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“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
Chef Erik Cosselmon’s wide-ranging Mediterranean repertoire and strong, ingredient-driven style find full expression in the Greek-inspired menus at San Francisco’s Kokkari. Janet Fletcher is an award-winning journalist whose articles on food, wine, and travel have appeared in many national publications. She lives in the Napa Valley. Sara Remington is based in the San Francisco Bay Area.
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