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174th out of 335 books
—
218 voters
How to Roast a Lamb: New Greek Classic Cooking
<!--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...more
Hardcover, 304 pages
Published
October 28th 2009
by Little, Brown and Company
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How to Roast a Lamb by Michael Psilakis is an oversize and gorgeous Greek cookbook. It is also, in part, a memoir of Psilakis’s early years.
How to Roast a Lamb would be ideal for a Greek cuisine foodie or other proficient cook. For instance, foodies will likely enjoy the following recipes: Ouzo & Orange-Braised Snails; Roasted Skate with Walnut Baklava Yogurt & Candied Quince; and Octopus, Salami & Apples with Anchovy Vinaigrette and many more. The novice cook, however, may find thes...more
How to Roast a Lamb would be ideal for a Greek cuisine foodie or other proficient cook. For instance, foodies will likely enjoy the following recipes: Ouzo & Orange-Braised Snails; Roasted Skate with Walnut Baklava Yogurt & Candied Quince; and Octopus, Salami & Apples with Anchovy Vinaigrette and many more. The novice cook, however, may find thes...more
This is a beautifully done hardcover cookbook with a dust jacket. The cookbook has 288 pages and eleven chapters. The author prefaces each chapter with stories and photographs from his childhood that tie into the theme of each chapter and explain his love for cooking.
There are a total of one hundred and fifty recipes and many black and white and color photographs throughout the book. Many of the recipes feature meats some of us might not be familiar cooking with including pheasant, rabbit, venis...more
There are a total of one hundred and fifty recipes and many black and white and color photographs throughout the book. Many of the recipes feature meats some of us might not be familiar cooking with including pheasant, rabbit, venis...more
Usually, when reviewing a cookbook, the first thing I do is look for a recipe or two to make--after all, what good is a cookbook if the recipes aren't? I'm sure a lot of the recipes are wonderful, if you have time to make them, the ingredients available and a family that will eat them. I'm looking here at a recipe for smoked octopus with fennel puree, lemon confit & pickled vegetables. Preparing it is a two day job as you have to soak the vegetables in a pickling solution overnight. You have...more
Review: this is a beautiful (huge! like, 2 inches thick.) book bursting with incredible pictures that make me crave salad like i never have before and make octopus actually look edible (and appealing), information that I never would have known or thought about about the ingredients, and fantastic (and some… interesting…)recipes. A typical recipe will include a beautiful full page photograph, description of the food, very easy to read and easy to follow instructions, extra ideas and variations, a...more
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 cra...more
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 cra...more
(Curse), this book is delicious. Rustic, clear recipes for every traditional Greek favorite you've ever loved and more; matte photographs so colorful and full of detail that you know how satisfying each dish will be; delightful narratives and explanations take you straight to Mykonos, Napflion, Olympia, etc. If a favorite restaurant in Ft. Lauderdale has been able to pull off tomatosalata, loukaniko, and pastitsio, then, with the help of (being seduced by) this book, I can too. I will romance th...more
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, but the few recipes I've made are definite keepers. Also, it seems that Psilakis uses building block methods for his cuisine. For example, the garlic confit, chickpea confit, and artichoke confit come in handy in a majority of other recipes. I also made melitzanosalata (eggplant dip) and it was beau...more
What a gorgeous cookbook! Oversized with beautiful color photographs, it is a cookbook to enjoy not just for the recipes but for the stories of Michael Psilakis' family peppered thru-out the book. I'm not a professional cook, I just need a cookbook that is well written and this is what How to Roast a Lamb is- a well written cookbook. When I opened up the book to look at the recipes I did not feel intimidated I felt invited. Like a friend talking about his or her recipe, Michael writes a little a...more
I love food but I hate cooking. Luckily, the love of my life also loves to cook. He's the king of spices and can cook pure perfection. He likes to take his time and make sure that the meal is as tasty as possible. There are tons of yummy recipes in this book that I am dying to try.
Really enjoyed Psilakis' personal stories throughout the book; I particularly enjoyed his stories of his Greek dancing career, and the picture of him dancing on top of a bottle was incredible! I can't wait to try his recipes for gyro and souvlaki because they look fabulous.
The recipes are wonderful and work well for the home cook. My favorites are the gyros and his version of hummus. The stories ring so true and are so enjoyable to read. My favorite cookbook, and I have a lot of them.
Jul 29, 2011
Catherine Woodman
added it
Quite possibly the best Greek cookbook I have ever seen--and there are quite a few lamb recipes, if that is something that you are in search of. Elegantly put together, it is really a good one.
The most beautiful cookbook and life story I have ever read. Fabulous photography and recipes that will make any chef jealous. I love this book!
This is as much an endearing family history as it is a cookbook. While I doubt I'll make any of the recipes, I'll make a point of visiting one of his restaurants in Manhattan, Kefi or Anthos.
Publisher: Little, Brown and Company (October 28, 2009), 304 pages.
Review copy provided by the publisher.
Love it!
I liked the book and the stories. I wanted to taste the pictures not read about them. The truth is that I got it at a bad week where I had no energy to consider new food. maybe I'll get it again.
Apr 24, 2013
Kathleen
marked it as to-read
Feb 13, 2013
Diana Duncan
marked it as to-read
Jan 21, 2013
Jorge
marked it as to-read
Jan 20, 2013
Eric
marked it as to-read
Jan 09, 2013
Sreevidhya
marked it as to-read
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Feb 13, 2011 11:44am