The Frog Commissary Cookbook: Hundreds of Unique Recipes and Home Entertaining Ideas from America's Most Innovative Restaurant Group by Steven Poses and Anne Clark and Becky Roller

Search this book for Recipes »

Notes about this book

  • okcook on March 01, 2014

    There is a list of errata on It is the second review of 68.

  • featherbooks on October 10, 2009

    Bourbon Pecans for Christmas giving.

Notes about Recipes in this book

  • Peanut butter oatmeal raisin cookies

    • Breadcrumbs on December 07, 2010

      p. 253 - Dec 2010 - First use of this recipe and this book. I was keen to test out both. Cookies really hit the mark. Just the right blend of chewiness and crispiness. I knew we'd love them as soon as I started mixing the batter as the peanut butter, vanilla, oats combo smelled just scrumptious. Quick, easy and really yummy. Lots of raisins too! Definitely a "make again".

    • mirage on February 11, 2013

      Really great with chocolate chips instead of peanut butter!

    • chawkins on March 24, 2014

      Good soft and chewy cookies. I halved the recipe to get 24 cookies but I wind up with 42 cookies, great for portion control. Even though my cookies were much smaller, I still baked them convectionally @ 325 for 9 minutes, turned out great.

    • Christinalego on May 02, 2020

      Not unforgettable .

  • Baked bluefish with onions, bacon, and horseradish sauce

    • mirage on June 29, 2010

      Cook fish however (suggests baking, we grilled). Sauce and topping quickly made and delicious on bluefish.

  • Apple coconut muffins

    • sgump on November 10, 2011

      Made these to rave reviews--but I didn't exactly follow the recipe. First, I halved it (since I have smaller muffin tins) and got 11 nice-sized muffins. In the batter, I used plain yogurt and a touch of canola oil instead of the butter (would have used applesauce had I had any); replaced the granulated sugar with brown sugar; added some toasted wheat germ; added a pinch of cinnamon instead of the nutmeg; and added (in addition to the grated apple--Granny Smith--and shredded coconut) some chopped dates. I baked them at 350 for about 23 minutes. Lovely! Practically a cupcake. Might be nice with an apple-cider glaze. . . .

  • Oriental barbecued chicken wings

    • okcook on April 21, 2018

      I followed the recipe to a T. Problem is too much marinade. I put all the marinade in with the wings and after 30 minutes there was way too much marinade and there was no way it would reduce down in the remaining 15 minutes cooking time into the sticky sauce promised in the recipe. I took off 2 1/2 cups of sauce and baked for a further 20 minutes until it had reduced and the wings were turning the darker brown described in the recipe. The taste was pretty good: sweet and somewhat smoky but for me, it lacked some punch. I think a good lot of crushed chilies would do wonders. It was a TON so, maybe try 1/2 a recipe with 1/4 of the marinade unless you want to have extra. Now I have enough marinade for about 2 lbs of wings.

  • Curried chicken salad

    • moreace01 on October 14, 2010

      This is my favorite chicken salad recipe (and I cheat and use pre-made mayo). Tons of flavor - the homemade curry blend is outstanding and I love the addition of the pineapple, golden raisins and nuts.

    • chawkins on December 23, 2017

      This was quite good. I did not have time to pasteurize the egg to make the mayo, so I just added the spices to commercial mayo to make the dressing. I used walnuts.

  • Indian chicken salad with raita dresing

    • DKennedy on July 03, 2013

      This is the first recipe I have made out of this book and we are off to a great start. Made this as a filling for panini sandwiches tonight and really loved the way it came out. I used 2 to1 ratio of yogurt to mayo, added nigella seeds and corriander, omitted cayenne. Only used 1/4 c. of tiny black lentils. Will serve on multi grain english muffins with a cucumber tomato relish and bitter greens.

  • Spring rolls with sweet and sour sauce

  • Commissary carrot cake

    • barbarae on December 30, 2010

      The pecan butter cream filling adds a day to preparations but is worth it!

    • SugarTreeBaking on November 26, 2013

      This is the best carrot cake! Preparation is time consuming, spanning two days, but the result is well worth the effort. Do NOT skip the pecan cream filling, it is a key component in the unique richness of the cake. I've had people offer to pay me to make this for special events. LOVE it!

    • Cfreese on April 30, 2012

      A lot of work, but worth it. I have skipped the filling (and used the cream cheese frosting as filling) and that's good, too, and saves a lot of time.

    • Rachaelsb on December 09, 2017

      The most delicious carrot cake ever. Remember it from the original days of The Frog/Commissary in Phillly. Agree that Pecan filling while time consuming is absolutely worth the time and effort

    • ebs on April 24, 2019

      This recipe makes a fabulous carrot cake. The only change I made was to cut the powdered sugar in the cream cheese icing (used only 1/4 of the amount) and next time I make it, I will double the amount of cream cheese frosting because it wasn't really enough to coat both the sides and the top adequately

    • dkazmercyk on March 20, 2017

      This cake is time-consuming but well worth it. It's pretty amazing! I first tried this cake at a party and the hostess, who makes it all the time, told me where she got the recipe. I bought the book just to have the recipe and to check out what other treasures might be in the book.

