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How to Roast a Lamb: New Greek Classic Cooking

by Michael Psilakis

Other authors: Brigit Binns, Melissa Hamilton (Photographer), Christopher Hirsheimer (Photographer), Barbara Kafka (Foreword), Ellen Shapiro

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1147194,536 (4.27)None
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.… (more)
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Showing 1-5 of 7 (next | show all)
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! ( )
  carrieprice78 | Feb 24, 2010 |
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 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. ( )
  kimspam66 | Nov 12, 2009 |
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 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. ( )
  VickiLN | Nov 11, 2009 |
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 ( )
  PotomacLibrary | Nov 9, 2009 |
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. ( )
  bridget3420 | Nov 6, 2009 |
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» Add other authors

Author nameRoleType of authorWork?Status
Michael Psilakisprimary authorall editionscalculated
Binns, Brigitsecondary authorall editionsconfirmed
Hamilton, MelissaPhotographersecondary authorall editionsconfirmed
Hirsheimer, ChristopherPhotographersecondary authorall editionsconfirmed
Kafka, BarbaraForewordsecondary authorall editionsconfirmed
Shapiro, Ellensecondary authorall editionsconfirmed
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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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