Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ $3.99 shipping
How to Roast a Lamb: New Greek Classic Cooking Hardcover – October 28, 2009
|New from||Used from|
"Enlightenment Now: The Case for Reason, Science, Humanism, and Progress"
Is the world really falling apart? Is the ideal of progress obsolete? Cognitive scientist and public intellectual Steven Pinker urges us to step back from the gory headlines and prophecies of doom, and instead, follow the data: In seventy-five jaw-dropping graphs, Pinker shows that life, health, prosperity, safety, peace, knowledge, and happiness are on the rise. Learn more
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
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.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
New York never really appreciated great Greek cooking till Psilakis appeared on the Manhattan dining scene a few years ago. Psilakis’ restaurants became overnight sensations, offering intelligent cooking that presented classic Greek dishes done to perfection, unusual meats rarely seen outside Greece, and wholly imaginative adaptations of standard ingredients reworked with contemporary inspirations. At the heart of Greek cooking lie vegetables and seafood. Traditional small plates include four-cheese stuffed zucchini blossoms, artichokes, fish-roe spread, and garlicky potato puree, perfect for dipping. Cod, skate, octopus, and cuttlefish all star in grilled, fried, and stewed guises. Eggplant gets the royal treatment in moussaka, which Psilakis prepares with goat instead of lamb or beef. Not content with popular lasagna-like pastitsio, Psilakis deconstructs its components, even specifying handmade feta macaroni for a showstopping presentation. An important addition to any culinary library, not just ethnic Greek collections. --Mark Knoblauch
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
The Garides, Kritharaki, Tomata (Shrimp with Orzo & Tomato) was amazing!!! And that one was really fast because I'd already made the Garlic Confit.
The Youvarlakia (Beef & Rice Meatballs in Egg-Lemon Soup) tastes perfect. My daughter held her empty bowl upside down to make sure she didn't miss any. 😂
The Psito Boutaki Arniou (roasted leg of lamb) gets butterflied and stuffed with sun dried tomatoes, olives, garlic confit, herbs, etc. The whole house smelled amazing!
I'm so glad I bought this amazing book! I can't wait to try the rest of the recipes!
Have also gotten a gift card to his restaurants and book to give as anniversary or wedding gift.
The book itself is weighty and features amazing quality paper (I'm a fan of good paper). The photos of the food and of Michael's family are great and left me wanting more.
Love the fact that Michael could have made the recipes complicated to show off his grasp of fine cooking, but opted to make each dish something even a basic home cook could recreate. His goal to make Greek food accessible and simple to share with family and friends was accomplished - in a big way.
Looking forward to dining at Anthos and Michael's next book.
It's a book for people who know their way around a kitchen, but it is not needed to know your way around a Greek kitchen before you pick this up and begin. He helps you out. Not every recipe has a photograph, but that's not a detriment to those of us with good visual powers. The photographs that do exist are enticing.
I do live in an area (New England) where I can get nearly all of the ingredients used. But with the Internet I don't foresee much problem elsewhere.
If you like Greek cooking, and want an approachable cookbook, or you want to explore cuisines along the Mediterranean, I'd highly recommend this book.