Out of all the cookbooks I’ve acquired over the past couple months, I’d recommend Michael Psilakis’s How to Roast a Lamb over all of them. His recipes are authentic, refreshing and complex. The only difficult thing about this book is the number of ingredients he has in his recipes! I made his recipe for Chicken Souvlaki on Friday night and I had to start the cooking process on Wednesday night. The chicken alone required 24 hours of brining and another 24 hours in a marinade. On top of just the chicken, I found myself flipping back and forth through the book to reference recipes for Greek salad, tzaziki sauce and another sauce that I frankly skipped because I was too overwhelmed! At the market, I gave the check out guy a run for his money looking up all the different veggies I was buying. The end result was incredible! Grilled pita bread topped with a hit of garlic in homemade tzaziki, juicy grilled chicken, topped with crisp greek salad and grilled onions. No complaints that night on Mendenhall!