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 way of cooking. 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 flavours and comfortable, family-oriented meals, will welcome Psilakis`s approach to Greek food, which is similarly healthy, affordable and satisfying to share any night of the week.

"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)