"When people ask me what I do, I often reply that I use good food to lure innocent customers into social activism... In 1986 I met the person whose irresistable cuisine made that possible - chef Kevin von Klause. We worked together for 17 years and this book is the story of how we blended flavorful and wholesome cuisine with community building and a sense of fun at the White Dog Cafe - a place of good food, good cheer, and good will."

Judy Wicks, founder

The White Dog Cafe Cookbook: Multicultural Recipes and Tales of Adventure from Philadelphia's Revolutionary Restaurant is an uncommon collection of 250 innovative recipes and inspiring stories that will motivate you to do more than just cook. The cookbook includes modern interpretations of home style cooking, as well as sophisticated special occasion fare. Each chapter is headed by tales of of the cafe's local and global activities using food to build social consciousness.

The cookbook was published in March 1998 by Running Press.

To order a copy of the cookbook, please visit our restaurant or give us a call at (215) 386-9224.

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RECIPE PREVIEW

Thai Three Melon Soup

Wandering outside the walls of the Imperial Palace in Bangkok, Thailand, Judy and I happened upon vendors offering a revitalizing melon drink to the overheated tourists. We loved it, and adapted it into a beautiful, coral-colored soup that we serve icy-cold topped with chilled poached shrimp and a splash of Thai fish sauce.

Chef Kevin von Klause

Serves 6

1 honeydew melon, peeled, seeded and cut in large chunks
1 cantaloupe, peeled, seeded and cut in large chunks
2 pounds peeled, seeded and diced watermelon (about 1/4 small watermelon)
3 tablespoons chopped pickled ginger
2 tablespoons fresh lime juice
18 chilled, poached, peeled, and deveined large shrimp
2 tablespoons chopped fresh cilantro leaves and stems, for garnish
2 tablespoons chopped fresh chives, for garnish
2 tablespoons nam pla (Thai fish sauce, available in Asian markets and specialty food stores), for serving

1. Combine the melons and ginger in a food processor or blender and process until liquefied, about 1 minute (depending on the size of your food processor you may have to puree the melon in batches).

2. Pour the puree into a nonreactive bowl and stir in the lime juice. Cover and refrigerate for at least 1 hour or until well chilled.

3. To serve, divide the soup among 6 icy cold bowls or plates. Top each serving with 3 shrimp, a sprinkle of the herbs, and a splash of nam pla.

Other Ways To Do It

This soup makes an exotic dessert if topped with a scoop of Orange-Ginger Sorbet. Or freeze it in a large shallow pan and scrape the frozen soup into bowls for a refreshing granita.

Note: Pickled Ginger is a widely used Asian condiment that is readily available in Asian markets and some specialty food stores. Many of our recipes call for pickled ginger juice, meaning the brine that the ginger is packed in. It adds sparkle, life, and a jolt of flavor to soups, sauces, dressings, vinaigrettes, relishes and more.