How To Roast A Lamb: New Greek Classic Cooking

November 3, 2009 recipe 3

How To Roast A Lamb: New Greek Classic Cooking
Author: Michael Psilakis
*I received this book from Hachette Books free of charge in exchange for an honest review*

  • Hardcover: 304 pages
  • Publisher: Little, Brown and Company (October 28, 2009)
  • Language: English
  • ISBN-10: 0316041211
  • ISBN-13: 978-0316041218

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.

I am by no means a cook. If it doesn’t come in a box, can be delivered from a nearby restraunt, or be a wonderful desert, then I am scared to try it. Usually I stick to making sweets. They are easy and yummy. If you are not familiar with some of the Greek ingredients, then I highly recommend you look into them first. These recipes are complicated if you are a beginner in the cooking area. The book did have some wonderful memories that the author shares and he does explain the process of the dish thoroughly though. If you have the time and the patience then this book would be a wonderful cookbook on your kitchen shelf. Here are some examples of the recipes you will find in it:
Braised Rabbit and Quail
Stuffed Baby Eggplants
Orange-Braised Snails
Lobster Broth
See, these even sound complicated to me. They seem to be more of the ritzy dishes instead of dishes you would fix every day for your family. If you are a serious cook and enjoy the Greek ingredients, then give it a go. I for one will stick to ordering pizza and making brownies.


A Decent Read.
Has Some Drawbacks Though.

3 Responses to “How To Roast A Lamb: New Greek Classic Cooking”

  1. La Coccinelle

    Orange-braised snails?

    You know, I’ve had escargot in restaurants, but I’ve never thought about cooking them at home. Short of scavenging in the garden, I wouldn’t even know where to get snails. I’ve certainly never seen them in the grocery store!

  2. L. Diane Wolfe

    Greeks are some of the healthiest people in the world due to their diet.
    But since I usually have to substitute at least one ingredient in a normal recipe, it sounds as if I’d be sunk with this cookcook!

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