“How To Roast A Lamb” Preview

I’ve just barely started reading How to Roast a Lamb by Michael Psilakis, and I have to say I already like him. He says in the introduction to the book that even though he usually cooks with stock, most of the recipes in the book are made with water … because that’s how his mother made them. And, because he wants people to be able to make them at home.

In this book, wherever possible, I offer optional shortcuts by doing things like using really good store-bought products (like roasted red peppers in a jar) in lieu of making everything from scratch. If using water instead of stock and store-bought peppers instead of homemade will get you into the kitchen to cook recipes from this book, I’m all for it.

It’s so great to see a high-profile chef saying something that I’ve had to explain to people before: Yes, the best food comes from the best ingredients. But cooking anything is almost guaranteed to be better than heating up something out of a box.

I’m looking forward to seeing what else he has to say.

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