| | |  | Gourmet Ingredients > | Home » » How to Roast a Lamb: New Greek Classic Cooking | | | | | | | Description: | | 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.
| | | Features: | |
• ISBN13: 9780316041218
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
| | | Product Details: | | | Author:
| Michael Psilakis | | Hardcover:
| 304 pages | | Publisher:
| Little, Brown and Company | | Publication Date:
| October 28, 2009 | | Language:
| English | | ISBN:
| 0316041211 | | Package Length:
| 12.0 inches | | Package Width:
| 10.1 inches | | Package Height:
| 1.5 inches | | Package Weight:
| 2.65 pounds | | Average Customer Rating:
|  based on 18 reviews |
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| $17.48 | New | | | $17.95 | New | | | $20.50 | New | | | $21.00 | New | | | $21.00 | New | | | $21.22 | New | | | $21.93 | New | | | $23.10 This item is eligible for FREE Super Saver Shipping on orders over $25. | New | | | $23.26 | New | | | $24.50 | New | | | $25.11 | New | | | $26.01 | New | | | $26.96 | New | | | $26.99 | New | | | $28.00 | New | | | $29.54 | New | | | $29.84 | New | | | $30.41 | New | | | $33.27 | New | | | $33.40 | New | | | $33.95 | New | | | $34.14 | New | | | $34.71 | New | | | $35.00 | New | | | $35.00 | New | | | $35.00 | New | | | $35.00 | New | | | $35.00 | New | | | $35.00 | New | | | $35.00 | New | | | $35.00 | New | | | $35.53 | New | | | $36.00 | New | | | $38.17 | New | | | $38.66 | New | | | $54.78 | New | | | $128.00 | New | | | $162.12 | New | |
| Used | |
| $19.95 | Used
- Mint | | | $21.22 | Used
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- Mint | | | $28.98 | Used
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- Mint | |
| Collectible | |
| $32.00 | Collectible
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| | | | Customer Reviews: | |
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2 of 2 found the following review helpful:
 Best Gyros Ever!May 25, 2010
I recently made the gyro recipe from this book, along with the tzatziki (yoghurt-garlic-cucumber sauce) and a slightly dumbed down version of the Greek salad (cut the number of salad ingredients down a bit to save $$, since I was just using it to garnish the gyros). It was absolutely fantastic and a huge hit with my guests. The gyro is baked like a meatloaf and then sliced thin and pan fried in spiced oil. Flavor explosion.
This book is all about fine dining and the "new" in the tagline is apparent - if you're like me, you'll still want a second Greek cookbook to get recipes for a number of classic dishes you won't find here. I'm currently enamored with Vefa's Kitchen, primarily because the mousaka - my favorite Greek dish - recipe was perfect. But How to Roast a Lamb is the more adventurous book, penned by a chef unafraid of bold, complex flavors.
2 of 2 found the following review helpful:
Contemporary Greek Cooking - this is not a book of your yia yia's favorite recipesMay 05, 2010
I've grown up eating traditional Greek cooking, and enjoy cooking Greek food for my family today. I believe that of all my Greek recipe books on my shelf, Vilma Liacouras' "The Food of Greece" is the best for reliable, traditional Greek recipes. If you are looking for those traditional Greek recipes, you will be disapppointed with this book. Be aware that Michael takes the traditional recipes and updates them with a contemporary and more cosmopolitan twist.
That said, I love this book, and I love the recipes! I love that Michael adjusts the recipes with his point of view and gives them a wonderful, contemporary update. Yes, many of them are complicated, and moreso than the traditional versions, which does not make them practical for everyday use. But they do inspire me to make my own updates to the Greek foods I make for my family on a regular basis. And on that note, if you are not familiar with Greek cuisine, you will find that there are sometimes huge variations of the same recipe based on geography. A woman in Cyprus will make her dishes differently than someone from the Macedonian (ie northern) part of Greece.
Awesome Book!Apr 08, 2010
Psilakis is an awesome chef and I have enjoyed watching him cook on the food network on different shows. His recipes are great, but what is even better is that he talks about traditions and techniques. I also like that he explains how the meats work with brining and marinades. I enjoy cooking with whole natural foods, and that is what he does! Can't wait to eat at one of his restaurants in NYC.
 Nice tryJan 18, 2010
Cookbook is compiled in a strange way. The cookbook is written as a narrative and the recipes are sort of haphazardly strewn about (in relation to the narrative). Interesting concept but difficult to hash out menu ideas.
Tried a couple of recipes from the text and the flavors were completely off. Perhaps this is his spin on classic Greek but I don't know anyone on this planet who uses shallot or white distilled vinegar in a Tzatziki.
I am a little disappointed in this text.
3 of 3 found the following review helpful:
the recipes aren't that goodJan 04, 2010
I've made 5 recipes from this book, and all have been a disappointment. The recipes read well, but are over-elaborate and don't taste as good as simpler recipes I've made.
I did enjoy the family stories, but expected the family style dishes to be special. They're not.
My favorite Greek cookbook, stories and recipes is "The Olive and the Caper". Try that instead.
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