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How to Roast a Lamb
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A unique, inspiring and intimate celebration of contemporary Mediterranean cuisine from award-wining chef Michael Psilakis - 'the Greek-American Mario Batali' (The New Yorker)

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. Psilakis lives in New York.

Reviews

New York City goes Greek...but no-one does it as luminously as Michael Psilakis - Gourmet, August 2007Michael Psilakis elevates Greek cuisine to Olympian heights - Time Out New YorkMichael has single-handedly transformed the Western idea of Greek food as we know it. He deserves every bit of the attention he's got. The future is his - Anthony BourdainMichael 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 - John Mariani, Esquire magazine food and travel columnist

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