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Philadelphia Chef's Table: Extraordinary Recipes From The City Of Brotherly Love Hardcover – September 4, 2012
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From the Inside Flap
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, making it the ultimate gift and keepsake cookbook for both the tourist and the Philadelphia local.
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Top Customer Reviews
The major issue with this book is the formatting. The dish from each establishment is prefaced with a short description of the place, usually a picture of the owners or the inside of the place. The descriptions range from an entire page, to around 6 sentences. A picture doesn't accompany every recipe. There are a few pages in orange describing some aspects of the city's food culture or recipes. There is a page like this describing the cheese steak craze, however, its an odd juxtaposition between Chili en Nogada from El Rey and the introduction to Zahav. I don't see that as a smooth continuous flow. Another flow issue is with the placement of the recipes. The best cook books are where the recipe is listed on a single page or on the left and right pages of an open book. I really hate when they are on multiple pages, especially when a bit of formatting and page rearrangement could have condensed the space for the recipe. A few are intersected by photos. Finally, there didn't seem to be an obvious distinction between where one establishment/recipe began and another began. There is a pattern of symbols and fonts to distinguish between them, but its not easily recognizable. Perhaps the names of either the restaurant or dish should have been in larger, bolder text. These are very small nuances that can have a big effect on the enjoyment and impact of the book as a whole. I might be in the minority here on this, but these are the things I notice.
I purchased the book for my friend Mike for Christmas. I knew we both could take advantage of reveiwing items we had seen or places we have been; we could go to those listed spots we have not yet tried and best of all, that we could try some of the recipes. The book lists at least TWO chosen items from their respective menus of each restaurant.
I am not yet able to find one of the recipes I would not want to try!!! There is also not one restaurant that I would not give my business to try their food. It astounds me how many wonderful recipes there are and how many great chefs we have nearby.
Therefore, the book is like a Bible! Gastronomic delights are listed by Top Chefs in the City of Brotherly Love.
It has a colorful photos of each menu item, the recipe and a short Bio about the Chef/Owner.
Mike chose to make a cold soup from Vedge last night that he found in the book. We had gone to Vedge last week
and tried about 9 items. Each was better than the next. So, we thought it would be a good place to start.
Vedge was a nice surprise and treat. It is a five star vegetarian restaurant in Philadelphia with some of the best food I have ever eaten! The mushroom carpaccio is a must! I now admit that the soup Mike made ranks tops as well!
Mike used nothing but organic avacado, mint,cilantro, coconut, spices...all to make the soup which the Vedge owner discovered on a trip to Nicaragua. Fantastic!
Next, he will make the Corn Bread (which I believe is from Percy's who serve a wow Pork Belly) and following, Heart of Palms. I am looking at the cupcakes from Brown Betty's as our next stop!Read more ›
Most Recent Customer Reviews
Great book with lots of interesting recipes to try out from Philly's major chefs. Books is well designed and easy to follow. Definitely recommend.Published 21 months ago by Cory P