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"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
"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
"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
"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
"A vibrant, delicious culinary course for Mediterranean cooking that is approachable for any level cook."—Eat Your Books