"A unique, intimate celebration of contemporary Greek cuisine from chef Michael Psilakis, the 'Greek-American Mario Batali.'"--The New Yorker

Bon Appetit named Greek the "Cuisine of the Year" in January 2008, and Psilakis is the leader of the movement. He is an owner of a growing empire of Mediterranean restaurants, including the only Michelin-star-rated Greek restaurant in America, New York City's Anthos. In his much anticipated first cookbook, the brilliant self taught chef offers recipes from his restaurant and his home.

Filled with heartfelt stories from Psilakis's childhood and of his growth as a chef, How to Roast a Lamb provides a personal and irresistible introduction to the vibrant cooking of one of today's hottest culinary stars and showcases the fresh, naturally healthful foods of the Mediterranean. Home cooks who gravitate to Italian cookbooks for the simple, user-friendly dishes, satisfying flavors, and family oriented meals will feel comfortable with Psilakis's approach to Greek food, which uses familiar techniques and ingredients to create satisfying meals for any night of the week.