Philadelphia Chef's Table

Extraordinary Recipes from the City of Brotherly Love

Nonfiction, Travel, Lodging & Restaurant Guides, Restaurants, Food & Drink, International, USA
Cover of the book Philadelphia Chef's Table by April White, Lyons Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: April White ISBN: 9780762789443
Publisher: Lyons Press Publication: September 4, 2012
Imprint: Lyons Press Language: English
Author: April White
ISBN: 9780762789443
Publisher: Lyons Press
Publication: September 4, 2012
Imprint: Lyons Press
Language: English

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 them crowding into Honey’s Sit ‘n’ Eat for a Jewish-Southern brunch, lining up for bespoke cocktails at Franklin Mortgage & Investment Co., and planning a year in advance for dinner at Talula’s Table. 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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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 them crowding into Honey’s Sit ‘n’ Eat for a Jewish-Southern brunch, lining up for bespoke cocktails at Franklin Mortgage & Investment Co., and planning a year in advance for dinner at Talula’s Table. 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.

More books from Lyons Press

Cover of the book The Dogs Who Found Me by April White
Cover of the book Fishing Utah by April White
Cover of the book New Boston Globe Cookbook by April White
Cover of the book U.S. Army Human Intelligence Collector Field Manual by April White
Cover of the book Baseball History eBook Gift Set by April White
Cover of the book It's All About the Guest by April White
Cover of the book War Stories by April White
Cover of the book The Greatest Air Combat Stories Ever Told by April White
Cover of the book Mom Is Always Right by April White
Cover of the book How To Live Like A Lady by April White
Cover of the book Long Rifle by April White
Cover of the book The Backyard Gardener by April White
Cover of the book Biker Billy's Roadhouse Cookbook by April White
Cover of the book Boy Kings of Texas by April White
Cover of the book The Official U.S. Army Combat Skills Handbook by April White
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy