Just on the heels of the announcement that there will be a sixth season of Somebody Feed Phil on Netflix, the official companion book with photos, behind-the-scenes stories and favorite recipes from around the world by series creator Phil Rosenthal hits bookstalls on Tuesday, October 18.

With a foreword by renowned Italian chef and restaurateur Massimo Bottura, Rosenthal shares stories from every episode of the first four seasons of the series, along with more than 60 of viewers’ most requested recipes from noted international and local chefs including Rosenthal’​s favorite sandwich finds from San Francisco to Tel Aviv.

Recipes on the menu include Thomas Keller’s fried chicken, Dan Barber’s roasted honeynut squash, Michael Solomonov’s duck stew, Narda Lepes’ “F-You” Fruit Salad and Paul Toussaint’s Rhum Sour Cocktail.

On Monday, Oct. 24, Rosenthal will screen an episode from the sixth season of Somebody Feed Phil, discuss the book with special guest Allison Janney and meet attendees afterward at the Wilshire Ebell Theater. Signed copies will be available.

Somebody Feed Phil

Somebody Feed Phil The Book

The prolific producer gave L.A. Weekly a sneak peek at the book by sharing the Alice Waters recipe for peach crisp from the San Francisco episode.

Alice Waters Fresh Peach Crisp Or Cobbler

4 pounds ripe peaches (10 to 12 large)

1 1/2 tablespoons all-purpose flour

1 tablespoon granulated sugar (optional)

Crisp Topping or Cream Biscuits, recipes follow

Lightly sweetened whipped cream or premium vanilla ice cream, for serving (optional)

Preheat the oven to 375º. Bring a large pot of water to a boil. Add the peaches, blanch them for 15 seconds, then strain. Rinse the peaches under cold water and use your fingers to slip off the skins (discard the skins). Cut the peaches in half, remove the pits, and slice the flesh into roughly 1/3-inch (8mm) sections.

Put the peaches in a large bowl, sprinkle the flour and sugar, if using, on top, and use your hands to gently toss the peaches in the dry ingredients. Pile the peaches into a deep, 9-inch square casserole dish or a 10-inch baking dish.

To make a crisp, scatter the Crisp Topping over the peaches and bake for 25 minutes, rotate the baking dish from front to back, and reduce the oven temperature to 350º. Bake until the topping is golden brown and the fruit is bubbling around the edges, 20 to 25 minutes (for a total cooking time of 45 to 55 minutes).

To make a cobbler, evenly space the Cream Biscuits on top of the peaches and bake until the biscuits are golden brown and the fruit is bubbling, 40 to 45 minutes. Let the crisp or cobbler cool for 20 to 30 minutes before serving with the whipped cream or ice cream, if using.

Excerpted from Somebody Feed Phil the Book. Copyright © 2022, Phil Rosenthal. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.





















































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