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I usually post the review of the Cookbook of the Month on the 1st day of the month, but I have so many other things planned to post this week, and this was the only day I had available. So it’s coming a few days early!

I am pretty ignorant to Greek cooking. And although I feel like I’ve got a good start on it now, I know I still have a lot to learn. This cookbook is a great teacher! It is a beautiful cookbook filled with stories and backgrounds for just about every recipe. If you are someone that likes to read through cookbooks from cover to cover, this is one that you will completely enjoy.

Cooking Times Listed in Recipes: no

This is what messed me up the most with these recipes. One thing I really realized from the recipes I made in this cookbook is that many of the recipes lead to another recipe in the book. Like the first potato dish listed below. Not only do you need the recipe for the potatoes, but you will also need the recipe for the vinaigrette. Most of the time, this really wasn’t too big of a deal, but it did take extra time. And you have to make sure you read through the recipe thoroughly before starting, because it could end up taking you a lot more time than you originally anticipated.


Number of Photos: lots

There isn’t a photograph of every recipe, but at least every third recipe. The photography is beautiful!

Difficulty Level of Recipes: medium
I’m sure I probably chose some of the easier recipes. I don’t think there is necessarily a lot of skill needed to complete these recipes, but you do need organization because many recipes have longer ingredients lists and most have more than one recipe that you need to make.

Availability of Ingredients: medium to hard
This book says that one reason Michael Psilakis wrote it is to make Greek cooking accessible. Well, many of the ingredients weren’t very accessible to me. In fact, I had to skip over a few of the recipes I wanted to make because I couldn’t find an ingredient or two. That being said, though, there still are plenty of recipes that use basic ingredients that everyone should be able to find.

Potatoes, Olives and Capers with Lemon-Dill Vinaigrette – 4.25 out of 5

Potato, Egg, Tomato, and Peppers – 4.5 out of 5

Souvlaki: Chicken Shish Kebab – 4.25 out of 5

Shrimp with Orzo and Tomato – 4.4 out of 5

Overall rating: 4.35 out of 5

The recipes in this book are fantastic (at least the ones I’ve tried!) My only problem with this book is that it is not really all that realistic for me to cook from regularly. There are quite a few ingredients that are hard to come by for me, and the time it takes for a lot of the recipes is just way more time that I have most days. But it is a gorgeous cookbook, and there is a lot to be learned from it.

Oh, I had the hardest time deciding what book to do for April!! I ended up at the library again, and to be honest – my library’s cookbook selection is not that great. Either that, or the cookbooks are popular and always checked out!! There were a ton of Italian cookbooks, but I’ve already done that. There were lots of Mexican cookbooks, but I really want to try a Rick Bayless cookbook, and those were all checked out. So this cookbook – Glorious French Food by James Peterson – stood out to me in the French section. I checked it out, but then as I went to write this post, I realized that I have wanted to cook from a Julia Child book. So I started looking online for other ideas for April, and after looking for an hour, I gave up and decided to stick with this French book. There are no rules to what I am doing, so who says I can’t do French for two of the months this year!! This is a monster of a book, so I’m sure I’ll be able to find plenty of recipes to try. Now I just need to get into the kitchen!

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8 Responses to March Cookbook of the Month Review

  1. Kim says:

    I have a couple cookbooks that sound like How to roast a lamb. The recipes are great, but there are recipes within recipes which is time consuming (especially with little ones).
    I know what you mean about the library and the cookbook selection. Mine don't have a great selection either. Ricky Bayless would be a fun choice, but this French book looks great too!

  2. Rosa's Yummy Yums says:

    A great book! Lovely recipes! I'm looking forward to seeing what you come up with in April. French food is laways fine…

    Cheers,

    Rosa

  3. kat says:

    I'm having the same issue with Ad Hoc at Home in that half the time one recipe requires me to make two others

  4. Joanne says:

    Excellent review! I feel like How to Roast A Lamb is good for when you are having company over and want to serve them something semi-complicated but that you know will be delicious. Weeknight meals? Not so much.

    Can't wait to see some French food!

  5. Shannon says:

    I'm a longtime reader and I think you're awesome for attempting these How to Roast a Lamb recipes. Funnily enough, I went to a taping of Martha Stewart in November and Michael Psilakis was a guest that day, so we were given his book to take home. :) It's a beautiful book but all the recipes seemed too complex for me. Maybe now I'll finally tackle some!

  6. Maria says:

    I always go online to reserve cookbooks. I look at Barnes and Noble or Amazon for all of the books I want to get and request them online. They email me when they are in. I am excited to see what you make in April!

  7. Bellini Valli says:

    I have heard about Michaelsbook and would love to add it to my collection.

  8. Miss Meat and Potatoes says:

    I have had How to Roast a Lamb on my amazon list for a while – looks like I'll have to pull the trigger. Thanks for the thorough reviews!

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