- 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: #752,450 in Books (See Top 100 in Books)
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Kokkari: Contemporary Greek Flavors Hardcover – September 7, 2011
100 Books for a Lifetime of Eating & Drinking
If you want to make an authentic tagine, bake mouth-watering cakes, or vicariously experience the life of a chef, you’ll find the book for it on this list.
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.
Top Customer Reviews
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.
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 ›
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.
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
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 ›
Most Recent Customer Reviews
Yes.....delivered on the perfect day for Christmas wrapping & in good condition! Extraordinary cook book. Hope to gift others this experience. Thankyou.Published 21 months ago by Janice Tranos
This book has outstanding recipes with a healthy Greek style a must...........in every kitchen. I simply love it!!! Read morePublished on August 24, 2014 by Mayra Ortega Schultz
Since I am of Greek descent I was curious of this cookbook, but it is great. And, my family and I will be going to one of their restaurants soon.Published on May 12, 2014 by Chrisanthe Gildea
just a couple of recipes tested and most of them 'tasted' while reading!!!! Looking forward to moving on with cooking.Published on February 6, 2014 by Janet L. Archer
I bought the Kindle version of this and although it's a little hard to switch between chapters, the recipes are so outstanding that I still give it 5 stars. Read morePublished on January 9, 2014 by diana rowan