{"id":2794,"date":"2026-07-19T12:45:08","date_gmt":"2026-07-19T12:45:08","guid":{"rendered":"https:\/\/corporate-movers-usa.com\/?p=2794"},"modified":"2026-07-19T12:45:08","modified_gmt":"2026-07-19T12:45:08","slug":"the-frog-commissary-cookbook-remains-a-philadelphia-icon-over-40-years-after-its-debut","status":"publish","type":"post","link":"https:\/\/corporate-movers-usa.com\/?p=2794","title":{"rendered":"\u2018The Frog Commissary Cookbook\u2019 remains a Philadelphia icon over 40 years after its debut"},"content":{"rendered":"<div>\n<div>\n<div><audio><\/audio><\/div>\n<\/div>\n<p>Chef Justin Bacharach hadn\u2019t read up on the history of 1710 Sansom St. before he opened dancerobot there in September. He knew it was previously a bottle shop with a deli, but was otherwise too busy to give it much thought. <\/p>\n<p>Read more <a href=\"https:\/\/corporate-movers-usa.com\/?p=2792\">More N.J. workers are now eligible for family leave job protections<\/a><\/p>\n<div><\/div>\n<p>That changed just before opening night, when Bacharach\u2019s business partner, chef Jesse Ito, brought in a copy of <i>The Frog Commissary Cookbook<\/i>. A regular at Royal Sushi gifted it to the James Beard Award-winning chef, telling Ito that dancerobot was once home to the Commissary, a legendary counter-service spot that was part of Philadelphia\u2019s dining renaissance when it opened in 1977. <\/p>\n<div><\/div>\n<div><\/div>\n<p>The gift triggered an immediate reaction: \u201cIt was the first cookbook that I really put eyes on and paged through,\u201d Bacharach, 35, said. His parents kept a copy in their Bucks County home, and his mother baked the book\u2019s most famous recipe, an elaborate carrot cake, for special occasions. <\/p>\n<div><\/div>\n<p>\u201cThis is fate,\u201d Bacharach said. Now, more than 30 years after the Commissary closed, the cake is once again being served at the same Sansom Street address. <\/p>\n<div><\/div>\n<p>Written by Steven Poses, Anne Clark, and Becky Roller, and published in 1985, <i>The Frog Commissary Cookbook <\/i>pulled together recipes from the Commissary, its innovative older sibling Frog, and Poses\u2019 other restaurants. The peach-colored volume, peppered with Roller\u2019s charming illustrations, quickly became a Philly staple. It taught home cooks and industry professionals alike how to entertain and introduced them to ingredients then unfamiliar to many Philadelphians, such as Sichuan peppercorns, Thai curry pastes, and good-quality balsamic vinegar. <\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>Today, <i>The Frog Commissary Cookbook<\/i> remains an essential part of Philadelphia\u2019s culinary fabric. But it still feels like a secret: beloved locally, yet relatively unknown elsewhere. <\/p>\n<div><\/div>\n<p>\u201cThis was the book that everyone wanted because it was <i>our<\/i> book,\u201d said Lexy Bloom, a  Philadelphia native and editorial director at Knopf Cooks, a major cookbook publisher. It was Philly\u2019s version of <i>The Silver Palate Cookbook,<\/i>the era\u2019s national breakout cookbook. \u201cEverybody had it; everybody cooked from it,\u201d she said. <\/p>\n<div><\/div>\n<div><\/div>\n<p><i>The Frog Commissary Cookbook <\/i>allowed home cooks to make recipes like the carrot cake and strawberry heart tarts that they knew and loved, but also had \u201cthis really interesting global palate that I think was unusual at the time and exciting to people,\u201d Bloom said. \u201cThis book is so playful and experimental.\u201d<\/p>\n<div><\/div>\n<p>A post about the book in the 183,000-member  Vintage Philadelphia Facebook group elicited nearly 1,000 comments. Some were about copies passed down through generations. Others described editions that were packed up as keepsakes. At least one was about a copy lost in a divorce and later replaced at an estate sale. <\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>\u201cEach tear and mark tells a story of countless delicious meals shared with family,\u201d said one commenter with a tattered book. When it came out, another added, young women like her were \u201cso excited to cook something that their mothers couldn\u2019t.\u201d<\/p>\n<div><\/div>\n<p>Barb Cohan-Saavedra, who owned the longstanding French-Mexican restaurant Paloma, used to serve <i>The Frog Commissary Cookbook<\/i>\u2019s cheesecake. \u201cI now have 1,500+ cookbooks and this remains one of my favorites,\u201d she wrote.<\/p>\n<div><\/div>\n<div><\/div>\n<p>(The book has also played an important part in this author\u2019s life \u2014 particularly the sweet recipes, like the heart tarts developed by Clark, my unofficial culinary tutor and teacher at the Philadelphia School.)<\/p>\n<div><\/div>\n<div>\n<h3>For help, just call<\/h3>\n<\/div>\n<div><\/div>\n<p>The cookbook included a note in early editions: \u201cBecause this book is the result of a living organization, should you have a problem with any recipe in the book, just call us \u2026 or write to us,\u201d it read. \u201cWe will find someone who can help you.\u201d<\/p>\n<div><\/div>\n<p>From the book\u2019s 1985 publication until the Commissary\u2019s 1994 closure, the restaurant received three to five calls a week from readers, Poses estimated in a recent interview. One of them was Nanci Schwartz Gilberg, 75, of Penn Valley, who called about making the book\u2019s Champagne cream sauce for capelliniwith bay scallops for a party of 100. Wondering if she could prepare the dish ahead of time, she rang the restaurant. Someone there asked if she would like to speak to Poses.