How to Roast a Lamb: New Greek Classic Cooking (Hardcover)
 
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How to Roast a Lamb: New Greek Classic Cooking (Hardcover)

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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. In How to Roast a Lamb, the self-taught chef ......more

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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. 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.

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, and was recently honored with the James Beard Foundation lifetime achievement award. She lives in New York and Vermont.

Author:
Psilakis, Michael
Genre:
COOKING / Regional & Ethnic / Greek
Audience:
General/trade
Format:
Hardcover
Pages:
288
Language:
English
Publisher:
Little Brown & Co
Publish Date:
10/28/2009
Copyright Year:
2009
ISBN:
9780316041218
Height:
10.0 in
Wdth:
8.25 in
Thickness:
1.5 in
Unit weight:
3.0 lb
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  • Psilakis Cook Book

    This is one of the best cookbooks I have ever used. It is not only a cookbook but a beautiful story of a family. The author makes it simple and very tasty.. pictures are beautiful too. I gave one as a shower gift with a gift card to the authors restaurant in NYC. Gave another one as a Thank You gift.... Very good price as compared to B&N.

    • Would you recommend this to a friend? Yes
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