The Frog Commissary Cookbook: Hundreds of Unique Recipes and by Steven Poses, Anne Clark

By Steven Poses, Anne Clark

A bit storefront eating place opened in a downtown local of Philadelphia in 1973. It was once easily named Frog. Out of that little eatery grew a set of a few of Americas such a lot cutting edge and winning eating places, together with Frog, The Commissary, and a catering operation often called Frog/Commissary Catering. From their founding chef/restaurateur, Steven Poses, and his colleagues Anne Clark and Becky curler, comes a luxurious cookbook that brings jointly enormous quantities of kitchen-tested recipes, information, and knowledge approximately their own method of meals preparation.
Organized through meal direction, the booklet features a multitude of inventive recipes, tailored for serving at domestic and reflecting a quixotic, multiethnic mix of meals and components. choked with insider pointers on nutrition training and repair and pleasant anecdotes, this bountiful dinner party of data is usually a lavish deal with for the eyes, with Becky Rollers great drawings and calligraphy gracing every one web page. The Frog/Commissary Cookbook is the right creation to a really specified culinary world--and the appropriate addition to each chefs domestic library.

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The Frog Commissary Cookbook: Hundreds of Unique Recipes and Home Entertaining Ideas from America's Most Innovative Restaurant Group, 1st Edition

A bit storefront eating place opened in a downtown local of Philadelphia in 1973. It was once easily named Frog. Out of that little eatery grew a suite of a few of Americas such a lot leading edge and winning eating places, together with Frog, The Commissary, and a catering operation often called Frog/Commissary Catering.

Extra info for The Frog Commissary Cookbook: Hundreds of Unique Recipes and Home Entertaining Ideas from America's Most Innovative Restaurant Group, 1st Edition

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Pass them with plenty of napkins as an hors d’oeuvre or serve them on shredded greens as an appetizer or with rice for an inexpensive entrée. Imagine, too, what this sauce would do for ribs! We once prepared a full ton of these wings to sell at one of the Philadelphia Restaurant Sundays on the Parkway. It rained, the festivities were canceled, and we had eight forty-gallon trash cans fulls of chicken wings to deal with … literally a TON! We froze them until the following week for Restaurant Sunday’s rain date, but the momentum had been lost and business was slow.

If you just cannot wait to get into the kitchen and start cooking, proceed to the recipes on this page and begin. Have fun. There is, however, a story attached to the book having to do with the creation of these restaurants over the past twelve years. Some of you may find it interesting, so keep reading. The recipes will still be there. At the age of twenty-six, having spent a year and a half at La Panetière in a variety of positions, I opened Frog on an investment of thirty-five thousand dollars, including liquor license and opening inventory.

If you just cannot wait to get into the kitchen and start cooking, proceed to the recipes on this page and begin. Have fun. There is, however, a story attached to the book having to do with the creation of these restaurants over the past twelve years. Some of you may find it interesting, so keep reading. The recipes will still be there. At the age of twenty-six, having spent a year and a half at La Panetière in a variety of positions, I opened Frog on an investment of thirty-five thousand dollars, including liquor license and opening inventory.

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