Author April White, who previously collaborated with Jose Garces in his first cookbook, interviewed almost 60 Philly chefs.
Her newly-published book gives you more than70 recipes from bar snacks to desserts...all with stories from the chefs who created them.
White started the project with her own tastes...seeking recipes for the restaurant dishes she loves to eat. So you'll l earn what makes Resurrection Ale House's fried chicken unique. But you'll also be able to go international with a chicken dish from Society Hill's Israeli restaurant, Zahav.
Supper's Mitch Prensky contributed his carrot and orange soup. Han Dynasty provided their recipe for dan dan noodles.
The Franklin Fountain's hot fudge sundae secrets are in there. You'll also find dishes no longer served in town. Since James Burke closed his eponymous James on 8th to take a position in New York, the only way you'll enjoy his famous duck ragout locally is to make it yourself.
About the only thing you won't find in the book is a cheesesteak recipe."Philadelphia Chef's Table" is available on White's own website.
It's in stock at the Cookbook Stall at Reading Terminal Market. And it's available from the usual book retailers, either in-store or online at sites like Amazon.
