About the Author

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.

Reviews

"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