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Kokkari: Contemporary Greek Flavors Hardcover – September 7, 2011

4.8 out of 5 stars 26 customer reviews

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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.
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Product Details

  • Hardcover: 224 pages
  • Publisher: Chronicle Books; First Edition edition (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: #699,798 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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.
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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.
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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!
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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.
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Format: Hardcover Verified Purchase
I am an avid cookbook collector/reader/cook and having bought this book last week, I have to declare it to be my current favorite. The book itself is beautiful - gorgeous photos of the restaurant and the food. I have already tried a number of the recipes and they are all excellent. Some of the best flavors and food I have ever made. I do not say that lightly - high praise for this book indeed. And must for those who like Greek food. 5 stars.
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Format: Hardcover
This book is written by the owners of the Evvia, Palo Alto, California greek restaurant. It features the dishes that you can eat in that extraordinary restaurant. The recipes are authentic Greek and they do not cut any corners. The food is so yummy!

For example, in the book you can read how to make authentic greek yogurt, tsatsiki, taramosalata. The versions of these Greek traditional dishes presented in this book (and at Evvia) are so good compared to what you find in most American Greek restaurants.
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Format: Hardcover Verified Purchase
My partner and I love to cook. He took me to the restaurant in San Fran for my birthday. The food was amazing. If you have a chance to go I highly recommend it.
We love to entertain and both love mediteranean food. The cook book is easy to follow even if you are not a seasoned chef. It has great tips. Use fresh ingredients!! Hope you enjoy it as much as we have.
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