How to Roast a Lamb: New Greek Classic Cooking

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 about the recipe before the "how-to's". I made the Chicken Souvlaki Shish Kabob w/ Ladolemono sauce & spinach rice. Easy, and delicious! The house also smelled wonderful! Well organized recipes, easy to understand and delicious results... What show more more can you ask for?! I can now say Greek Cuisine is more than feta cheese and Baklava! show less

This gorgeous cookbook will inspire timid cooks to attempt at least a few of its simpler Greek dishes. Chef Michael Psilakis combines family history with beautiful photography & easy to follow directions.

The recipes are mostly approachable, thanks to his decision to substitute time-consuming ingredients such as homemade stock with water in an effort to get people off the couch and into the kitchen. The wide variety of appetizers, entrees, and desserts make this an excellent cookbook to have on hand both for its beauty and usefulness. AG, 11/9/09

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 craft a good recipe are wonderful bonuses where he is concerned.

Many of these recipes are, frankly, complicated & require a pretty strong cooking background & lots & lots of ingredients. Many more, however, are straightforward & should be doable for most home cooks. show more The author's stories about his family & his love of Greek cuisine are highly readable & enjoyable. The photos in the book are outstanding & will make you want to go out, buy, & prepare octopus. Right now.

I am especially intrigued by the last chapter of Aegean pantry items that includes all kinds of confits, vinaigrettes, & candied fruits. Aside from the fact that it all sounds really tasty, it also screams Christmas presents!

This is a beautiful book & I know I'll be cooking from it often. show less

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 beautiful and delicious. I'd like to own this book someday!

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 these recipes challenging and/or aspirational. Still even the novice cook will find numerous delicious and accessible recipes, such as: Shrimp with Orzo & Tomato; Pan-Roasted Chicken with Lemon Potatoes; Spinach Rice; and Beef & Rice Meatballs in Egg-Lemon show more Soup. In addition, the memoir passages provide an interesting backstory to the recipes.

How to Roast a Lamb would be a great gift for Greek Foodies of all levels!

Publisher: Little, Brown and Company, Hachette Book Group, (Oct. 28, 2009), 304 pages
Advance Review Copy Provided Courtesy of the Publisher. show less

The author, Michael Psilakis is a self-taught chef and is the co-owner of a growing empire of modern Mediterranean restaurants. The book contains recipes from his restaurant and from his home.

There are eleven chapters:
My Father's Garden
Open Water
Dinner, Family Style
My First Recipes
The Hunting Trip
A Lamb And A Goat
Psilakes Birthday Dinners
Kefi- A Time To Dance
Big Party Cooking
Anthos- The New World
The Aegean Pantry

There are beautiful photos of the recipes, some of the foods used and even some from the authors family. The book is the biggest cookbook I've ever owned, it weighs 3 pounds and measures 10.2 x 8.6 x 1.3 inches. There is a section in the back for finding recipes via dish type, an index, and a metric conversion chart. The recipes show more concentrate of ingredients that are fresh and healthy as well as full of flavor. I used to work in a Greek restaurant and know that some of the ingreadients used are a bit unusual if you aren't familiar with this type of cooking, but I love this cookbook and the recipes are easier to make than some of the other recipes I've seen. I think this is a great book for anyone who loves flavorful meals whether they love to cook or not since these recipes are not that time consuming and are rather simple. Personally, I love this cookbook and plan on using some of the "My Father's Garden" recipes for Chrismas dinner. show less

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.