Michael Psilakis is responsible for putting Modern Greek cuisine on the culinary map. Psilakis has earned many of the food world's highest honors including Chef of the Year from Bon Appetit and Esquire, a Michelin star, and a James Beard Award nomination. He owns Kefi, Fishtag, and MP Taverna in New York.
"It's easier to cook a healthy meal when you have good ingredients
on hand....With Psilakis' convenient staples at the ready, readers
can comfortably whip up gratifying, feel-good meals.... [and] with
an eye toward efficiency, Psilakis always notes when recipe
components can be prepared in advance, frozen, or substituted for
store-bought shortcuts."--Library Journal
"A vibrant, delicious culinary course for Mediterranean cooking
that is approachable for any level cook."--Eat Your Books
"I have a few hundred cookbooks, but only one Greek cookbook... So
it's a good thing I now have celebrity chef Michael Psilakis' new
book Live to Eat: Cooking the Mediterranean Way... [it's]
strikingly simple."--Eater
"If anyone deserves credit for raising Greek food in the U.S. from
its hidebound tropes of flaming cheese and gyros, it's chef
Psilakis...He has developed a style of cooking that is not just
Greek but encompasses the cooking found all along the Mediterranean
coastline... [and] readily crosses boundaries in his cooking. A
good choice for ethnic-foods collections."--Booklist
"Rather than ignore his professional chef status in order to gain
trust from home cooks, Psilakis takes inspiration from it, using
his experience to craft a brilliantly-structured Mediterranean
cookbook. He focuses on restaurant-grade prep work-specifically in
terms of seven key ingredients, which he uses as building blocks
for subsequent recipes in the book. Because when you have blanched
vegetables and tomato sauce on hand-two of Psilakis' all-important
base ingredients-weeknight dinners of sauteed pork tenderloin or
cinnamon-scented cauliflower with tomato soup can become a
habit."--Tasting Table
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