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The Frog Commissary Cookbook Paperback – January, 2002

4.9 out of 5 stars 62 customer reviews

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Editorial Reviews

About the Author

STEVEN POSES runs Frog/Commissary Catering. ANNE CLARK is former head baker, test chef, and general manager of The Commissary. BECKY ROLLER, onetime Commissary cashier, was the originator, calligrapher, and illustrator of The Commissary Newsletter.
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Product Details

  • Paperback: 272 pages
  • Publisher: Camino Books Inc; 39771st edition (January 2002)
  • Language: English
  • ISBN-10: 0940159732
  • ISBN-13: 978-0940159730
  • Product Dimensions: 1 x 7.2 x 10 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (62 customer reviews)
  • Amazon Best Sellers Rank: #85,064 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
I love this cookbook. I have been through three copies and given numerous copies to friends and family.
This book was out-of-print for years and I am very happy to see it reissued -- so I can give a copy to my son away in college!
This is where the French-Thai connection started as far as I can tell. The book is a marvel. The illustrations and comments in the margins are as valuable as the recipes and their text.
I have made just about every dish in this book and I have never been disappointed and neither have my guests.
My son grew up on the Thai Popcorn; I believe that the duck and chicken recipes are beyond reproach; the lentil salad is to die for (better have a heck of an extensive spice collection for that one....) and EVERYBODY loves the Carrot Cake.
A fine, fine example of American creativity in the culinary arts.
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Format: Paperback
I have loved this book for many years and give it to new cooks whenever I can. I picked up another copy the other day and there was a "Cookbook Update" sheet tucked into it. I'm not sure if this was official or not but here it is:

Frog Commissary Cookbook Update

Page Number:
60 (Scotch Broth with Coriander)
Omit 3 1/2 teaspoons salt
Omit 11/2 teaspoons pepper
Change 2 teaspoons salt to 5 teaspoons salt

Change "Chop the mushrooms and set aside."
to "Chop the mushrooms, wash well and set aside".

Change "Stir in the water, salt and pepper along with the
ground coriander, reserve mushrooms, and mushroom liquid. Simmer for 1 hour and. .."
to "Stir in the water, salt and pepper along with the
ground coriander and reserve mushrooms. Simmer, covered, for 1 hour and..."
123 (Pistachio Chicken Breasts with Herb-Garlic Cheese Filling) In Herb-Garlic Cheese Filling:
Change 1 "tablespoon" minced garlic to 1 "teaspoon" minced garlic
129-30 (Siamese Chicken Curry) .
Add under list of ingredients for Curry, after 2 tablespoons soy sauce insert "OPT. 1/2 teaspoon sriracha or Tabasco sauce"
Change the directions under Curry from
"When the sauce is smooth, add the broccoli and quickly heat through. Taste and add the optional sriracha or Tabasco if desired. Stir in..."
134~35 (Mexican Lasagne) Under Assembly
Insert the following sentence after "Preheat the oven to 350" " Combine the Creme Fraiche with the eggs and set aside. "
Under Assembly on Page 136. Insert the following sentence after
'.Put down the last 6 toastados. " "Spoon the remaining Creme Fraiche over the top. "
155-56 (Lamb Curry)
Add to ingredient list under Curry, after 1/4 teaspoon salt, "OPT.
Read more ›
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Format: Paperback
My caterer gave this book to me when I asked for the Chicken Satay recipe our wedding guests raved about. For the last thirteen years it's been an anniversary dinner staple (it also shows up at every school pot-luck, summer picnic and just about any other occasion.)

There are so many recipes that would sell this book on their own merit, but as a collection it is truly indespensible. When you buy this be sure to try: the Salmon,Spinch and Scallop Pate, Mushroom Barley Soup, Vegetarian Chili (amazing!), Curried Chicken Salad, Smoked Chicken Crepes with Horseradish Sauce, Sauteed Green Beans with Hazelnut Crumbs, Broccoli with garlic butter and, as mentioned by so many others the OATMEAL CHOCOLATE CHIP WALNUT COOKIES!

There isn't a bad Thai-inspired recipe in this book either.

The perfect wedding shower or housewarming gift.
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Format: Paperback
Anne Clark, one of the authors was a teacher of mine in grade school. She could make us accomplish any goal, such as the class reading 100 books in their free time by promising to make her "Killer Chocolate Cake". It was essentially fudge and the best rich cake in the world.

I have since used this cookbook into my adult years and would say its must have.
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Format: Paperback Verified Purchase
My mom owns a catering business and she has used these recipes for years. I saw that her version was in taters and she said that she hadn't been able to find a replacement in any stores. Well Amazon had it. I got it for her birthday and she loves it. The carrot cake is amazing.
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Format: Paperback Verified Purchase
This afternoon I told my daughter we'd make oatmeal chocolate-chip cookies for her lunchbox ("No oatmeal!" "Yes oatmeal,") and went looking for a recipe online. As soon as I saw the words "Frog Commissary" come up on Google, I was happy. Why? I don't know -- maybe it was all that eastern-PA late-80s/early-90s bookselling, maybe I'd shelved the cookbook before, or maybe it was ESP cookie vibes reaching out to me from 1985. Because hot damn, these are wonderful cookies.

I must admit that reading the reviews makes me wince just that tiny bit -- all those terribly fashionable foods of the time. Reminds me of the year my dad added Belgian endive to my mom's shopping list every week just to annoy. You know, I could live without the raspberry puree brulee spinach asparagus crepe hazelnut big-puffy-sleeve dance again. But so what? I'm looking forward to cooking from this book, and I bet I'll wake up some pleasant memories in doing it.
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Just when I was beginning to think, the contents of my Viking Shaped Cucina should be retired to my garden, where the door of my stove could support a display of hand painted flower pots, I discovered this cookbook. Haunted by a 35 year old memory of "Killer" cake, I searched for it's recipe and found this gem. I'm neither a chocoholic or a cake lover, but I recalled this as "the Best Thing Dessert I've ever eaten". Having just made this cake and served it as dessert for a party of ten I can report, it is still "all that". Everyone who sampled The Killer Cake, has either begged me to make me one for their Birthday or insisted I should make them available for sale.
In only two weeks I've recreated several of the recipes and have been inspired to push all thoughts of retiring from kitchen duty out of my head. The delightful tale of "how" Frog originally developed and their masterful recipes has inspired me to such an extent, I may never leave the walls of by kitchen again. The simple, elegant purity of always wanting to plate the "best" is laced, like a delightful heap of spun sugar on every page!
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