With more than 200 recipes and 100 photographs, The Hot & Hot Fish Club Cookbook is a celebration of food, family, and local purveyors experienced through innovative cuisine using seasonal ingredients  More

A fun look into the history and current life of this fat-be-damned, blue-collar culinary wonder: The Philadelphia Cheesesteak!  More

In this handsome sequel to the original City Tavern Cookbook, the chef of America’s earliest gourmet restaurant, focuses on the baked goods and sweets that must have pleased the signers of the Declaration of Independence as much as they delight modern palates.  More

Nuevo Latino never tasted as cool, hot, and delicious as it does in this sophisticated cookbook that explores in depth the popular South and Central American specialty of fish and seafood marinated in citrus, herbs, and spices.  More

Step back in time and taste America’s heritage with 200 authentic and delicious recipes by international chef/restaurateur Walter Staib, whose vision and talent have helped preserve Philadelphia’s landmark eatery.  More

Philadelphia’s Le Bec-Fin restaurant consistently garners top ratings in national rankings. In Georges Perrier’s Le Bec-Fin Recipes , in answer to patron demand, the famous chef and proprietor reveals his secrets for making more than 100 of his celebrated dishes, such as Braid of Salmon and Sole with Spinach Pasta, Fanned Loin of Lamb with Curry and Zucchini Chutney, and Roast Guinea Hen with Confit of Lemon.  More