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How to Roast a Lamb
Michael Psilakis
€ 37.99
€ 35.43
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Description for How to Roast a Lamb
Hardback. A unique, inspiring and intimate celebration of contemporary Mediterranean cuisine from award-wining chef Michael Psilakis - 'the Greek-American Mario Batali' (The New Yorker) Num Pages: 304 pages, Integrated: 75, colour photos. BIC Classification: 1DVG; WBN. Category: (G) General (US: Trade). Dimension: 263 x 214 x 37. Weight in Grams: 1320.
Bon Apetit named Greek the 'cuisine of the year' in 2008 and Michael Psilakis is the standout star of Greek cooking. He is the owner of a growing empire of modern Mediterranean restaurants, including the only Michelin star-rated Greek restaurant in America, New York City's Anthos. In HOW TO ROAST A LAMB, the brilliant, self-taught Psilakis offers recipes from his restaurants and his home in his much-anticipated first cookbook. Filled with heartfelt stories from his childhood and of his growth as a chef, HOW TO ROAST A LAMB is a personal and irresistible introduction to this vibrant ... Read more
Bon Apetit named Greek the 'cuisine of the year' in 2008 and Michael Psilakis is the standout star of Greek cooking. He is the owner of a growing empire of modern Mediterranean restaurants, including the only Michelin star-rated Greek restaurant in America, New York City's Anthos. In HOW TO ROAST A LAMB, the brilliant, self-taught Psilakis offers recipes from his restaurants and his home in his much-anticipated first cookbook. Filled with heartfelt stories from his childhood and of his growth as a chef, HOW TO ROAST A LAMB is a personal and irresistible introduction to this vibrant ... Read more
Product Details
Format
Hardback
Publication date
2009
Publisher
Little, Brown & Company United States
Number of pages
304
Condition
New
Number of Pages
304
Place of Publication
New York, United States
ISBN
9780316041218
SKU
V9780316041218
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Michael Psilakis
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
Reviews for How to Roast a Lamb
New York City goes Greek...but no-one does it as luminously as Michael Psilakis
- Gourmet, August 2007 'Michael Psilakis elevates Greek cuisine to Olympian heights’
- Time Out New York 'Michael 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
... Read more
- Gourmet, August 2007 'Michael Psilakis elevates Greek cuisine to Olympian heights’
- Time Out New York 'Michael 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
... Read more