Fine Cooking featured the cookbook How to Roast a Lamb by Michael Psilakis in the Dec/Jan issue. Psilakis is an American chef of Greek heritage out of New York City, and his contemporary takes on Greek food have made him a rising star in New American cuisine. He has operated several restaurants in New York City, but his restaurant Anthos is one of only two Greek restaurants with a Michelin star, and in 2008 Psilakis was named Best New Chef by Food & Wine and Chef of the Year by Bon Appetit.
Psilakis is a self-taught cook, and this cookbook is his first. In it he blends personal essays with beautiful photographs along with contemporary takes on Greek food. Many of the recipes are rather complex and call for a lot of ingredients, but at 304 pages thick there are still a lot of dishes that are accessible to the average cook. If anything, it will inspire people to cook more Greek food.
The cookbook, despite its title, is not just about lamb, but I was initially attracted to it because of the lamb dishes. My local CSA is now offering lamb to its members, so I will be stocking up on my lamb cuts of meat this week and want some guidance for a great holiday lamb dish. I can’t wait.
You can purchase How to Roast a Lamb
