Kokkari Contemporary Greek Flavors 7th Edition by Erik Cosselmon, Janet Fletcher, Sara Remington ISBN 0811875997 9780811875998

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Product details:
ISBN 10: 0811875997
ISBN 13: 9780811875998
Author: Erik Cosselmon, Janet Fletcher, Sara Remington

The chef behind San Francisco’s renowned Greek taverna shares recipes that bring old world Mediterranean cuisine to life with contemporary flare.

Kokkari Estiatorio has been a pioneer of Greek-inspired fine dining for decades. Its uniquely welcoming ambiance draws on traditional family recipes and the ancient Hellenic custom of philoxenia: welcoming the stranger as a friend. Through its use of fresh seasonal ingredients, Kokkari brings a refined, cosmopolitan sensibility to a beloved Mediterranean culinary tradition.

Now the owners invite you to try some of their favorite dishes at home with this delectable collection of recipes. From their kitchen to yours, they wish you a Greek bon appetit: kali orexi!

Kokkari Contemporary Greek Flavors 7th Edition Table of contents:

Chapter 1: The Greek Pantry

• 1.1 Essential Ingredients in Greek Cuisine
• 1.2 Olive Oil: The Heart of Greek Cooking
• 1.3 Herbs and Spices: The Flavors of Greece
• 1.4 Greek Cheeses, Meats, and Seafood
• 1.5 Grains, Legumes, and Vegetables

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Chapter 2: Meze: Small Plates and Starters

• 2.1 Classic Greek Meze Dishes
• 2.2 Tzatziki with Cucumber and Yogurt
• 2.3 Spanakopita: Spinach and Feta Pie
• 2.4 Grilled Octopus with Lemon and Olive Oil
• 2.5 Hummus and Baba Ghanoush: Mediterranean Dips
• 2.6 Feta and Watermelon Salad

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Chapter 3: Fresh and Flavorful Salads

• 3.1 Greek Salad: A Traditional Staple
• 3.2 Roasted Beet Salad with Feta and Walnuts
• 3.3 Tabbouleh and Mediterranean Herb Salads
• 3.4 Cucumber and Yogurt Salad
• 3.5 Arugula and Radish Salad with Lemon Dressing

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Chapter 4: Soups and Stews

• 4.1 Avgolemono Soup: Lemon and Egg Chicken Soup
• 4.2 Fasolada: Traditional Greek Bean Soup
• 4.3 Lamb and Vegetable Stew
• 4.4 Tomato and Fennel Soup with Greek Olive Oil

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Chapter 5: Grilled Meats and Seafood

• 5.1 Souvlaki: Grilled Meat Skewers
• 5.2 Lamb Kebab with Herb Marinade
• 5.3 Grilled Sardines with Lemon and Olive Oil
• 5.4 Moussaka: Layers of Eggplant and Ground Meat
• 5.5 Grilled Shrimp with Ouzo and Garlic
• 5.6 Stuffed Squid with Rice and Herbs

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Chapter 6: Vegetables and Legumes

• 6.1 Briam: Greek Roasted Vegetables
• 6.2 Gigantes: Giant Greek Beans with Tomato Sauce
• 6.3 Stuffed Grape Leaves with Rice and Herbs
• 6.4 Lathera: Braised Vegetables in Olive Oil
• 6.5 Fava: Yellow Split Pea Puree

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Chapter 7: Breads and Pastries

• 7.1 Horiatiki Bread: Rustic Greek Bread
• 7.2 Bougatsa: Greek Pastry with Cream Filling
• 7.3 Koulouri: Sesame-Crusted Bread Rings
• 7.4 Loukoumades: Greek Honey Dumplings

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Chapter 8: Desserts and Sweets

• 8.1 Baklava: Filo Pastry with Honey and Nuts
• 8.2 Galaktoboureko: Custard-Filled Phyllo Pastry
• 8.3 Greek Yogurt with Honey and Nuts
• 8.4 Karydopita: Walnut Cake with Syrup
• 8.5 Loukoumades: Fried Dough with Honey Syrup

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Chapter 9: Greek Drinks

• 9.1 Ouzo and Retsina: Classic Greek Spirits
• 9.2 Greek Coffee: Brewing the Perfect Cup
• 9.3 Tsipouro and Other Local Spirits
• 9.4 Fresh Juices and Lemonades

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Erik Cosselmon,Janet Fletcher,Sara Remington,Kokkari,Contemporary Greek Flavors