How to Roast a Lamb

New Greek Classic Cooking

By Michael Psilakis; Barbara Kafka (Foreword by)
(Little, Brown and Company, Hardcover, 9780316041218, 304pp.)

Publication Date: October 2009

Categories: Courses & Dishes - General, Regional & Ethnic - Greek

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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.

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Michael has single-handedly transformed the Western idea of Greek food as we know it. He deserves every bit of the attention he's gotten. The future is his.

Anyone who reads this book-a delight of love and memory-will have a treasure trove of excellent and original recipes.

Be seduced by chef Michael Psilakis, passionate son and champion of Greece. Fired by his philosophy of kefi-the transcendence of celebration-he has forever changed our experience of Greek cooking.

Here's a Greek cookbook as warm and welcoming as the Greeks themselves...filled with wonderful family stories, rewarding insights, and, last but not least, utterly delicious recipes. Bravo!

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.

"Chef of the Year."
-November 2007

"Best New Chef."
-April 2008

"Chef of the Year."
-October 2008

"New York City goes Greek...but no-one does it as luminously as Michael Psilakis."
-August 2007

"Michael Psilakis elevates Greek cuisine to Olympian heights."

"The cooking [at Anthos] establishes Michael Psilakis as the Mario Batali of nouvelle Aegean cuisine."
-January 2008