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Philadelphia Chef's Table: Extraordinary Recipes From The City Of Brotherly Love Hardcover – September 4, 2012


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Product Details

  • Series: Chef's Table
  • Hardcover: 208 pages
  • Publisher: Lyons Press (September 4, 2012)
  • Language: English
  • ISBN-10: 0762777621
  • ISBN-13: 978-0762777624
  • Product Dimensions: 1 x 7.5 x 9.8 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #96,263 in Books (See Top 100 in Books)

Editorial Reviews

From the Inside Flap

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 these food lovers crowding into Honey's Sit 'n Eat for a Jewish Southern brunch, lining up for bespoke cocktails at The Franklin Mortgage & Investment Co., and planning a year in advance for dinner at Talula's Garden. 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, making it the ultimate gift and keepsake cookbook for both the tourist and the Philadelphia local.

From the Back Cover

The personalities—the talented chefs, innovative bartenders, and personable owners—are the driving force behind Philadelphia's current restaurant renaissance. This cookbook is the yearbook—a delicious snapshot of the constantly evolving Philly food scene. It's filled with the cool kids from over fifty of the city's most influential restaurants and bars, the stories behind our top spots, cooking advice gleaned from feeding Philadelphians every single day, and more than seventy of our favorite chefs' and restaurateurs' favorite recipes.

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Customer Reviews

4.8 out of 5 stars
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I purchased the book for my friend Mike for Christmas.
Liz Marple
There many recipes in here and from some of my favorite restaurants.
E.H.
I can't wait to try them all and may have to buy my own copy!
Elaine M. Panzeter

Most Helpful Customer Reviews

2 of 2 people found the following review helpful By Frank Rinkevich on January 13, 2013
Format: Hardcover Verified Purchase
I've eaten at most of the restaurants mentioned in the book and I am transported back to those places every time I read these recipes. I still can't believe I have the recipe for Resurrection's twice fried chicken and dan dan noodles from Han Dynasty. Both are two of my favorite dishes in the city. The pictures are very colorful and beautiful and the writing is clear, concise, and entertaining.

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.
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1 of 1 people found the following review helpful By Liz Marple on January 13, 2013
Format: Hardcover Verified Purchase
I have dined at many of the restaurants in the book. As for those I have not, this book is tantalizing enough to get me to those I haven't yet been!
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 ›
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1 of 1 people found the following review helpful By Elaine M. Panzeter on December 1, 2012
Format: Hardcover Verified Purchase
Bought book as a gift but before I wrapped it, I did make copies of several recipes for my own use. I can't wait to try them all and may have to buy my own copy!
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Format: Hardcover Verified Purchase
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.
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1 of 2 people found the following review helpful By E.H. on January 6, 2013
Format: Hardcover Verified Purchase
The minute my friend, a fellow Philly foodie, told me about this book on Amazon, I bought it immediately! I mean within minutes! For the last few years, we have been talking about Hans Dynasty's dan dan noodles and wondering how it was made, and finally, the recipe is provided in this book directly from the source, and lo and behold, I tried the recipe and it was great! There many recipes in here and from some of my favorite restaurants. I've also already tried Barbuzzo's Sheep's Milk Ricotta, which was soooo easy yet so good! I also tried Morimoto's Soba Carbanara. Delicious! I've also made Budakkan's edamame ravioli, which taste just like what they serve at the restaurant! The funny thing is, the same friend (mentioned above) and I tried recreating these raviolis three years ago, and while the ones we made were good, it was just not as good. Three years later, with this book and the recipe directly from the source, I was finally able to make these raviolis and they taste amazing! So happy this book exists! This will save me so much time trying to figure out how some of these recipes are made, and deducing with trial and error. :)
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