  • Broccoli-cheddar soup

    • SugarTreeBaking on March 26, 2020

      Great soup! Instantly a family favorite, will make this again. Used a mixture of heavy cream and whole milk, just to use up what we had available, perfect.

    • jluvs2bake on January 21, 2019

      Long-time favorite! Great soup <3

    • inflytur on November 04, 2020

      Classic recipe. Make sure the roux is thick before adding liquids and cheese or it won’t thicken.

  • Linguini with broccoli and bay scallops

    • eve_kloepper on May 27, 2013

      way too much butter. I used olive oil and some butter and stretched the sauce with juice from scallops, milk, pasta water and a little cornstarch. used TJ lemon pepper pappardelle.

    • chawkins on January 28, 2014

      Haven't made this in over 20 years, it is still as good as I remember. I halved the recipe to serve two, used a mix of olive oil and butter, but mostly butter, about two and a half tbs of butter and half a tbs of olive. I did not butter the pasta separately. I cooked the garlic and the scallop with the full amount of butter called for and dressed the pasta in the sauce. However I did increase the the amount of dry linguini to 6 oz and used a 12oz package of frozen broccoli florets. It wasn't greasy at all as indicated by the previous reviewer.

  • Curried red lentil salad

    • aeader on May 27, 2012

      I really wanted to like this as I love lentils and curry flavors, but it was just OK. I may try it again with chickpeas, as the red lentils just didn't seem "sturdy" enough with the dressing and all of the flavors. I also didn't really care for the currants, although I think it does need something sweet like dried fruit to balance the flavors...I may try it with golden raisins.

  • Vanilla walnuts

    • Cfreese on April 30, 2012

      These are great. Make terrific gifts. Good munching and on ice cream.

    • Rachaelsb on November 19, 2017

      Delish...could even make a bit sweeter and spicier.

  • Chicken breasts with apples and cider cream sauce

    • chawkins on December 23, 2016

      Simple and supposed to be relatively quick dish, however, my chicken breasts took forever to cook. I wound up putting the apples in with the chicken, covered the pan to get the breasts cooked to the correct internal temperature.

  • Corn and clam chowder with bacon

    • chawkins on August 09, 2016

      Very good chowder. Really like the use of nutmeg and cayenne in this.

  • Lemon poppy seed muffins

    • Rachaelsb on December 09, 2017

      Very cakey; Glaze is very lemony.

    • dkazmercyk on November 19, 2020

      Easy and absolutely delicious!

  • Mexican "lasagna" with chicken, pork, and tostados

    • Rachaelsb on December 09, 2017

      Crazy delicious!!!!! Very time consuming but so worth it for that special, larger crowd dinner party.

  • Sachertorte

    • Rachaelsb on December 09, 2017

      Yummy! Fun to make. Sophisticated Flavor

  • Chocolate chip fudge cake (Killer cake)

    • Rachaelsb on December 09, 2017

      Very rich. Almost too rich

  • Dacquoise

    • Rachaelsb on December 09, 2017

      Remember this from college dinner at The Frog in Philly. Have never forgotten it.

  • Oatmeal chocolate chip walnut cookies

    • mamacrumbcake on November 26, 2016

      These are very good chocolate chip cookies, with a little crunch around the edges and chewy in the middle. I think just about everyone would like them as they have a very classic chocolate chip cookie flavor and texture. They are not quite perfect--even after chilling the dough, they bake up a little bit too thin and a slight greasiness comes through in some of the cookies. All in all, I'd give it 4 stars as it's a very good chocolate chip cookie, though not quite the holy grail recipe.

  • Siamese chicken curry with broccoli and peanuts

    • Frogcake on December 06, 2018

      So yummy and very easy to make. I served it with brown basmati rice, chopped roasted cashews, and cilantro. It had just the right amount of kick with the green curry paste and sriracha.

  • Shrimp with soy, garlic, ginger, and lemon

    • Dcampos on April 19, 2017

      I make this often. It's very good.

  • Basic sour cream cheesecake with variations

    • Dcampos on April 19, 2017

      This comes out great every time.

  • Four-grain bread

    • inflytur on September 19, 2020

      A delicious multi-grain and seed loaf, perfect for sandwiches. The instructions say that the this should be a soft dough but, with the amount of liquids indicated, it was quite firm. I added extra warm water until it became soft, about ¼ cup. The resulting texture is perfect - soft and chewy. It's just like the bread I remember being served at the Frog Commissary.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0940159732
  • ISBN 13 9780940159730
  • Linked ISBNs
  • Published Jan 01 2002
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Camino Books
  • Imprint Camino Books

Publishers Text

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 hundreds of kitchen-tested recipes, tips, and information about their personal approach to food preparation.

Organized by meal course, the book contains a multitude of creative recipes, adapted for serving at home and reflecting a quixotic, multiethnic blend of foods and ingredients. Full of insider tips on food preparation and service and delightful anecdotes, this bountiful feast of information is also a lavish treat for the eyes, with Becky Roller's wonderful drawings and calligraphy gracing each page. The Frog/Commissary Cookbook is the perfect introduction to a very special culinary world--and the ideal addition to every cook's home library.

Other cookbooks by this author