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How to Roast A Lamb

New Greek Classic Cooking
Psilakis, Michael (Book - 2009 )
Average Rating: 3.5 stars out of 5.
How to Roast A Lamb


Item Details

Baker & Taylor
A celebration of contemporary Greek cuisine by the owner of the Michelin star-rated Anthos restaurant shares stories from his childhood and development as a chef, providing a variety of everyday recipes that use familiar techniques and readily available ingredients.

Hachette Book Group
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.


Baker
& Taylor

Celebrates contemporary Greek cuisine through a restaurant owner's stories about his life, and recipes that use familiar techniques and readily available ingredients.

Authors: Psilakis, Michael
Statement of Responsibility: Michael Psilakis ; with Brigit Binns, Ellen Shapiro ; foreword by Barbara Kafka ; photography Christopher Hirsheimer & Melissa Hamilton
Title: How to roast a lamb
new Greek classic cooking
Publisher: New York :, Little, Brown and Co.,, 2009
Edition: 1st ed
Characteristics: xiv, 288 p. :,ill. (some col.) ;,27 cm.
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Report This Jul 02, 2012
  • dfpoz rated this: 4.5 stars out of 5.

I love exploring cuisines & seeing what I can (& can't) bring to my own table, which is gluten free. I really like the recipes that are relatively simple & easy to do, use natural, easily found ingredients & that are naturally gluten free. Or those that are easily adapted. This book met all of that, & more!

Names of recipes in English followed by Greek. I found the following pages interesting: p. 14 photo of cherry tomatoes p. 27 Stewed English Peas & Mushrooms p. 30 Grilled Watermelon & Grilled Manouri p. 44 Octopus, Salami & Apples with Anchovy Vinaigrette p. 88 Whole Chicken Soup with Avgolemeno & Orizo p. 94 & 95 for fish overlay p. 141's story - using unconventional cuts or the worst cuts of meat and showing that "all food is beautiful." p. 270 vinaigrettes p. 276 candied cherries, quince, orange peels

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Psilakis, Michael
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