• okcook on March 01, 2014

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

• featherbooks on October 10, 2009

  Bourbon Pecans for Christmas giving.

Notes about Recipes in this book

• 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.

• 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.

• Spring rolls with sweet and sour sauce

  • DKennedy on March 06, 2015

    P. 28-29

• Broccoli-cheddar soup

  • jluvs2bake on January 21, 2019

    Long-time favorite! Great soup <3

  • 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.

  • inflytur on November 04, 2020

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

  • Tinala523 on April 18, 2023

    Delicious! Much more depth of flavor than other recipes I have tried. Husband even said he'd eat it leftover and he hates leftovers!

• Gingered carrot vichyssoise

  • MissKoo on May 09, 2021

    Nice change from traditional vichyssoise and a lovely dinner party starter. Mild flavor but quite rich, so small servings are best, and exceptionally colorful and pretty in blue/green Edgecomb pottery bowls. Served with a scattering of both chives and thinly sliced crystallized ginger though recipe calls for one or the other. Recipe says it serves 4 or 5, but with small servings could stretch to serve several more.

• Corn and clam chowder with bacon

  • chawkins on August 09, 2016

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

• 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.

• 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 dressing

  • 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.

• Shrimp with soy, garlic, ginger, and lemon

  • Dcampos on April 19, 2017

    I make this often. It's very good.

  • Arishell on June 14, 2025

    Other than the hour marinade of the shrimp this was really fast. Had to sub arugula for the watercress since I didn't have any. Nice light flavors which were fairly balanced. We ate it with white rice. I think next time I might double the sauce. This is a great dish if you don't want something heavy.

• 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.

• 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.

• 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.

  • mimisingh on August 06, 2025

    Kind of a weird recipe but I enjoyed it. Pretty easy, I think I made the bechamel wrong but it still turned out fine. Will make again but add more curry paste and less cream, I added a bit more paste than specified and the taste was still pretty faint, still tasty though

• Basic Oriental stir-fry with chicken

  • Rachaelsb on April 07, 2023

    I used to devour this cookbook-carrot cake is still the best ever. I used to also frequent the Frog, and The Commissary as an undergrad at Penn-my first taste of great food. Still remember the dacquoise-and that was over 40 years ago! So decided to try this because it came up on my EYB search. Why not!!! I’m know there are other more modern and flavorful recipes, but this was a yummy comfort food treats.

  • julie_3vrfq4 on March 04, 2026

    Haven’t used this cookbook in ages even though there great recipes in there. I mostly used it for entertaining which I don’t do as much. That said, I I have several recipes for good stirfry sauce, but I was ready to branch out tonight so I used my new app to search my cookbooks. I ended up with the frog commissary “oriental”stir fry. It was interesting to see how many things were listed under Oriental in the index. Sauce was 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.

• Sauteed sweetbreads with lemon-hazelnut butter

  • nutrica6 on August 23, 2024

    I made the sherry butter sauce with chestnuts variation. The sauce was flavorful and quite easy to make! I had trouble finding sweetbreads, but used clams and extra firm tofu instead, and both worked well. Served with roasted vegetables and bread.

• 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.

• Spinach-walnut pesto

  • Rachaelsb on October 31, 2023

    Sooooo delish!! Straightforward recipe but results are great. Can easily just eat this pesto by the tablespoonful without any pasta!! Olive oil is a bit less than usual pestos but doesn’t compromise texture or flavor.

• 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.

• Lemon poppy seed muffins

  • Rachaelsb on December 09, 2017

    Very cakey; Glaze is very lemony.

  • dkazmercyk on November 19, 2020

    Easy and absolutely delicious!

• 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. . . .

• Commissary carrot cake

  • barbarae on December 30, 2010

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

  • 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!

  • 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.

  • 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

• 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

• Basic sour cream cheesecake with variations

  • Dcampos on April 19, 2017

    This comes out great every time.

• Dacquoise

  • Rachaelsb on December 09, 2017

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

• Apple sour cream streusel pie

  • arl8058 on April 17, 2023

    When I moved to Philadelphia in 1979, Steve Poses' restaurants, including The Frog and The Commissary, were leading the restaurant renaissance. The Commissary was a cafeteria style restaurant, but the food was always fresh and delicious. I can still remember the fresh squeezed orange juice (served in a wine glass!) and the croissant I picked up each morning on my way to work. I was thrilled when I picked up a used copy of this cookbook from a library sale a few years ago, and today I finally made a dessert from the book. The pie looks and smells delicious. I actually subbed greek yogurt for about half the sour cream, mostly because that's what I had. Can't wait to dig in.

• 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.

  • MissKoo on June 08, 2021

    Very addictive! Easy to put together and makes more than the 4 dozen the recipe suggests. I do chill the dough overnight and have found the cookies do plump up sufficiently. Great taste and texture. Also really good straight out of the freezer.

• 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 .