Synopses & Reviews
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!
Synopsis
We have taken great care to make these recipes approachable, and every single one is absolutely delicious. This is not a cookbook we want you to leave on display on the shelf. We want it to be stained with olive oil and splashed with wine, a source of laughter and pleasure at the table as you journey through Greek cooking in the years to come. from Kokkari Foreword Never, we think, has Greek food tasted this good in an American restaurant. Gourmet magazine
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.