September 26th, 2018
Home | Log in! or Register

On Top Shelf
BOUND TO THE BEARBOUND TO THE BEAR
Fresh Fiction
Fresh Pick
Todays_Pick
THE LADY IS DARING

Reviewer Application

New Books This Week

Latest Articles


Great new reads in September

Slideshow image


Since your web browser does not support JavaScript, here is a non-JavaScript version of the image slideshow:

slideshow image
She is the only woman worth fighting - or dying - for...


slideshow image
Being irresistible isnít all itís cracked up to be.


slideshow image
After unspeakable torment, he's back to claim his bride


slideshow image
Morgan Daneís new client has blood on her hands


slideshow image
With intelligence and wit, Kathy Lyons revolutionizes shifter romance


slideshow image
Another secret is revealed in Roseville...


How To Roast A Lamb
Michael Psilakis

New Greek Classic Cooking

Little, Brown and Company
November 2009
On Sale: October 28, 2009
304 pages
ISBN: 0316041211
EAN: 9780316041218
Hardcover
$35.00
Add to Wish List

Cookbooks

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.†

Media Buzz

CBS This Morning - March 3, 2012
Good Morning America - April 2, 2010
Martha Stewart - November 3, 2009

Comments

No comments posted.

Registered users may leave comments.
Log in or register now!

© 2003-2018 off-the-edge.net  all rights reserved Privacy Policy

Google+ Google+