HOW TO ROAST A LAMB / Review

by Michael Psilakis

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.

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.

Is it possible to gain weight just from reading a cookbook?

Hang on…I need to wipe some drool off my keyboard!

is a big beautiful book, with glorious recipes and photographs.

I plan to prepare some of the dishes, for Thanksgiving this year.

Butternut Soup for starters, and then on to

Bulgur Salad with Roasted Peppers, Capers, Raisins, Celery & Onion.

My foodie daughter is going to think she died and went to heaven!

And Pastitsio…oh my.

I grew up in Dunedin, which is right next door to Tarpon Springs

 (a village on the east coast of Florida, with a rich Greek heritage).

I had my first plate of Pastitsio (and Dolmathakia – stuffed grape leaves),

at a small family run restaurant, that used to be on Main Street.

I’ve never made Pastitio, but I’m very confident that it will

turn out great, because the recipes in How To Roast A Lamb

are very easy to follow.

The first recipe I want to try?

Yogurt With Candied Quince & Crushed Jordan Almonds.

Doesn’t that sound fantastic? Since quince aren’t readily available

I will have to substitute with pears, but I think it will still be good.

Or maybe some Chickpea Spread or Spanakopita

With chapters like My Father’s Garden, Dinner, Family Style, Big-Party Cooking, and  The Aegean Pantry…readers are sure to find recipes for every occasion.

How about Pan-Roasted Chicken With Lemon Potatoes, or Baklava…gotta have dessert!

This book isn’t just recipes.

Michael Psilakis begins each chapter with heart warming stories.

He writes about his restaurants, his family, Greek culture…and of course – food. 

He also adds words of advice throughout the book.

* Using fresh ricotta.

*How important vegetables are, in Lenten cooking.

*You need to let your steak rest before cutting into it.

* Making Creamy Artichoke Vinaigrette.

There are some recipes that I’m too chicken to try.

Like Sea Urchin Tsatziki Crab & Lobster with Yogurt & Caviar

or Octopus, Salami & Apples With Anchovy Vinaigrette,

but they are still fun to read about:-)

How To Roast a Lamb should be a kitchen staple,

for anyone who enjoys and/or wants to learn more about Greek  food!

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Thanks so much to Anna, and Hachette Book Group USA,

for giving me the opportunity to review

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