Synopsis as given by 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.
This is a gorgeous cookbook! It is oversized with beautiful colorful photos and wonderful recipes that are well written out! I am not a professional cook, but welcome new cooking ideas.
This is my first cookbook review… When I first signed up for reviewing this book, frankly speaking, I didn’t know what i was signingb up for!!! the cover attracted me… and then when the book was in my doorstep… well let’s just say I was intimidated… my idea of greek cooking is only limited to “Gyros”… and here I was with a greek cooking book in my very “bengali” kitchen which is far away from Greece!!!!!!!!
Well I had to open up… I love food too much to let it sit in my shelf!!! when I opened it up! Sprinkled among the recipes are anecdotes, and stories of the author’s family! It was all so interesting and welcoming. When I looked thru the recipes I didn’t feel intimidated I felt invited. Michael Psilakis talks a little about each recipe before he gets into the “how to’s” of making it! And the recipes are easy to understand. 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.
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.
The first day, for dinner, I made the Chicken Souvlaki Shish Kabob w/ Ladolemono sauce and spinach rice as a side dish. It was delicious!! 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!
Thanks Anna & Hachett for giving me the opportunity to read and review this book…