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Thirty years ago, The Washington Post’s restaurant critic Phyllis Richman wrote "there are four great cuisines of the world: French, Italian, Chinese and Philadelphia." Richman had visited the city and was immediately impressed with the restaurant renaissance that began in 1973.
Philadelphia’s diverse dining needed a showcase. In 1985, White Dog Café owner Judy Wicks came up with the idea of pairing famous cookbook authors, many of whom were chefs, with Philadelphia restaurant owners and chefs. Thus, The Book and The Cook was born.
The 2006 version begins tomorrow night and runs through March 26. The event has grown to the surrounding suburbs. At its start, there were a handful of authors. Today, there are more than 60 who will pair with area chefs to create one-of-a kind lunches, dinners or brunches.
There are a few highlights this year, some with local ties:
South Philly chef Lynn Marie Rinaldi, who owns Paradiso Restaurant & Wine Bar on Passyunk Avenue, will team up with Eugenia Giobbi Bone to create an Italian family dinner March 17. Bone’s father, Ed Giobbi, is a well-known artist, sculptor and self-taught cook.
The Style Network’s Brini Maxwell will host a dinner March 19 with chef-owner Kevin Meeker of Philadelphia Fish & Co. Maxwell is the author of "Brini Maxwell’s Guide to Gracious Living."
Nick Malgieri, who will receive the 2006 KitchenAid Toque Award, is a master baker, teacher and author of numerous cookbooks. He has made many television appearances and is well-known throughout the country. March 24, he will head to Penne to collaborate on a dinner with executive chef Roberta Adamo. Adamo’s pastas are handmade and will be featured in the meal.
Philadelphia’s own Dave Lieberman, author of "Young and Hungry: Making the Most of Fresh and Affordable Food," makes his event debut March 25 at Twenty21. He will team with chef Tod Wentz and owner Sue Mahoney.
Lieberman made his national television debut last year on the Food Network, where he continues to host his own show. Growing up in Philadelphia, Lieberman is a Yale graduate who began cooking during his college days. He had a program on public access television and was "discovered" by Amanda Hesser of The New York Times, who wrote about his accomplishments. He ended up on the Food Network two years later.
Chef Walter Staib of City Tavern will host author Jennifer McLagan March 26. The menu includes lamb chops, oxtail soup, choice of rabbit or osso bucco, field green salad and Black Forest cake. McLagan is the author of "Bones: Recipes, History and Lore."
The Book and The Cook pairings also include Giuliano Hazan, son of acclaimed author and teacher Marcella Hazan, who will prepare a tasty Italian meal at Davio’s March 26; Barbara Kafka, who was among the authors that participated in the first The Book and The Cook, will present "Vegetable Love: A Book for Cooks" March 22 at The Restaurant School; Georges Perrier will be at Pumpkin, the tiny BYOB that has received fine reviews from the area press, March 22; Roberto Donna, who owns seven Washington, D.C., restaurants, plans a dinner of dishes from the Piedmont region with chef Rosario Romano at Panorama Ristorante March 21; Bill Niman, with Wicks, will be at White Dog March 22 for "The Niman Ranch Cookbook: From Farm to Table with America’s Finest Meat;" Alan Hirsch, who pairs foods with personalities relating to astrological signs, will be at Liberties March 22 with "What’s Your Food Sign?;" Joan Nathan will present "The New American Cooking" at Whole Foods Market, 929 South St., March 17; and Paula Wolfert, another Toque Award winner, will present the foods of Southwest France March 21 at London Grill.
The Book and The Cook Culinary Market and Showcase takes place March 24 through 26 at the Fort Washington Expo Center in the Fort Washington Office Park. More than 150 exhibitors will take part and there will be cookbook author signings and cooking demonstrations. The hours are noon to 5 p.m. March 24 and 10 a.m. to 5 p.m. March 25 and 26. Tickets are $20; $15 for seniors; and $10 for ages 6 to 12.
Reservations to all The Book and The Cook lunches and dinners are an absolute must. Book early as tables fill up fast.
For more information, visit www.thebookandthecook.com.
