The Frog Commissary Cookbook

September 1, 2010 · Posted in Bestselling Cooking Books 

Product Description
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 hund… More >>

The Frog Commissary Cookbook

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5 Responses to “The Frog Commissary Cookbook”

  1. Former Rater on September 1st, 2010 1:38 pm

    I love this cookbook. I have been through three copies and given numerous copies to friends and family.

    This book was out-of-print for years and I am very happy to see it reissued — so I can give a copy to my son away in college!

    This is where the French-Thai connection started as far as I can tell. The book is a marvel. The illustrations and comments in the margins are as valuable as the recipes and their text.

    I have made just about every dish in this book and I have never been disappointed and neither have my guests.

    My son grew up on the Thai Popcorn; I believe that the duck and chicken recipes are beyond reproach; the lentil salad is to die for (better have a heck of an extensive spice collection for that one….) and EVERYBODY loves the Carrot Cake.

    A fine, fine example of American creativity in the culinary arts.
    Rating: 5 / 5

  2. Flower Girl on September 1st, 2010 4:03 pm

    My caterer gave this book to me when I asked for the Chicken Satay recipe our wedding guests raved about. For the last thirteen years it’s been an anniversary dinner staple (it also shows up at every school pot-luck, summer picnic and just about any other occasion.)

    There are so many recipes that would sell this book on their own merit, but as a collection it is truly indespensible. When you buy this be sure to try: the Salmon,Spinch and Scallop Pate, Mushroom Barley Soup, Vegetarian Chili (amazing!), Curried Chicken Salad, Smoked Chicken Crepes with Horseradish Sauce, Sauteed Green Beans with Hazelnut Crumbs, Broccoli with garlic butter and, as mentioned by so many others the OATMEAL CHOCOLATE CHIP WALNUT COOKIES!

    There isn’t a bad Thai-inspired recipe in this book either.

    The perfect wedding shower or housewarming gift.
    Rating: 5 / 5

  3. Anonymous on September 1st, 2010 6:21 pm

    When we lived in Philly, Frog, the Commisary, and Eden were definitely on our top 10 list. The recipes in this book bring that back for us every time. These recipes cannot be beat. My friends have been BEGGING for the recipes for years: eggplant capponata, carrot cake, chocolate killer cake-just to name a few. I am so glad to see this in print again so that we don’t have to be tempted to photocopy.
    Rating: 5 / 5

  4. Chris Chiquoine on September 1st, 2010 6:32 pm

    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 Update

    Page Number:

    60 (Scotch Broth with Coriander)

    Omit 3 1/2 teaspoons salt

    Omit 11/2 teaspoons pepper

    Change 2 teaspoons salt to 5 teaspoons salt

    Change “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 the

    ground coriander, reserve mushrooms, and mushroom liquid. Simmer for 1 hour and. ..”

    to “Stir in the water, salt and pepper along with the

    ground 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 garlic

    129-30 (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 Assembly

    Insert 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. 1/2 teaspoon srarcha or Tabasco sauce”

    On Page 156 under Curry

    After “Lower heat, add the Bechamel and eggplant and heat through. ” Add, “If the resulting mixture seems too thick, add some additional half-and-half, beginning with 2 tablespoons. Stir until smooth, taste and add the sraracha or Tabasco if desired.”

    161 (Pasta Roll)

    Change “. ..combine the spinach with the ricotta, eggs, yolks” to “. ..combine the spinach with the ricotta, yolks.

    176-77 (Goat Cheese Pizza)

    Change 1/3 cup olive oil to 1/4 cup (under Topping)

    Change “Bake 10 minutes more.” to “Bake 5 to 10 minutes more .

    177 (Clam Pizza with Fresh Herbs)

    change 1/3 cup olive oil to 1/4 cup (under Topping)

    178-79 (Pizza with Mussels, Saffron, etc.)

    Change 1/3 cup olive oil to 1/4 cup (under Topping) Change “Bake 10 minutes more…

    To “Bake 5 to 10 minutes more…

    206 (Caponata)

    Change 3 tablepoons sugar to 1 tablespoon sugar

    Change ..or even mounded on black bread. to

    ..or even mounded hot on black bread. ..”

    223 (Cinnamon Butter Muffins)

    Change order of ingredients under Muffins so that 4 teaspoons of baking powder is moved up and inserted between 112 teaspoon nutmeg and 1 cup milk. .

    Change directions under Muffins

    ..Beat in the eggs, salt and nutmeg.” to

    “Beat in the eggs, salt, nutmeg and baking powder.”

    226-28 (Carrot Cake)

    Under Notes and Variations change

    ..Substitute apples or zucchini for the carrots… to

    “Substitute 4 cups of unpeeled grated apples or zucchini for the .. carrots.

    231 (Chocolate Mousse Cake)

    Change, under Chocolate Mousse

    ..In the top of a double boiler over simmering water, combine the chocolate, coffee and Grand Marnier. Keeping the heat as lowas possible, let the chocolate melt.

    ..Bring 2 inches of water to a simmer in a 3 quart saucepan. Combine, off the heat, in a large metal mixing bowl the chopped chocolate, coffee and Grand Marnier. Place the bowl over the simmering water. Do not stir the mixture while it is melting and keep the heat as low as possi ble …

    233 (Chocolate Chip Fudge Cake)

    Change, under Frosting, a small but deep, heavy to a deep, heavy …

    252 (Oatmeal Chocolate Chip Walnut Cookies) Change, in ingredient list 2 eggs, lightly beaten to 2 eggs

    252 (Oatmeal Chocolate Chip walnut Cookies)

    Change in ingredient list:

    2 Eggs, lightly beaten to

    2 Eggs

    Rating: 5 / 5

  5. JTALL@WIZARDS.NET on September 1st, 2010 7:02 pm

    I’ve been using this cookbook for the last 10 years and it is my very favorite of all my cookbooks, it’s cleverly written and illustrated and the recipes are inventive and easy to follow. I like to experiment a lot with food and this book has a lot of fun ideas. I was so happy to discover that I can still purchase this book because mine is falling apart from so much use .
    Rating: 5 / 5

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