How to Roast a Lamb


Authors: Michael Psilakis, Barbara Kafka
Little, Brown and Company Publishing
October 2009
ISBN: 0316041211

My Review: I have never owned a greek cookbook and other than making my own chickpea hummus, I have never cooked Greek food. I did not grow up with Greek food. I have never been to a Greek restaurant. I believe this cookbook could change my cooking habits. I believe the recipes from this cookbook could find their way onto my table.

This book should be viewed as a resource for Greek food and recipes. Every cook should have this book included in their arsenal. This is an excellent reference for original Greek recipes with a modern twist.

I have to admit, I was intimidated by this book at first glance. It is a large book with overwhelming ingredient lists and hard to find items. Would a working mother really have time to shop and cook these recipes for her family? I will tell you honestly that some of these recipes are far too advanced for my family. The Poached Halibut with Cypriot Shellfish Salad, Cucumber-Yogurt Broth & Caviar has 49 ingredients including sheep’s milk yogurt, live razor clams and sturgeon caviar. I don’t think my local Kroger will be able to accommodate. I bring this up not in a negative way but to keep your expectations in check. This is not your casual Food Network recipe book. This book is about so much more than Greek food. It is about culture, family, traditions and the spirit of Greece.

What I am planning for my table: Spanakopita, Dried Fruit Salad with Thyme-Honey Vinaigrette and Grilled Watermelon & Grilled Manouri.

5 out of 5 stars.

From the Publisher: 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.

You can buy How to Roast a Lamb from Amazon, B&N and other fine booksellers.


**Thank you Anna from Hachette for the opportunity to review this fine book**

1 comment:

Honeymoon bed breakfast said...

I've lived in small towns most of my life. But I’m lucky enough to live in area where we can get a lot of products now, but have lived in small towns where things weren't available, so I know what you mean. This doesn't sound like the kind of cooking I do - I'm all about quick and easy at this point in my life.