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04 December 2009

How To Roast A Lamb, New Greek Classic Cooking : A Book Review


Title: How To Roast A Lamb: New Greek Classic Cooking
Author: Michael Psilakis,Barbara Kafka
Publisher: Little, Brown and Company
Publication Date: October 28, 2009
Hardcover: 304 pages
ISBN: 9780316041218
Genre: Cookbook

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About the Book:

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.


My Review:

How to Roast A Lamb, New Greek Classic Cooking is one of the most beautiful cookbooks I have ever laid eyes upon. This book definitely should be out on display as well as used frequently. How to Roast A Lamb is filled with 150 mouth watering recipes from vinaigrettes to swordfish, brilliantly detailed photographs as well as heartwarming narratives, which lead up to each of the 10 sections of this cookbook. Being one not inclined to cook too adventurously, I was delighted to come across the section titled, "My First Recipes", a section for me. I successfully made Lentil Soup as well as White Bean soup, both of which were delicious. The instructions for each recipe are clear, concise, and well thought out. The photography of the dishes are of the highest quality and the narrative personalizes this exceptional cookbook. I cannot praise the narrative enough for the ability to bring the feelings of these foods and the traditions behind the food to life. The prose is beautiful and gently leads the reader into such wonderful sections as "Psilakis Birthday Dinners" and "Big-Party Cooking". It was from "Big Party Cooking" that my son, a much more adventurous chef than me, made Spanakopita, which was exquisite! From Lentils to Swordfish, this beautiful memoir/cookbook has it all.

About the Authors:

Michael Psilakis 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.

Barbara Kafka is the author of Vegetable Love, Roasting: A Simple Art, Party Food, Soup: A Way of Life, and the New York Times bestseller Microwave Gourmet. Vegetable Love was winner of the 2006 IACP award for Best Single
Subject Cookbook. She was a regular contributor to the New
York Times and has written extensively for food magazines in the United States,
Great Britain, and Australia, and was recently honored with the James Beard Foundation lifetime achievement award. She lives in New York and Vermont.

I received a free copy of How To Roast A Lamb from Hachette as part of the tour. Receiving a free copy in no way reflected my review of aforementioned novel.

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5 comments:

sumanam said...

Oh you loved the book and recipes too, me too.. nice review. I did the review sometime back, it's here:
http://sumanam.wordpress.com/2009/10/27/how-to-roast-a-lamb-by-michael-psilakis-my-review/

Lynda Coker said...

I can tell that you love a good cookbook as well as I do. I can linger over them for hours. Great review.

Sue Jackson said...

I'm not much into lamb but LOVE other Greek foods. My mouth is watering just reading about this cookbook!

Sounds wonderful - thanks for the review!

Sue

Naomi said...

Is there an avgolemono soup recipe? I know I probably spelled it wrong but it's a lemon-rice soup. I used to order it whenever I was sick from the Greek place down the street in Seattle. Mmm.

kaye said...

sounds good--roast lamb and all that.