<\/p>\n<p>Read more <a href=\"https:\/\/corporate-movers-usa.com\/?p=2790\">NJ Transit approves $3.5 billion budget<\/a><\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>\u201cAre you kidding? I would love it,\u201d Schwartz Gilberg remembered responding. Poses recommended making the sauce \u00e1 la minute. Schwartz Gilberg ultimately didn\u2019t follow his advice, but the recipe worked anyway, she said.<\/p>\n<div><\/div>\n<p>Answering questions was simply \u201cpart of the commitment we made,\u201d Poses said. \u201cIt was part of the philosophy from the very beginning: \u2018How can we help?\u2019\u201d <\/p>\n<div><\/div>\n<div><\/div>\n<p>The result struck \u201cthe note of a community cookbook,\u201d explained Bloom, likening it to volumes published by churches and synagogues that were popular at the time. \u201cIt gives a great sense of how essential the Frog\/Commissary was.\u201d <\/p>\n<div><\/div>\n<p>Even before the book came out, the restaurants\u2019 staff would write down recipes for guests who asked. And while Frog and the Commissary closed in 1987 and 1994, respectively, Poses and Clark still field the occasional questions. <\/p>\n<div><\/div>\n<div>\n<h3>A carrot cake \u2014 and a culture \u2014 endures<\/h3>\n<\/div>\n<div><\/div>\n<p>Like its inspirations, <i>The Frog Commissary<\/i> captured a time when Philadelphia\u2019s culinary scene started to push beyond steakhouses, red sauce joints, and fish houses to create its own version of New American food. Alongside Western recipes like country p\u00e2t\u00e9 and chicken with brandied mustard cream sauce were ones for Thai beef and Siamese chicken curries enriched with pastes that Thai kitchen staffers introduced to Poses. <\/p>\n<div><\/div>\n<p>The book is also a time capsule of the 1980s, an era when corn oil was more common, salt was less important in desserts, and people weren\u2019t debating over the term \u201cfusion.\u201d<\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>The restaurants\u2019 \u2014 and subsequently the book\u2019s \u2014 recipes drew inspiration from the team\u2019s travels and heritage, plus the <i>Foods of the World<\/i> series published by Time-Life. The staff would taste and discuss everything as a group. \u201cWe were not afraid to tweak it and make it ours,\u201d Clark said. \u201cIf it didn\u2019t taste good, it didn\u2019t fly.\u201d <\/p>\n<div><\/div>\n<p>The Commissary and its accompanying market were a favorite of High Street Hospitality founder Ellen Yin. In some ways, they inspired her to open Fork and  its erstwhile offshoot Fork: etc, she said. The book\u2019s sidebars on setting up a bar and serving oysters taught her how to entertain. <\/p>\n<div><\/div>\n<div><\/div>\n<p>For a time, the book remained in the group\u2019s cookbook library at the old High Street on Market. When staff needed ideas for canap\u00e9s or instructions for making spring rolls, Yin would tell them to look through its pages. \u201cThese passed hors d\u2019oeuvres are classic,\u201d she said.<\/p>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>Now out of print, the cookbook has staying power thanks to an e-book (including one available from the Free Library of Philadelphia) and a steady stream of copies that cycle through the city\u2019s used bookstores. Many of its recipes \u2014 mushroom-barley soup, vegetarian chili with bulgur, and the chocolate chip fudge cake referred to as \u201ckiller cake\u201d \u2014 are still home-cook staples. <\/p>\n<div><\/div>\n<p>But, most of all, readers bake and reminisce about Clark\u2019s carrot cake. At dancerobot, slices are available on Fridays and Saturdays, and may eventually become a permanent offering, Bacharach said. <\/p>\n<div><\/div>\n<p>It\u2019s a mostly faithful adaptation. When the restaurant\u2019s pastry chef and baker, Sophie Wieber, tested the cake, Bacharach tasted something slightly new: \u201cYou did something different. I think I know what it is,\u201d he said. It was more salt \u2014 Wieber\u2019s only tweak \u2014 \u201cand it was perfect.\u201d<\/p>\n<p>Read more <a href=\"https:\/\/corporate-movers-usa.com\/?p=2788\">Not the same old Sea Isle | Morning Newsletter<\/a><\/p>\n<div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Drawing from menu items at the Fr\u00f6g and the Commissary, the cookbook introduced Philly home cooks to unfamiliar ingredients. Forty-one years later, the book still has devoted fans.<\/p>\n","protected":false},"author":1,"featured_media":2793,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-2794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u2018The Frog Commissary Cookbook\u2019 remains a Philadelphia icon over 40 years after its debut - Corporate Movers USA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/corporate-movers-usa.com\/?p=2794\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u2018The Frog Commissary Cookbook\u2019 remains a Philadelphia icon over 40 years after its debut - Corporate Movers USA\" \/>\n<meta property=\"og:description\" content=\"Drawing from menu items at the Fr\u00f6g and the Commissary, the cookbook introduced Philly home cooks to unfamiliar ingredients. 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