Local Flavor: Favorite Recipes from Philadelphia Area Chefs

Cookbooks, Food & Wine

Fisher, Connie Correia

Cooking by Ingredient

Small Potatoes Pr

Fisher, Connie Correia, Correia, Connie Fisher

Pb & J U.S.A.: Recipes for Kids and Adults by Kids and Adults

Correia, Connie Fisher

Book by Fisher, Connie Correia, Correia, Joanne, Correia, Connie Fisher

Coastal Cuisine: Seaside Recipes from Maine to Maryland

Correia, Joanne

From the Cooking School at La Campagne: Provencal Recipes from the Famed Country Farmhouse

From the Cooking School at LA Campagne: Provencal Recipes from the Famed Country Farmhouse

BYRNE, JOHN

Cape May, New Jersey — the "Nation’s Oldest Seashore Resort," — has achieved national recognition for its restaurants and is regarded as one of the best Bed &amp; Breakfast Inn resorts in the country. The New York Times even called Cape May "the restaurant capital of New Jersey." 
With over 100 signature recipes from 50 of Cape May’s finest restaurants, inns, and hotels, CAPE MAY COOKS captures the flavor of this remarkable travel destination. 
Tailored for the home cook, the recipes in CAPE MAY COOKS come from Cape May’s most inventive restaurants and inviting inns, including Angel of the Sea, Queen Victoria, The Ebbitt Room at the Virginia Hotel, The Mad Batter, The Mainstay Inn, The Washington Inn and Waters Edge Restaurant. 
CAPE MAY COOKS doubles as a travel guide and features over 40 restaurant travel profiles that provide informative details about each participating restaurant and accommodation as well as local travel tips from the innkeepers and chefs.

Cape May Cooks: Recipes from New Jersey's Restaurant Capital

Fisher, Connie

Mention Philadelphia and food in the same sentence and most people think of cheesesteaks, hoagies, or soft pretzels. Philadelphia Flavor: Restaurant Recipes from the City and the Suburbs definitively and deliciously dispels that notion. Tailored for the home cook, the 250 recipes in Philadelphia Flavor come from 120 of Philadelphia's best restaurants, including Le Bec-Fin, Four Seasons, Fork, Deux Cheminées, Dock Street, Jack's Firehouse, Philippe on Locust, and City Tavern. Recipes -- each mom-approved so that even novice cooks will have kitchen confidence -- run from simple to sophisticated, from classic to cutting-edge, from deli to dim sum. The result is a hands-on cookbook that assembles emerging culinary trends and traditional Philly homestyle dishes into a highly original collection. For bon vivants more inclined to make a reservation than a rack of lamb, Philadelphia Flavor offers Restaurant Profiles which allow readers to meet the chefs, sample the menus, and get the best tables in the houses. There are also personal chef reflections, cooking hints, shopping resources, and nifty trivia. Expert sommeliers, including nationally known Greg Moore, take the guess work out of what wine to serve by matching Philadelphia Flavor recipes with the perfect vintage. Prefer beer? We've got some pairing suggestions for ale as well.

Philadelphia Flavor: Restaurant Recipes from the City and Suburbs

The youngest of ten children, Joe Brown was born to feed a crowd. And he does so nightly as chef/owner of Melange Cafe in Cherry Hill, New Jersey. His first cookbook, Joe Brown’s Melange Cafe brings the restaurant’s assertive and imaginative Louisiana-Italian cuisine into America’s kitchens. The cookbook and the restaurant buzz with Big Easy spirit, Southern hospitality, and great food. Both loyal customers and new friends of Melange Cafe will be delighted to find the secrets behind the restaurant’s most popular dishes — Fried Oysters with Horseradish Mustard Reduction; Chicken, Red Beans, and Rice with France’s Cheese Biscuits; Crawfish Salad with Tomato-Leek Vinaigrette; Smothered Chicken with Crawfish Mashed Potatoes; Pan-Smoked Tomato Crab Bisque; Lobster Gumbo; Seafood Jambalaya; Grilled Shrimp with Pecan Corn Crab Relish; Sweet Potato Crème Brûlée; Warm Chocolate Pudding Cake; and Joe’s famous Crabmeat Cheesecake with Pecan Crust and Wild Mushroom Sauté — in Joe Brown’s Melange Cafe Cookbook. All of the 100 original recipes in Joe Brown’s Melange Cafe Cookbook feature clear directions, easy to find ingredients, and a casual, happy approach to cooking. Sepia-toned photos of Joe in action as well as personal anecdotes and stories capture the lively spirit of Melange Cafe and its crew.

Joe Brown's Melange Cafe Cookbook

Brown, Joe

From cheese steaks to cheesecakes, haute cuisine to hoagies, colonial to cutting edge, and everything in between, the distinctive cuisine of Philadelphia is showcased in Philadelphia Flavor 2: A Second Helping of All New Restaurant Recipes from the City and the Suburbs. The daughter and mother team of Connie Correia Fisher and Joanne Correia have followed up original Philadelphia Flavor (now in its 6th printing) with this completely updated collection which features over 325 all new recipes from 150 of Philadelphia’s best restaurants and food places. 
Also included on every page are wine pairings, local trivia, culinary quotes, restaurant profiles, and cooking tips. 
New to Philadelphia Flavor 2 is a "Sandwich" chapter featuring classic hoagies and cheese steaks from Philadelphia legends Pat’s Steaks and Tony Luke’s, as well as unexpected sandwich offerings from Le Bec-Fin, White Dog Cafe, and The Saloon. Also new is a "Cocktail" chapter showcasing the coolest concoctions from the city’s hottest bartenders and restaurants, including Bourbon Blue, Mixto, Dome Restaurant, and Denim Lounge. 
Each recipe is "mom-tested" and tailored for the home cook so that readers can recreate their favorite restaurant dishes at home. Sidebars offer "Chef’s Notes," expert wine recommendations, culinary history and quotations, and contributor profiles that provide interesting and informative background on each participating chef and business.

Philadelphia Flavor: A Second Helping

Regional & International

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