The Philadelphia Chef's Table
Extraordinary Recipes From The City of Brotherly Love
Seiten
2020
|
Second Edition
Globe Pequot Press (Verlag)
978-1-4930-4070-4 (ISBN)
Globe Pequot Press (Verlag)
978-1-4930-4070-4 (ISBN)
Celebrating Philadelphia's best restaurants and eateries with recipes and photographs, The New Philadelphia Chef's Table profiles signature “at home” recipes from more than 50 legendary dining establishments. A keepsake cookbook for tourists and locals alike, the book is a celebration of Philadelphia's unique and exciting food scene.
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. The New 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.
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. The New 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.
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| Erscheinungsdatum | 10.05.2021 |
|---|---|
| Reihe/Serie | Chef's Table |
| Verlagsort | Old Saybrook |
| Sprache | englisch |
| Maße | 212 x 264 mm |
| Gewicht | 803 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Reisen ► Hotel- / Restaurantführer ► Nord- / Mittelamerika | |
| ISBN-10 | 1-4930-4070-7 / 1493040707 |
| ISBN-13 | 978-1-4930-4070-4 / 9781493040704 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
Gräfe und Unzer (Verlag)
CHF 39,90
