Kokkari by Erik Cosselmon
Contemporary Greek Flavors

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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 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!

About Erik Cosselmon

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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. Photographer sara remington shoots for editorial, advertising, and book publishing firms worldwide. She is based in the San Francisco Bay Area.
Published October 21, 2011 by Chronicle Books LLC. 224 pages
Genres: Cooking. Non-fiction

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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,” ...

Oct 03 2011 | Read Full Review of Kokkari: Contemporary Greek F...

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