Kokkari: Contemporary Greek Flavors

Kokkari: Contemporary Greek Flavors

by Erik Cosselmon
     
 

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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

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Overview

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!

Editorial Reviews

Publishers Weekly
Cosselmon, executive chef of San Francisco’s restaurant, Kokkari, presents its “Modern Greek cuisine with a ‘Califo­r­nia fresh’ sensibility.” Cosselmon (with journalist Fletcher) breaks down this collection of more than 90 recipes by course, along with chapters “In the Kitchen,” and “Greek Cooking Basics” to instruct home cooks on Greek flavors and ingredients and cooking techniques. Familiar favorites such as spanakotyropita (spinach and cheese pastry), avgolemoni (an egg-lemon chicken rice soup), and grilled octopus have their place, and seasonality is given top priority throughout, like the marides tiganites (crispy smelt with skordalia and lemon), bizelosalata (sweet green peas and feta), and blood orange granita with yogurt sorbet. While many of the mezes, small-plate appetizers, can be whipped up quickly, mains such as the spit-roasted lamb and papousakia (stuffed eggplant) and desserts including rizogalo (warm rice pudding) require planning ahead and a time commitment beyond what most can muster on a weekday evening. The design feels slightly outdated, and while some full-color photographs entice, the overall visual package doesn’t do justice to these Greek recipes that would make yia yia proud. (Nov.)

Product Details

ISBN-13:
9780811875745
Publisher:
Chronicle Books LLC
Publication date:
09/07/2011
Pages:
224
Product dimensions:
11.02(w) x 9.28(h) x 0.90(d)
Age Range:
18 Years

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Meet the Author

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.

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