How to Roast a Lamb: New Greek Classic Cooking
Publisher: Little, Brown and Company
This isn’t a recently published cookbook, but we have three new copies, signed by chef/author Michael Psilakis, and we want to share the cookbook joy. So we’re giving the signed copies to three lucky Cooks&Books&Recipes readers. Why do you want this cookbook on “new Greek classic cooking”? Here’s what Publishers Weekly had to say:
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.
For a “taste” of the cookbook, you can check out the recipe for Lamb Burgers (Bifteki Arniou) over on Serious Eats.
We tried these in “slider size.” The burgers are a mix of ground lamb and pork, seasoned with a spicy blend of Greek seasonings. I admit, though, that my favorite part of the burger was the Htipiti (roasted red pepper and feta) spread on the bun.
Next-to-try recipes: Grilled Watermelon & Grilled Manouri; Lamb Shanks with Orzo; Stuffed Baby Eggplants
Giveaway Notes: There are six ways to enter the giveaway, but it’s not necessary to do all six entries. Choose whichever one(s) you like, and you’ll be entered in the giveaway. The winner, to be randomly selected and notified by e-mail, must claim the cookbook within one week. Giveaway ends at midnight (EST) on Wednesday, May 1.