Synopses & Reviews
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.
"Psilakis, highly acclaimed chef and owner of New York City's Kefi and Anthos, honors Greek cuisine in this nostalgic and charming book. More than a collection of recipes, this book is a celebration of Greek culture and its extraordinary effect on the author. Each section begins with a personal story demonstrating how his love of food was ingrained in him. The recipes that follow are organized by the foods tied to the experiences he describes. 'My Father's Garden' pays homage to the family garden and includes a tantalizing recipe for sweet and sour eggplant and onion stew. 'Open Water' includes grilled swordfish with tomato-braised cauliflower, and 'Kefi A Time to Dance' offers fried pork and beef meatballs and a variety of spreads including chickpea with roasted pepper and feta. Psilakis recounts a moving story about raising a young lamb and kid, resulting in recipes for both roasted leg of lamb and braised goat. The author includes a helpful list of ingredients for those less familiar with Greek cuisine and offers optional shortcuts, such as using high-quality prepared ingredients to aid those pressed for time. Complete with full color photographs of many dishes and numerous black and white family photos, the work enables readers to embrace not only Greek cuisine but its culture as well." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
Filled with heartfelt stories from Psilakis's childhood, "How to Roast a Lamb" provides a personal and irresistible introduction to the vibrant cooking of one of today's hottest culinary stars and offers an intimate celebration of contemporary Greek cuisine.
About the Author
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.