Michael Psilakis' Book Wins Two Top Honors

Each year, the Gourmand World Cookbook Awards celebrate the 26,000 food and wine books published around the world. Chef Michael Psilakis' new cookbook, How to Roast a Lamb, was awarded two distinguished titles for 2009 - Best Foreign Cookbook and Best First Cookbook.

"This book was written as a tribute to my family, specifically my late father who taught me that food is not just for nourishment, but also teaches us lessons and is a part of our development as individuals and a culture," says Psilakis. "I'm honored to be recognized and hope these awards bring more attention to Greek cuisine on a global level."

ABOUT THE AWARDS
Over 6,000 books in 40 languages from 136 countries compete in the Gourmand World Cookbook Fair Award each year. Winners in their respective countries go on to compete for the title of Best in The World on February 11, 2010 at the Paris Cookbook Fair. The Gourmand Awards Ceremony, a melting pot of culinary cultures, is attended by hundreds of publishers, authors, chefs and journalists.

ABOUT THE BOOK
How to Roast a Lamb (Little, Brown, $35, October 2009) is a collection of recipes and heartfelt stories from Chef Psilakis. The book paints a picture of his untraditional childhood as a first-generation Greek growing up in Long Island and how that upbringing shaped his growth as a chef. How to Roast a Lamb is a personal and irresistible introduction to his vibrant style of cookery.

Psilakis' 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 and family-oriented meals, will welcome Psilakis' approach to Greek food, which is similarly healthful, affordable, and satisfying any night of the week. How to Roast a Lamb brings a taste of Greece to the home kitchen with its 116 recipes and 75 photos.

ABOUT THE AUTHOR
In his relatively short career, Psilakis has accrued many of the culinary community's highest honors. He was named Best New Chef by Food & Wine magazine (2008), Chef of the Year by Esquire magazine (2006) and Chef of the Year by Bon App�tit magazine (2008). Psilakis was nominated A-List Chef by Bravo TV (2009), and his upscale Greek restaurant Anthos was nominated in the category of "Best New Restaurant" by The James Beard Foundation (2008). He is an owner of a growing empire of modern Mediterranean restaurants, Kefi, Gus & Gabriel, Eos and Anthos, the only Michelin-starred Greek restaurant in America.