How to Roast A Lamb

How to Roast A Lamb

New Greek Classic Cooking

eBook - 2009
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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.nbsp; Ten chapters provide colorful and heartfelt personal essays that lead into thematically related recipes. Gorgeous color photography accompanies many of the recipes throughout.nbsp; 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.nbsp;
Publisher: New York, NY : Little, Brown and Co./Hachette Book Group, 2009
Edition: 1st eBook ed
ISBN: 9780316071734
0316071730
Branch Call Number: Online eBook
Additional Contributors: OverDrive, Inc

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dfpoz
Jul 02, 2012

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!

y
yl
Mar 12, 2010

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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