New Greek Classic Cooking
Little, Brown and Company
On Sale: October 28, 2009
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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.
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