Product Description

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. 

Product Details

• Amazon Sales Rank: #811 in Books
• Published on: 2009-10-28
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 304 pages

Features

• ISBN13: 9780316041218
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
Starred Review. Psilakis, highly acclaimed chef and owner of New York City's Kefi and Anthos, honors Greek cuisine in this nostalgic and charming book. More than a collection of recipes, this book is a celebration of Greek culture and its extraordinary effect on the author. Each section begins with a personal story demonstrating how his love of food was ingrained in him. The recipes that follow are organized by the foods tied to the experiences he describes. My Father's Garden pays homage to the family garden and includes a tantalizing recipe for sweet and sour eggplant and onion stew. Open Water includes grilled swordfish with tomato-braised cauliflower, and Kefi—A Time to Dance offers fried pork and beef meatballs and a variety of spreads including chickpea with roasted pepper and feta. Psilakis recounts a moving story about raising a young lamb and kid, resulting in recipes for both roasted leg of lamb and braised goat. The author includes a helpful list of ingredients for those less familiar with Greek cuisine and offers optional shortcuts, such as using high-quality prepared ingredients to aid those pressed for time. Complete with full color photographs of many dishes and numerous black and white family photos, the work enables readers to embrace not only Greek cuisine but its culture as well. (Oct.)
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Review
Michael has single-handedly transformed the Western idea of Greek food as we know it. He deserves every bit of the attention he's gotten. The future is his. (Anthony Bourdain )

Anyone who reads this book-a delight of love and memory-will have a treasure trove of excellent and original recipes. (Barbara Kafka, author of Vegetable Love, from the Foreword )

Be seduced by chef Michael Psilakis, passionate son and champion of Greece. Fired by his philosophy of kefi-the transcendence of celebration-he has forever changed our experience of Greek cooking. (Gael Greene, InsatiableCritic.com )

Here's a Greek cookbook as warm and welcoming as the Greeks themselves...filled with wonderful family stories, rewarding insights, and, last but not least, utterly delicious recipes. Bravo! (Paula Wolfert, author of Mediterranean Clay Pot Cooking, Mediterranean Grains and Greens, and The Slow Mediterranean Kitchen )

Michael Psilakis is a true original. While respecting the savory traditions of Greek cookery, he has been able to refine it into a modern global cuisine. How to Roast a Lamb gives the home cook every indication of just how wonderful Greek-American food can be. (John Mariani, Esquire food and travel columnist and author of The Encyclopedia of American Food & Drink )

About the Author
A long time front-of-house man with no professional cooking experience, Michael Psilakis took control of the kitchen when, as owner of his Long Island restaurant, Ecco, his chef simply failed to show up for work one night. Since then, his star as a chef and entrepreneur has risen considerably. He now owns three restaurants in Manhattan--Anthos, a showcase for his modern take on fine Greek dining; Kefi, a cozier spot that serves the more classic home cooking he grew up on; and, Mia Dona, a new Italian restaurant with a Greek bent. Psilakis lives in New York. 

Customer Reviews

How to Roast a Lamb Review
The initial look of the book is magnificent. It's a large book (three pounds) with a rare cover to the book outside of the jacket. I have noticed most books only contain the print on the jacket while the book is left bare. The photography is very inviting and draws you in. To me, it was not just a recipe book but a family journal of inspirational ideas with a feel for getting to know who Michael was and is.

This cookbook is more than a cookbook as it's a collection of recipes on memories, emotions and insights that transpired throughout Michael's childhood and early adolescence. The forward section thoroughly explains the recipes and how to follow them which I found very helpful as I'm a novice Greek cook. His offerings of short cuts and optional steps/ingredients is a nice touch as you elevate up the level of being a true Greek chef.

If you aren't too familiar with ingredients used in Greek recipes, he does a superb job with describing them and providing the substitutes.

For the recipe I chose, which was difficult as there were so many wonderful choices, I went with Souvlaki: Chicken and Pork Shish Kebab. It looked AMAZING and mouth watering good!

I will forwarn you that the recipes are not simple or at least the one's I looked at. They take time to read and understand and to coordinate what you need to purchase. I photocopies the pages I needed as there was the main recipe but I also needed items for the Greek Salad, Ladolemono and Tsatziki. All in all, it was a labored event so ensure you have the time to put forward in creating this masterpiece.

This meal was FANTASTIC and definitely worth the time it took to make. If you love or even like Greek food and have even a small desire to cook, this book is for you!

Beautiful & accessible ...
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. 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.

Big and Beautiful
This big, beautiful cookbook tells you everything you need to know to start cooking delicious Greek food. There are ten chapters of recipes, techniques, personal memories, black and white and color photos. You will find 150 recipes: salads and side dishes, grilled meats, seafood delights, sauces, vinaigrettes, etc. There are classics like: spanakopita (spinach pie), Greek mac and cheese, chicken and pork Shish Kebab, tomato and String bean salad, pan roasted chicken with lemon potatoes, and more in this large collection of classic Mediterranean dishes and meals. I especially like the stuffed baby eggplant. Delicious!

For cooks of Greek heritage or cooks in general, this is a very nice edition to the kitchen.