Recipes and Tales from an American Bistro

Ellen Yin
Book Cover

HC: $51.50
EAN: 978-1-59213-651-3
Publication: Oct 07

Ebook: $51.50
EAN: 978-1-59213-653-7
Publication: Oct 07

288 pages
8 x 9.25
115 color illustrations

True-life tales and scrumptious recipes from Philly's trendsetting restaurant

Read the Introduction (pdf).


Co-founded in 1997 by Ellen Yin, Fork, a casual but sophisticated restaurant nestled in Old City, has become one of Philadelphia's top dining establishments. The eclectic, but distinctly American style of cooking--influenced by many ethnicities--is, Yin describes, "New American bistro-style cuisine." Think pan-seared five spice dusted chicken livers aside spinach salad with caramelized onions, or braised lamb shank in port wine-orange jus with creamy mashed boniato and sautéed swiss chard. Such are the delicacies Yin has been serving up for the past decade.

Forklore tells the tale of this extraordinary dining establishment, while dishing out some delectable recipes. Yin brings to her writing the same qualities of careful attention and lively enthusiasm that characterize her best dishes. With great gusto, she describes how she fell in love with food, how Fork was born, and how her chefs have helped to create its unique cuisine. And throughout her story she liberally sprinkles recipes-simple, delicious, and easy to cook at home-that represent the best of New American Bistro cooking. There are nearly 100 recipes in all and every one has a story, served up by Yin with relish and delight.

For anyone who likes a juicy story, well seasoned with zesty anecdotes and mouthwatering recipes, Forklore is a treat.

Table of Contents

List of Recipies
Introduction: In Search of American Cuisine
1. Fork is Born
2. Fork Grows Up
3. Fourchette: A Bistro at Heart
4. Fork Next Door
5. From Amour to Amore
6. Asian Accents
7. Latino Influences
Coda: Still in Search of American Cuisine
Fork Foundations
Illustration Credits

About the Author(s)

Ellen Yin is owner of Fork Restaurant, the acclaimed New American Bistro in Old City, Philadelphia. Since its opening in 1997, Fork has received many regional and national accolades including being named one of the "Best New Restaurants" by Philadelphia magazine and one of Philadelphia's "Top Tables" by Gourmet magazine. In 2004, she expanded Fork to include Fork:etc, a specialty food store with prepared foods, artisanal and gourmet products. Now celebrating its tenth anniversary, Fork continues to delight new visitors from throughout the world as well as its own local fans. Her last cookbook, From Our Restaurant's Kitchen, a compilation of the restaurant's recipes and staff favorites, benefited scholarships for inner city students.