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The Frog Commissary Cookbook

A little storefront restaurant opened in a downtown neighborhood of Philadelphia in 1973. It was simply named Frog. Out of that little eatery grew a collection of some of America's most innovative and successful restaurants, including Frog, The Commissary, and a catering operation known as Frog/Commissary Catering. From their founding chef/restaurateur, Steven Poses, and his colleagues Anne Clark and Becky Roller, comes a sumptuous cookbook that brings together hundreds of kitchen-tested recipes, tips, and information about their personal approach to food preparation. Organized by meal course, the book contains a multitude of creative recipes, adapted for serving at home and reflecting a quixotic, multiethnic blend of foods and ingredients. Full of insider tips on food preparation and service and delightful anecdotes, this bountiful feast of information is also a lavish treat for the eyes, with Becky Roller's wonderful drawings and calligraphy gracing each page. The Frog/Commissary Cookbook is the perfect introduction to a very special culinary world--and the ideal addition to every cook's home library.

Paperback: 272 pages

Publisher: Camino Books Inc; 39771st edition (January 2002)

Language: English

ISBN-10: 0940159732

ISBN-13: 978-0940159730

Product Dimensions: 1 x 7.2 x 10 inches

Shipping Weight: 1.4 pounds (View shipping rates and policies)

Average Customer Review: 4.9 out of 5 stars  See all reviews (62 customer reviews)

Best Sellers Rank: #396,248 in Books (See Top 100 in Books) #71 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Middle Atlantic

I have loved this book for many years and give it to new cooks whenever I can. I picked up another copy the other day and there was a "Cookbook Update" sheet tucked into it. I'm not sure if this was official or not but here it is:Frog Commissary Cookbook UpdatePage Number:60 (Scotch Broth with Coriander)Omit 3 1/2 teaspoons saltOmit 11/2 teaspoons pepperChange 2 teaspoons salt to 5 teaspoons saltChange "Chop the mushrooms and set aside." to "Chop the mushrooms, wash well and set aside".Change "Stir in the water, salt and pepper along with theground coriander, reserve mushrooms, and mushroom liquid. Simmer for 1 hour and. .." to "Stir in the water, salt and pepper along with theground coriander and reserve mushrooms. Simmer, covered, for 1 hour and..."123 (Pistachio Chicken Breasts with Herb-Garlic Cheese Filling) In Herb-Garlic Cheese Filling:Change 1 "tablespoon" minced garlic to 1 "teaspoon" minced garlic129-30 (Siamese Chicken Curry) .Add under list of ingredients for Curry, after 2 tablespoons soy sauce insert "OPT. 1/2 teaspoon sriracha or Tabasco sauce"Change the directions under Curry from"When the sauce is smooth, add the broccoli and quickly heat through. Taste and add the optional sriracha or Tabasco if desired. Stir in..."134~35 (Mexican Lasagne) Under AssemblyInsert the following sentence after "Preheat the oven to 350" " Combine the Creme Fraiche with the eggs and set aside. "Under Assembly on Page 136. Insert the following sentence after'.Put down the last 6 toastados. " "Spoon the remaining Creme Fraiche over the top. "155-56 (Lamb Curry)Add to ingredient list under Curry, after 1/4 teaspoon salt, "OPT.

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