Philadelphia Chef's Table
Extraordinary Recipes from the City of Brotherly Love
1st Edition
Published on 4. September 2012
208 pages
978-0-7627-8944-3 (ISBN)
Description
Not long ago, Philadelphia's culinary identity could be described in one word: Cheesesteak. But today you're as likely to hear food lovers discussing Iron Chef Jose Garces, restaurant mogul Stephen Starr, Marc ?Is this the Best Italian Restaurant in America?? Vetri, and the gelato genius of Capogiro. You'll find them crowding into Honey's Sit 'n' Eat for a Jewish-Southern brunch, lining up for bespoke cocktails at Franklin Mortgage & Investment Co., and planning a year in advance for dinner at Talula's Table. And these Philly food devotees are always hungry for more.
One thing hasn't changed since the city's cheesesteak days, when friendly rivalries between vendors earned the humble sandwich its place atop Philly foodie lore. The personalities?the talented, memorable chefs in the city's kitchens?are the driving force behind the city's current restaurant revolution. Philadelphia Chef's Table captures this vibrant moment in Philadelphia's dining scene through recipes from and conversations with more than fifty of the city's most influential and well-known chefs.
One thing hasn't changed since the city's cheesesteak days, when friendly rivalries between vendors earned the humble sandwich its place atop Philly foodie lore. The personalities?the talented, memorable chefs in the city's kitchens?are the driving force behind the city's current restaurant revolution. Philadelphia Chef's Table captures this vibrant moment in Philadelphia's dining scene through recipes from and conversations with more than fifty of the city's most influential and well-known chefs.
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Series
Language
English
Place of publication
New York
United States
File size
23,03 MB
ISBN-13
978-0-7627-8944-3 (9780762789443)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
09/2012
Globe Pequot Press
€43.46
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Persons
April White is an award-winning food writer and recipe developer. She is the author of several books, including Latin Evolution, the debut cookbook of Iron Chef Jose Garces, and Philadelphia magazine's Ultimate Restaurant Guide. White is the former food editor of Philadelphia magazine, and her writing has also appeared in Food & Wine, Every Day with Rachael Ray and US Airways magazine, among other publications.
Content
- Philadelphia Chef's Table
- CONTENTS
- INTRODUCTION
- STARTERS & SNACKS
- BARBUZZO
- SAMPAN
- DISTRITO
- FORK
- MERITAGE
- PERCY STREET BARBECUE
- FISH
- AMIS
- BISTROT LA MINETTE
- NOBLE: AN AMERICAN COOKERY
- ALMA DE CUBA
- THE FARM AND FISHERMAN
- SOUPS & SALADS
- SUPPER
- VEDGE
- OYSTER HOUSE
- ROUGE
- MIDATLANTIC RESTAURANT & TAP ROOM
- PARC
- TRIA
- KANELLA
- PASTAS
- VETRI
- MORIMOTO
- JAMES
- BUDDAKAN
- PARADISO
- TALULA'S GARDEN
- MELOGRANO
- HAN DYNASTY
- MODO MIO
- THE FARMER'S CABINET
- ENTREES
- PUB & KITCHEN
- OSTERIA
- EL REY
- ZAHAV
- AMADA
- GOOD DOG BAR
- KOO ZEE DOO
- STANDARD TAP
- PUMPKIN
- PAESANO'S PHILLY STYLE
- THE DANDELION
- SABRINA'S CAFÉ
- BIBOU
- RESURRECTION ALE HOUSE
- GUAPOS TACOS
- VILLAGE WHISKEY
- A.KITCHEN
- N. 3RD
- BINDI
- DESSERTS
- FRANKLIN FOUNTAIN
- HONEY'S SIT 'N EAT
- BETTY'S SPEAKEASY
- CAPOGIRO
- SBRAGA
- MICA
- LOLITA
- THE FRANKLIN MORTGAGE & INVESTMENT CO.
- INDEX
- ACKNOWLEDGMENTS
- ABOUT THE AUTHOR
