Imprint: | Little, Brown & Company |
| Format: | Hardcover |
| Number of Pages: | 288 |
| Release Date: | 31 October 2009 |
| Weight: | 1.26kg |
| Dimensions: | 35mm x 211mm x 263mm |
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What They're Saying
Critics Review
“Michael Psilakis elevates Greek cuisine to Olympian heights.”– Time Out New York
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
About The Author
Michael Psilakis
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.
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