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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.
From the Back Cover
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Top Customer Reviews
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 on May 7, 2014 by Cory P