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Product Description
Review
Michael has single-handedly transformed the Western idea of Greek food as we know it. He deserves every bit of the attention he's gotten. The future is his. (Anthony Bourdain )
Anyone who reads this book-a delight of love and memory-will have a treasure trove of excellent and original recipes. (Barbara Kafka, author of Vegetable Love, from the Foreword )
Be seduced by chef Michael Psilakis, passionate son and champion of Greece. Fired by his philosophy of kefi-the transcendence of celebration-he has forever changed our experience of Greek cooking. (Gael Greene, InsatiableCritic.com )
Here's a Greek cookbook as warm and welcoming as the Greeks themselves...filled with wonderful family stories, rewarding insights, and, last but not least, utterly delicious recipes. Bravo! (Paula Wolfert, author of Mediterranean Clay Pot Cooking, Mediterranean Grains and Greens, and The Slow Mediterranean Kitchen )
Michael Psilakis is a true original. While respecting the savory traditions of Greek cookery, he has been able to refine it into a modern global cuisine. How to Roast a Lamb gives the home cook every indication of just how wonderful Greek-American food can be. (John Mariani, Esquire food and travel columnist and author of The Encyclopedia of American Food & Drink )
"Best New Chef." (April 2008 Food and Wine )
"Chef of the Year." (October 2008 Bon Appetit )
"New York City goes Greek...but no-one does it as luminously as Michael Psilakis." (August 2007 Gourmet )
"Michael Psilakis elevates Greek cuisine to Olympian heights." (Time Out New York )
"The cooking [at Anthos] establishes Michael Psilakis as the Mario Batali of nouvelle Aegean cuisine." (January 2008 New York Magazine )
Anyone who reads this book-a delight of love and memory-will have a treasure trove of excellent and original recipes. (Barbara Kafka, author of Vegetable Love, from the Foreword )
Be seduced by chef Michael Psilakis, passionate son and champion of Greece. Fired by his philosophy of kefi-the transcendence of celebration-he has forever changed our experience of Greek cooking. (Gael Greene, InsatiableCritic.com )
Here's a Greek cookbook as warm and welcoming as the Greeks themselves...filled with wonderful family stories, rewarding insights, and, last but not least, utterly delicious recipes. Bravo! (Paula Wolfert, author of Mediterranean Clay Pot Cooking, Mediterranean Grains and Greens, and The Slow Mediterranean Kitchen )
Michael Psilakis is a true original. While respecting the savory traditions of Greek cookery, he has been able to refine it into a modern global cuisine. How to Roast a Lamb gives the home cook every indication of just how wonderful Greek-American food can be. (John Mariani, Esquire food and travel columnist and author of The Encyclopedia of American Food & Drink )
"Chef of the Year."
(November 2007 Esquire )"Best New Chef." (April 2008 Food and Wine )
"Chef of the Year." (October 2008 Bon Appetit )
"New York City goes Greek...but no-one does it as luminously as Michael Psilakis." (August 2007 Gourmet )
"Michael Psilakis elevates Greek cuisine to Olympian heights." (Time Out New York )
"The cooking [at Anthos] establishes Michael Psilakis as the Mario Batali of nouvelle Aegean cuisine." (January 2008 New York Magazine )
Product Description
A rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today. In How to Roast a Lamb, the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook.
Ten chapters provide colorful and heartfelt personal essays that lead into thematically related recipes. Gorgeous color photography accompanies many of the recipes throughout.
Psilakis's 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, satisfying flavors, and comfortable, family-oriented meals, will welcome Psilakis's approach to Greek food, which is similarly healthful, affordable, and satisfying to share any night of the week.
Inside This Book
(Learn More)
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.0 out of 5 stars (23 customer reviews)
36 of 37 people found the following review helpful
5.0 out of 5 stars
How to Roast a Lamb Review, Oct 18 2009
By J. Branam - Published on Amazon.com
This review is from: How to Roast a Lamb: New Greek Classic Cooking (Hardcover)
The initial look of the book is magnificent. It's a large book (three pounds) with a rare cover to the book outside of the jacket. I have noticed most books only contain the print on the jacket while the book is left bare. The photography is very inviting and draws you in. To me, it was not just a recipe book but a family journal of inspirational ideas with a feel for getting to know who Michael was and is.This cookbook is more than a cookbook as it's a collection of recipes on memories, emotions and insights that transpired throughout Michael's childhood and early adolescence. The forward section thoroughly explains the recipes and how to follow them which I found very helpful as I'm a novice Greek cook. His offerings of short cuts and optional steps/ingredients is a nice touch as you elevate up the level of being a true Greek chef.
If you aren't too familiar with ingredients used in Greek recipes, he does a superb job with describing them and providing the substitutes.
For the recipe I chose, which was difficult as there were so many wonderful choices, I went with Souvlaki: Chicken and Pork Shish Kebab. It looked AMAZING and mouth watering good!
I will forwarn you that the recipes are not simple or at least the one's I looked at. They take time to read and understand and to coordinate what you need to purchase. I photocopies the pages I needed as there was the main recipe but I also needed items for the Greek Salad, Ladolemono and Tsatziki. All in all, it was a labored event so ensure you have the time to put forward in creating this masterpiece.
This meal was FANTASTIC and definitely worth the time it took to make. If you love or even like Greek food and have even a small desire to cook, this book is for you!
21 of 21 people found the following review helpful
4.0 out of 5 stars
Beautiful & accessible ..., Oct 24 2009
By Caitlin Martin "addicted to words" - Published on Amazon.com
This review is from: How to Roast a Lamb: New Greek Classic Cooking (Hardcover)
This is a beautiful combination cookbook/memoir filled with relatively classical Greek recipes & a number of the writer's own interpretations of these classics.Michael Psilakis was voted Best New Chef by Food & Wine magazine for 2008. One of his Greek restaurants - Anthos - is one of only two Greek restaurants in the world with a Michelin star; that's really impressive. That he writes well & tells charming story, obviously loves food & wants to share his love of it, & can craft a good recipe are wonderful bonuses where he is concerned.
Many of these recipes are, frankly, complicated & require a pretty strong cooking background & lots & lots of ingredients. Many more, however, are straightforward & should be doable for most home cooks. The author's stories about his family & his love of Greek cuisine are highly readable & enjoyable. The photos in the book are outstanding & will make you want to go out, buy, & prepare octopus. Right now.
I am especially intrigued by the last chapter of Aegean pantry items that includes all kinds of confits, vinaigrettes, & candied fruits. Aside from the fact that it all sounds really tasty, it also screams Christmas presents!
This is a beautiful book & I know I'll be cooking from it often.
16 of 16 people found the following review helpful
5.0 out of 5 stars
Big and Beautiful, Oct 23 2009
By B. Davis "crazy about books" - Published on Amazon.com
This review is from: How to Roast a Lamb: New Greek Classic Cooking (Hardcover)
This big, beautiful cookbook tells you everything you need to know to start cooking delicious Greek food. There are ten chapters of recipes, techniques, personal memories, black and white and color photos. You will find 150 recipes: salads and side dishes, grilled meats, seafood delights, sauces, vinaigrettes, etc. There are classics like: spanakopita (spinach pie), Greek mac and cheese, chicken and pork Shish Kebab, tomato and String bean salad, pan roasted chicken with lemon potatoes, and more in this large collection of classic Mediterranean dishes and meals. I especially like the stuffed baby eggplant. Delicious!For cooks of Greek heritage or cooks in general, this is a very nice edition to the kitchen.
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