How to roast a lamb : new Greek classic cooking / Michael Psilakis, with Brigit Binns [and] Ellen Shapiro ; foreword by Barbara Kafka.

ISBN:

9780316041218

Title:

Author:

Psilakis, Michael

Personal Author:

Psilakis, Michael

Edition:

1st ed.

Publication Information:

New York : Little, Brown and Company, 2009.

Physical Description:

xiv, 288 p. : col. ill. ; 27 cm.

General Note:

Includes index.

Donated by Luke Howes.

Contents:

About the book -- About the recipes -- Stories and recipes -- Recipes by type of dish -- My father's garden -- The open water -- Dinner, family style -- My first recipes -- The hunting trip -- A lamb and a goat -- Psilakis birthday dinners -- Kefi : a time to dance -- Big-party cooking -- Anthos : the new world -- Appendix : the Aegean pantry.

Subject Term:

Cooking, Greek.

Cooking, Mediterranean.

Added Author:

Binns, Brigit Legere.

Shapiro, Ellen.

Format:

Regular print

Electronic Access:

Publisher description http://www.loc.gov/catdir/enhancements/fy1009/2008054932-d.html
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy1009/2008054932-b.html

Publication Date:

2009

Publication Information:

New York : Little, Brown and Company, 2009.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.591822 PSI	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

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.

Author Notes

Michael Psilakis is responsible for putting Modern Greek cuisine on the culinary map. Psilakis has earned many of the food world's highest honors including Chef of the Year from Bon Appétit and Esquire , a Michelin star, and a James Beard Award nomination. He owns Kefi, Fishtag, and MP Taverna 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 has been 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.

Reviews (3)

Publisher's Weekly 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.) (c) Copyright PWxyz, LLC. All rights reserved

Booklist Review

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.--Knoblauch, Mark Copyright 2009 Booklist

Library Journal Review

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. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.