How to Roast a Lamb: New Greek Classic Cooking
by Michael Psilakis
We started cooking immediately from this beautiful book that pays homage to the chef’s Greek heritage and is a showcase for his specialities including Sundried Tomato Crusted Loin of Lamb, Artichoke Fricassee and a simple, but elegant Tomato and String Bean Salad. Psilakis includes advice on Greek staples such as Feta Viniagrette, Leek Confit and Dried Lemon Zest that create his delicious “Aegean Pantry.”