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How to Roast a Lamb: New Greek Classic Cooking Hardcover – October 28, 2009
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Top Customer Reviews
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!
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.
For cooks of Greek heritage or cooks in general, this is a very nice edition to the kitchen.
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
Most Recent Customer Reviews
Great cookbook! Gave this as a gift, unexpectedly received a signed copy!Published 4 months ago by MGK
Good book. It's only half a cookbook and half a biography. Recipes are delicious and Michael's stories are engaging. Read morePublished 5 months ago by Simply Elegant
This book looked like it was brand new when it arrived, earlier than I expected. If you enjoy Greek food - this is the cookbook for you. Read morePublished 16 months ago by andrea e. geshan
I really loved this book. The pictures are beautiful, the recipes easy to follow and it is an entertaining book. I learned quite a bit from this book. Read morePublished 20 months ago by Faith J. Adrian
Great recipes, great pics , and heartwarming family history. Have used many times and buy as house gift
when visiting. Read more
Everything I've made out of this book has been a gem. Psilakis has included a wonderful blend of recipes, family tradition, photos, and culture. Read morePublished on April 18, 2013 by Jones
Great book, the copy I received was an old library book. The cover doesn't matter, the book will be stained up in no time. I plan to make a many recipes.Published on March 21, 2013 by Yosh