How to Roast a Lamb: New Greek Classic Cooking

Front Cover
Little, Brown, Oct 28, 2009 - Cooking - 304 pages
7 Reviews
!--StartFragment-- 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.
 

What people are saying - Write a review

User ratings

5 stars
4
4 stars
3
3 stars
0
2 stars
0
1 star
0

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

Foreword
ABOUT THE BOOK
ABOUT THE RECIPES
ABOUT THE INGREDIENTS
Introduction
my fathers garden
open water
dinner family style
DEHYDRATED WATERMELON
PICKLED WATERMELON RIND
TAYLOR BAY SCALLOPS
THÁSSOS OLIVE OIL
SPICERUBBED HAMACHI
TO ASSEMBLE
OVENDRIED TOMATOES
SEA URCHIN TSATZIKI

my first recipes
the hunting trip
a lamb and a goat
ROASTED LEMON PURÉE
LAMB GYRO
psilakis birthday dinners
kefia time to dance
bigparty cooking
anthosthe new world
CUCUMBERYOGURT BROTH
THÁSSOS OLIVES AND DEHYDRATED FETA
BEET TARTARE
TO ASSEMBLE
RISOTTO
PICKLED PEARL ONIONS
FENNEL PURÉE
SAFFRON BROTH
SAFFRON ORZO
LAMB PASTITSIO
FETA MACARONIA
the aegean pantry
RECIPES BY TYPE OF DISH
METRIC EQUIVALENTS
ACKNOWLEDGMENTS
Copyright

Other editions - View all

Common terms and phrases

About the author (2009)

Barbara Kafka was born Barbara Joan Poses in Manhattan, New York on August 2, 1933. She received a bachelor's degree in English literature from Radcliffe College. While her husband was attending medical school, she edited medical journals. Before becoming a food writer, she was an editor at Mademoiselle. She was a food columnist for The New York Times and Gourmet, Family Circle, and Vogue magazines. She wrote several cookbooks including Microwave Gourmet, The Opinionated Palate: Passions and Peeves on Eating and Food, Food for Friends, Roasting: A Simple Art, Vegetable Love, and The Intolerant Gourmet: Glorious Food Without Gluten and Lactose. She received two Lifetime Achievement Awards and the Cookbook Hall of Fame Award from the James Beard Foundation. She died from complications of Parkinson's disease on June 1, 2018 at the age of 84.

Bibliographic information