How to Roast a Lamb: New Greek Classic Cooking

How to Roast a Lamb: New Greek Classic Cooking

by Michael Psilakis
     
 

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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

Overview

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.

Editorial Reviews

InsatiableCritic.com - Gael Greene
Be seduced by chef Michael Psilakis, passionate son and champion of Greece. Fired by his philosophy of kefi-the transcendence of celebration-he has forever changed our experience of Greek cooking.
New York Magazine - January 2008
"The cooking [at Anthos] establishes Michael Psilakis as the Mario Batali of nouvelle Aegean cuisine."
author of Vegetable Love, from the Foreword - Barbara Kafka
Anyone who reads this book-a delight of love and memory-will have a treasure trove of excellent and original recipes.
InsatiableCritic.com
Be seduced by chef Michael Psilakis, passionate son and champion of Greece. Fired by his philosophy of kefi-the transcendence of celebration-he has forever changed our experience of Greek cooking.
Paula Wolfert
Here's a Greek cookbook as warm and welcoming as the Greeks themselves...filled with wonderful family stories, rewarding insights, and, last but not least, utterly delicious recipes. Bravo!
Esquire food and travel columnist and author of The Encyclopedia of American Food & Drink - John Mariani
Michael Psilakis is a true original. While respecting the savory traditions of Greek cookery, he has been able to refine it into a modern global cuisine. How to Roast a Lamb gives the home cook every indication of just how wonderful Greek-American food can be.
From the Publisher
Michael has single-handedly transformed the Western idea of Greek food as we know it. He deserves every bit of the attention he's gotten. The future is his.—Anthony Bourdain

Anyone who reads this book-a delight of love and memory-will have a treasure trove of excellent and original recipes.—Barbara Kafka, author of Vegetable Love, from the Foreword

Be seduced by chef Michael
Psilakis, passionate son and champion of Greece. Fired by his philosophy of kefi-the transcendence of celebration-he has forever changed our experience of Greek cooking.—Gael Greene, InsatiableCritic.com

Here's a Greek cookbook as warm and welcoming as the Greeks themselves...filled with wonderful family stories, rewarding insights, and, last but not least, utterly delicious recipes. Bravo!—Paula Wolfert, author of Mediterranean Clay Pot Cooking, Mediterranean Grains and Greens, and The Slow Mediterranean Kitchen

Michael Psilakis is a true original. While respecting the savory traditions of Greek cookery, he has been able to refine it into a modern global cuisine. How to Roast a Lamb gives the home cook every indication of just how wonderful Greek-American food can be.—John Mariani, Esquire food and travel columnist and author of The Encyclopedia of American Food & Drink"

Chef of the Year."—Esquire, November 2007"

Best New Chef."
Food and Wine, April 2008"

Chef of the Year."
Bon Appetit, October 2008"

New York City goes Greek...but no-one does it as luminously as Michael Psilakis."—Gourmet, August 2007"

Michael Psilakis elevates Greek cuisine to Olympian heights."
Time Out New York"

The cooking [at Anthos] establishes Michael Psilakis as the Mario Batali of nouvelle Aegean cuisine."
New York Magazine, January 2008

Bon Appetit - October 2008
"Chef of the Year."
Anthony Bourdain
Michael has single-handedly transformed the Western idea of Greek food as we know it. He deserves every bit of the attention he's gotten. The future is his.
InsatiableCritic.com Gael Greene
Be seduced by chef Michael
Psilakis, passionate son and champion of Greece. Fired by his philosophy of kefi-the transcendence of celebration-he has forever changed our experience of Greek cooking.
Esquire - November 2007

"Chef of the Year."
Food and Wine - April 2008
"Best New Chef."
Esquire food and travel columnist and author of Th John Mariani
Michael Psilakis is a true original. While respecting the savory traditions of Greek cookery, he has been able to refine it into a modern global cuisine. How to Roast a Lamb gives the home cook every indication of just how wonderful Greek-American food can be.
Gourmet - August 2007
"New York City goes Greek...but no-one does it as luminously as Michael Psilakis."
Esquire
Chef of the Year.

November 2007

Food and Wine
Best New Chef.

April 2008

Bon Appetit Magazine Editors
Chef of the Year.

October 2008

Gourmet
New York City goes Greek...but no-one does it as luminously as Michael Psilakis.
August 2007
Time Out New York
"Michael Psilakis elevates Greek cuisine to Olympian heights."
New York Magazine
The cooking [at Anthos] establishes Michael Psilakis as the Mario Batali of nouvelle Aegean cuisine.

January 2008

Publishers Weekly
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.)
Library Journal
Award-winning chef Psilakis co-owns four Manhattan restaurants, including Anthos (the only Greek restaurant in the United States to be awarded the Michelin Star). His first cookbook serves 150 dishes (salads, stews, meat dishes, and sauces and spreads) and offers tips on where to buy hard-to-find Greek ingredients and suggested substitutions (drained whole-milk yogurt in place of Greek yogurt). Although clearly written, recipes are aimed at more experienced cooks who know how to "sear" and "deglaze a pot." Psilakis's personal essays add context to the recipes and make his book a treat for foodies who enjoy getting to know famous chefs. Novice cooks will prefer Theoni Pappar's more accessible Greek Cooking for Everyone.

Product Details

ISBN-13:
9780316041218
Publisher:
Little, Brown and Company
Publication date:
10/28/2009
Pages:
304
Sales rank:
505,493
Product dimensions:
8.30(w) x 10.10(h) x 1.60(d)

What People are saying about this

Anthony Bourdain
Michael has single-handedly transformed the Western idea of Greek food as we know it. He deserves every bit of the attention he's gotten. The future is his.

Meet the Author

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, andwas recently honored with the James Beard Foundation lifetime achievement award.She lives in New York and Vermont.

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