The Frog Commissary Cookbook [Paperback]

Steven Poses (Author), Anne Clark (Author), Becky Roller (Illustrator)

Book Description

Publication Date: November 2001

A little storefront restaurant opened in a downtown neighborhood of Philadelphia in 1973. It was simply named Frog. Out of that little eatery grew a collection of some of America's most innovative and successful restaurants, including Frog, The Commissary, and a catering operation known as Frog/Commissary Catering. From their founding chef/restaurateur, Steven Poses, and his colleagues Anne Clark and Becky Roller, comes a sumptuous cookbook that brings together hundreds of kitchen-tested recipes, tips, and information about their personal approach to food preparation.

Organized by meal course, the book contains a multitude of creative recipes, adapted for serving at home and reflecting a quixotic, multiethnic blend of foods and ingredients. Full of insider tips on food preparation and service and delightful anecdotes, this bountiful feast of information is also a lavish treat for the eyes, with Becky Roller's wonderful drawings and calligraphy gracing each page. The Frog/Commissary Cookbook is the perfect introduction to a very special culinary world--and the ideal addition to every cook's home library.

Editorial Reviews

Amazon.com Review

Originally published in 1985, The Frog Commissary Cookbook harks back to a time when a reader wouldn't be too likely to choke upon reading a chowder recipe that called for a quart of half-and-half. Those were the days, author Steven Poses suggests in his foreword, when you could graduate from the University of Pennsylvania with a degree in sociology, put in some time in the Peace Corps and the antiwar movement, work your way up from busboy to sous chef in a mainstream French restaurant and, with a copy of Jane Jacob's Death and Life of Great American Cities tucked under one arm and a total investment of $35,000, open a restaurant all your own in Philadelphia. Such was the success of Frog, its eclectic menu reaching out to many a flavor-starved palate, that seven years later Poses could reopen with a $1 million budget and expand into other restaurant ventures.

The Frog Commissary Cookbook rises out of the experience of Poses's restaurants and catering business. It's not an easy collection to finger, to size up and categorize with a single swipe of the pen. And that makes for some exciting page turning. This would be a good book to have on the shelf and open when you simply don't know what to do or what you are looking for.

You'll find goodies like Bourbon Pecans (this "Hors d'Oeuvres" section ends with 25 quick ideas; the same is true of the "Salads" and "Pizzas" sections), Chicken in Romaine Leaves with Lime Hot Sauce, Corn and Clam Chowder, a plethora of creative salads and dressings, Seafood Stew with Aioli, Stir-fried Duck with Chinese Sausage, Italian Scrambled Eggs with Asparagus and Prosciutto, and Pumpkin Waffles. This book is all over the place, leaving a trail of deliciousness in its wake.

According to Poses, exemplary care was taken to work out the recipes in an apartment kitchen and not on a professional stove. While all the recipes have proved popular over the years in Poses's restaurants, they were all written from scratch for the home cook. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.

From the Publisher

Over 100,000 copies in print! "Frog Commissary's inventive, playful food is multiethnic but often shows a distinctive Thai influence. Bright ideas spill out everywhere." -- Library Journal

Illustrated --This text refers to an out of print or unavailable edition of this title.

See all Editorial Reviews

Product Details

• Paperback: 272 pages
• Publisher: Camino Books (November 2001)
• Language: English
• ISBN-10: 0940159732
• ISBN-13: 978-0940159730
• Product Dimensions: 10.2 x 7 x 0.8 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (53 customer reviews)
• Amazon Best Sellers Rank: #160,249 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

23 of 23 people found the following review helpful:

5.0 out of 5 stars French - Thai and American, April 23, 2002

By 

Former Rater (Nowhere) - See all my reviews

Amazon Verified Purchase

This review is from: The Frog Commissary Cookbook (Paperback)

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.

14 of 15 people found the following review helpful:

5.0 out of 5 stars Updates/Errata, January 24, 2009

By 

Chris Chiquoine (Essex Jct, VT USA) - See all my reviews
(REAL NAME)   

This review is from: The Frog Commissary Cookbook (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. 1/2 teaspoon srarcha or Tabasco sauce"

On Page 156 under Curry

After "Lower heat, add the Bechamel and eggplant and heat through. " Add, "If the resulting mixture seems too thick, add some additional half-and-half, beginning with 2 tablespoons. Stir until smooth, taste and add the sraracha or Tabasco if desired."

161 (Pasta Roll)

Change ". ..combine the spinach with the ricotta, eggs, yolks" to ". ..combine the spinach with the ricotta, yolks.

176-77 (Goat Cheese Pizza)

Change 1/3 cup olive oil to 1/4 cup (under Topping)

Change "Bake 10 minutes more." to "Bake 5 to 10 minutes more .

177 (Clam Pizza with Fresh Herbs)

change 1/3 cup olive oil to 1/4 cup (under Topping)

178-79 (Pizza with Mussels, Saffron, etc.)

Change 1/3 cup olive oil to 1/4 cup (under Topping) Change "Bake 10 minutes more...

To "Bake 5 to 10 minutes more...

206 (Caponata)

Change 3 tablepoons sugar to 1 tablespoon sugar

Change ..or even mounded on black bread. to

..or even mounded hot on black bread. .."

223 (Cinnamon Butter Muffins)

Change order of ingredients under Muffins so that 4 teaspoons of baking powder is moved up and inserted between 112 teaspoon nutmeg and 1 cup milk. .

Change directions under Muffins

..Beat in the eggs, salt and nutmeg." to

"Beat in the eggs, salt, nutmeg and baking powder."

226-28 (Carrot Cake)

Under Notes and Variations change

..Substitute apples or zucchini for the carrots... to

"Substitute 4 cups of unpeeled grated apples or zucchini for the .. carrots.

231 (Chocolate Mousse Cake)

Change, under Chocolate Mousse

..In the top of a double boiler over simmering water, combine the chocolate, coffee and Grand Marnier. Keeping the heat as lowas possible, let the chocolate melt. ..to

..Bring 2 inches of water to a simmer in a 3 quart saucepan. Combine, off the heat, in a large metal mixing bowl the chopped chocolate, coffee and Grand Marnier. Place the bowl over the simmering water. Do not stir the mixture while it is melting and keep the heat as low as possi ble ...

233 (Chocolate Chip Fudge Cake)

Change, under Frosting, ..in a small but deep, heavy to ..in a deep, heavy ...

252 (Oatmeal Chocolate Chip Walnut Cookies) Change, in ingredient list 2 eggs, lightly beaten to 2 eggs

252 (Oatmeal Chocolate Chip walnut Cookies)

Change in ingredient list:

2 Eggs, lightly beaten to

2 Eggs

10 of 10 people found the following review helpful:

5.0 out of 5 stars Inspired Food, March 24, 2006

By 

Flower Girl (northeast) - See all my reviews

This review is from: The Frog Commissary Cookbook (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.