Beachbrights' Reviews
Cookbook Reviews
How to Roast a Lamb: New Greek Classic Cooking
By Michael Psilakis, Barbara Kafka
Little, Brown and Company - 2009
I have never owned a greek cookbook and other than making my own chickpea hummus, I have never cooked Greek food. I did not grow up with Greek food. I have never been to a Greek restaurant. I believe this cookbook could change my cooking habits. I believe the recipes from this cookbook could find their way onto my table.
This book should be viewed as a resource for Greek food and recipes. Every cook should have this book included in their arsenal. This is an excellent reference for original Greek recipes with a modern twist.
I have to admit, I was intimidated by this book at first glance. It is a large book with overwhelming ingredient lists and hard to find items. Would a working mother really have time to shop and cook these recipes for her family? I will tell you honestly that some of these recipes are far too advanced for my family. The Poached Halibut with Cypriot Shellfish Salad, Cucumber-Yogurt Broth & Caviar has 49 ingredients including sheep’s milk yogurt, live razor clams and sturgeon caviar. I don’t think my local Kroger will be able to accommodate. I bring this up not in a negative way but to keep your expectations in check. This is not your casual Food Network recipe book. This book is about so much more than Greek food. It is about culture, family, traditions and the spirit of Greece.
What I am planning for my table: Spanakopita, Dried Fruit Salad with Thyme-Honey Vinaigrette and Grilled Watermelon & Grilled Manouri (yes, I had to google Manouri).