Kokkari: Contemporary Greek Flavors

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Chronicle Books, Oct 21, 2011 - Cooking - 224 pages
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Traditional family recipes and the ancient Hellenic custom of welcoming the stranger as a friend known in Greece as philoxenia have inspired the uniquely welcoming ambience of Kokkari restaurant in San Francisco. A whole spring lamb spit-roasting over an open fire greets diners, and the menu offers familiar dishes like dolmades, avgolemono soup, and lamb moussaka along with more unusual Greek dishes such as deep fried smelt, watermelon and feta salad, and grilled octopus. Through its use of fresh seasonal ingredients, Kokkari brings a refined, cosmopolitan sensibility to a beloved Mediterranean culinary tradition. Its owners and chefs are proud to have ushered in a new era of appreciation for vibrant Greek flavors. Now they invite you to try some of their favorite dishes at home, and wish you a Greek bon appetit: kali orexi!
 

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Contents

Foreword
9
In the Greek Tradition
15
In the Kitchen
25
Appetizers Mezedes
41
Salads Soups Salates ke Soupes
89
Main Courses Kyria Piata
109
Vegetables Side Dishes Breads Lahanika Garnitoures ke Psomia
157
Desserts Glyka
185
Greek Cooking Basics
209
Index
220
Table of Equivalents 224 Resources
224
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About the author (2011)

Chef Erik Cosselmon's brand of casual taverna cuisine has attracted a devoted following, earning Kokkari a place in the San Francisco Chronicle's Top 100 Restaurants every year since it opened.

Author Janet Fletcher is an award-winning jouralist whose articles on food, wine, and travel have appeared in many national publications. She lives in the Napa Valley.

Photographer Sara Remington shoots for editorial, advertising, and book publishing firms worldwide. She is based in the San Francisco Bay Area.

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