The Reading Terminal Market Cookbook, 2nd Edition

When Philadelphia’s Reading Terminal Market opened its doors on February 22, 1892, it wasn’t long before it was recognized as one of the world’s great food emporiums. More than a century later, it still is. In 2014, the Market was designated as one of the 10 Great Public Spaces in America by the American Planning Association. With its traditional stall interior and more than eighty merchants, Reading Terminal Market attracts nearly six-and-a-half million visitors per year.

If the way to the heart is truly through the stomach, then you’ll soon fall in love with this remarkable place. With contributions from some of our city’s favorite merchants and other members of the Market family, the updated and expanded second edition of The Reading Terminal Market Cookbook will introduce you to a collection of dishes as diverse as the Market itself. Inside you will find everything from cherished family recipes to traditional Market favorites like scrapple; oyster stew; chicken, duck, lamb and veal specialties; Pennsylvania Dutch apple dumplings; signature cakes, pies and cookies; and famous Philly sandwiches such as roast pork and cheesesteak.

Whether you’ve grown up in Center City Philadelphia or you’re looking to try something new, here is the story of the Reading Terminal Market and its wonderful family through the one medium we all have in common: food.

The only book of its kind since its first edition in 1997, The Reading Terminal Market Cookbook is a practical source and a fitting appreciation of a true national treasure.

About the Authors

Irina Smith and Ann Hazan are the authors of the regional bestsellers The Original Philadelphia Neighborhood Cookbook and The Original Baltimore Neighborhood Cookbook. They both reside in the Philadelphia area and conduct cooking classes and demonstrations in and around the city.

Ann Hazan is a food consultant and cooking instructor. For over 30 years, she has taught at cooking schools throughout the nation, has operated a cooking school in Philadelphia and has appeared on television cooking shows including the Learning Channel for BBC. She holds a degree in Food and Nutrition from Drexel University. Ann resides with her husband, daughter and Cairn terrier in Wayne, Pennsylvania.<P><BR> Irina Smith has traveled extensively in India, Southeast Asia and Africa, and is knowledgeable about many foreign foods. She has studied at the Cordon Bleu in Paris and with Marcella Hazan in Italy. She ran a cooking school for many years and has taught cooking classes for over 30 years, including courses in 18th- and 19th-century Philadelphia cooking. Irina resides with her husband in Center City Philadelphia.