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

How to Roast a Lamb: New Greek Classic Cooking (Hardcover) (ISBN-13: 9780316041218)

Vendor: Michael Psilakis
Product type: Books
Format: Hardcover
$35.00
$35.00
$35.00
Subtotal: $35.00
How to Roast a Lamb: New Greek Classic Cooking by Psilakis, Michael

How to Roast a Lamb: New Greek Classic Cooking

$35.00
How to Roast a Lamb: New Greek Classic Cooking by Psilakis, Michael

How to Roast a Lamb: New Greek Classic Cooking

$35.00
Format: Hardcover
Description
Description
x
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.

Author: Michael Psilakis
ISBN-10: 0316041211
ISBN-13: 9780316041218
Publisher: Little Brown and Company
Language: English
Published: 10/28/2009
Pages: 304
Format: Hardcover
Weight: 2.95lbs
Size: 10.34h x 8.32w x 1.37d
Award: IACP Crystal Whisk Award - Finalist

Review Citation(s):
Publishers Weekly 08/17/2009 pg. 58
Library Journal 10/15/2009 pg. 99
Booklist 11/15/2009 pg. 7
Publisher's Weekly Annex 11/02/2009
By Michael Psilakis
By Michael Psilakis
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Michael Psilakis is responsible for putting Modern Greek cuisine on the culinary map. Psilakis has earned many of the food world's highest honors including Chef of the Year from Bon App騁it and Esquire, a Michelin star, and a James Beard Award nomination. He owns Kefi, Fishtag, and MP Taverna 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 has been 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.

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