How to Roast a Lamb: New Greek Classic Cooking

Front Cover
Little, Brown, Oct 28, 2009 - Cooking - 304 pages
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.
 

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Psilakis Cook Book

User Review  - kikit - Overstock.com

This is one of the best cookbooks I have ever used. It is not only a cookbook but a beautiful story of a family. The author makes it simple and very tasty.. pictures are beautiful too. I gave one as a ... Read full review

LibraryThing Review

User Review  - carrieprice78 - LibraryThing

This is a great book. I don't know a lot about Greek cooking, but this seems really authentic. Psilakis peppers the book with personal anecdotes. I unfortunately have not had the chance to make much ... Read full review

Contents

COPYRIGHT
INTRODUCTION
Wild Bitter Greens Roasted Peppers Grilled Onion OilMarinated Dried
Stewed English Peas Mushrooms
Bulgur Salad with Roasted Peppers Capers Raisins Celery Onion
Copyright

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About the author (2009)

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 Appétit and Esquire, a Michelin star, and a James Beard Award nomination. He owns Kefi, Fishtag, and MP Taverna in New York.

Barbara Kafka is the author of Vegetable Love, Roasting: A Simple Art, Party Food, Soup: A Way of Life, and the New York Times bestseller Microwave Gourmet. Vegetable Love was winner of the 2006 IACP award for Best Single Subject Cookbook. She has been a regular contributor to the New York Times and has written extensively for food magazines in the United States, Great Britain, and Australia, and was recently honored with the James Beard Foundation lifetime achievement award. She lives in New York and Vermont.

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