Industrial-Sized Deals TextBTS15 Shop Women's Handbags Learn more nav_sap_plcc_6M_fly_beacon $5 Albums Fire TV Stick Off to College Essentials Find the Best Purina Pro Plan for Your Pet Shop Popular Services tmnt tmnt tmnt  Amazon Echo Starting at $99 Kindle Voyage Metal Gear Solid 5 Shop Back to School with Amazon Back to School with Amazon Outdoor Recreation Deal of the Day
Kokkari: Contemporary Greek Flavors and over one million other books are available for Amazon Kindle. Learn more
Sell yours for a Gift Card
We'll buy it for $14.86
Learn More
Trade in now
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Kokkari: Contemporary Greek Flavors Hardcover – September 7, 2011

26 customer reviews

See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$186.67 $50.66

Best Books of the Year So Far
Best Books of the Year So Far
Looking for something great to read? Browse our editors' picks for 2015's Best Books of the Year So Far in fiction, nonfiction, mysteries, children's books, and much more.

Editorial Reviews

About 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.

NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Hardcover: 224 pages
  • Publisher: Chronicle Books (September 7, 2011)
  • Language: English
  • ISBN-10: 0811875741
  • ISBN-13: 978-0811875745
  • Product Dimensions: 9.2 x 1 x 11 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #585,948 in Books (See Top 100 in Books)

Important Information

Ingredients
Example Ingredients

Directions
Example Directions

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

18 of 18 people found the following review helpful By patriciao on May 14, 2012
Format: Hardcover
We have been to Kokkari Restaurant countless times and finally bought the cookbook a year ago. Every recipe has been delicious and most are pretty simple. Last night, for a special anniversary dinner, I used 4 recipes: Tzatziki, Greek Salad, Grilled Lamb Chops and Kokkari Potatoes and they were all perfect...delicious, beautiful and fragrant. The book is so good that one might not have to go to the restaurant...except at the restaurant I don't have to do the dishes.

Another outstanding recipe is the Orzo Pilaf with Spiced Vegetables and Yogurt. Even my finicky, non eggplant eating friends loved this one. The Zucchini Cakes with Mint- Yogurt Sauce just disappear when I bring them out and I have had people come in to the kitchen early to make sure to get them. I prepare them as passed hors d'oeuvres in a smaller size with a dollop of the yogurt sauce on top. These take a little effort to make, but they freeze beautifully and reheat quickly in a hot oven. The Spiced Ground Lamb Skewers are delicious but I could not make them adhere to the (wide, flat) skewers and have served them as burgers or as mini meatballs for an hors d'oeuvres.

As an enthusiastic home chef I can whole-heartedly endorse this cookbook as it is well written, easy to follow, the photographs are and stories are wonderful, but most importantly, the results are outstanding.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
9 of 10 people found the following review helpful By D. DeWitt on September 2, 2011
Format: Hardcover Verified Purchase
This is an awesome cookbook! It's beautiful to look at,and the background stories are a delight to read. Excellent information about ingredients and preparation techniques. And the recipes! From Greek classics to grilled dishes to wonderful vegetables and sides, each recipe is a mouth-watering delight. I'm thinking of planning a trip to San Francisco just to eat at the restaurant. In the meantime, I'm starting to work my way through one fantastic recipe to another.
3 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Pam H on February 14, 2012
Format: Hardcover Verified Purchase
LOVE this cookbook. Have made many great recipes so far. Easy to follow instructions, just wish the cookbook was not printed in black can be a little hard to read.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Doug Mosley on May 25, 2013
Format: Hardcover
You just never know what sort of ethnic influences you'll find in places. Did you know that Montgomery, Ala., has an Icelandic community thanks to a local university's soccer team? You may have already heard about the Vietnamese presence in the Mobile, Ala., area that is associated with Gulf Coast fishing. I was surprised to find a significant Greek community in Monroe, La., that was centered around a nice Greek Orthodox church there. That was where I first discovered the great grilled foods in Greek cuisine and I'll bet there were members of that church that didn't turn out for as many of the benefit lunches and suppers that I did.
That's why I was very interested to see "Kokkari: Contemporary Greek Flavor" by Erik Cosselmon and Janet Fletcher ($40, Chronicle Books, 224 pp.). Kokkari is a San Francisco Greek restaurant and Cosselmon is its chef. He's joined with Napa Valley author Fletcher to bring forth a very well done book. There was a strong commitment made to graphic layout and full-color photos that really tell the story of Greek food. As a matter of fact, the photography is so good that I wanted to lick the page where a delicious-looking baklava headed the desserts section.
The recipes are Greek cooking at its best. It may not be as homey as the church cookbook that I once purchased at that aforementioned Greek Orthodox church, but these are dishes that are sure to inspire you to explore this cuisine: mosharisia brizola (grilled rib eyes), mosharaki youvetsi (beef short ribs), souvlaki arnisiou kima (spiced ground lamb skewers) and kouneli souvlaki (grilled rabbit skewers), plus a load of different seafood selections. Cosselmon and Fletcher have provided us with an opportunity to sample Kokkari's flavors even if we can't make it to San Francisco, let alone get reservations!
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Robert C. Ross TOP 1000 REVIEWER on April 6, 2012
Format: Kindle Edition
Over the past three years this book has continued to be a source of joy and good food; whenever I'm in the mood for Greek food, it is a tough choice between the west side in mid-Manhattan, or my own kitchen. :)

***

I've been lucky enough to eat at the author's restaurant during a recent trip to San Francisco, and eager to try out some of the recipes in the book. They moved my skill level up a level, at least in cooking foods with a Greek flavor. The accompanying text is also very warming, explaining some of the background to most of the dishes.

A sample recipe; they promised making octopus was as easy as baking a chicken. The secret: boil the octopus first to make it tender, then grill to add a bit of color and flavor. Pretty much the same technique one sees all along the Greek coasts, mainland and islands.

INGREDIENTS

1/4 cup red wine vinegar
3 strips lemon zest, each about 1-inch wide
3 cloves garlic, peeled and crushed
3 bay leaves
5 sprigs of fresh thyme
1 cleaned fresh or thawed frozen octopus, 6-8 pounds
Sea salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup Kokkari Dressing (see below for recipe)
2 teaspoons fresh lemon juice

DIRECTIONS

Put the vinegar, lemon zest, garlic, bay leaves, and thyme in a large nonreactive pot. Add the octopus, cover, and place over high heat with no additional liquid. The octopus will sizzle at first but quickly release a lot of water. Cook until the skin turns purple and the octopus shrinks by 1/3, about 10 minutes.

Add 4 cups of water. Bring to a boil, uncovered, then add 1 tablespoon salt.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews