City Tavern
Recipes from the Birthplace of American Cuisine
by Chef Walter Staib with Paul Bauer and a foreword by Pulitzer Prize-winning author David McCullough ISBN-10: 0762434171
ISBN-13: 9780762434176
Size: 8.5 x 9.5 inches
392 pages
Hardcover
Illustrations: 4-color photographs throughout
$35.00 US
· $40.50 CAN
Rights: US & Canada
Published: May 2009
About the Book
There is no other place in the entire United States where you can experience authentic early American culinary history and eat the food enjoyed by the country’s Founding Fathers. Men like Benjamin Franklin, George Washington, John Adams, Thomas Jefferson, and even Benedict Arnold spent many nights discussing the future of this fledgling nation at the City Tavern—the social, political, and economic center of late-18th century Philadelphia. In this remarkable collection of more than 300 tempting and easy-to-make recipes, City Tavern delivers a culinary treasury of traditional American favorites, including West Indies pepperpot soup, roasted duckling with chutney, Martha Washington’s chocolate mousse cake, and Thomas Jefferson’s sweet-potato biscuits.
This richly illustrated cookbook features new and revised recipes alongside a wealth of historical information and art that tells the astonishing tale of America’s most important tavern. More than just a cookbook, City Tavern is a treasury of American history.
Reviews
“The feeling of entering another time is strong and appealing, and it makes City Tavern a must experience for anyone with even a little interest in history—and most especially when the food comes on.”—from the introduction by bestselling author David McCullough.
About Walter Staib
Chef Walter Staib is the highly acclaimed chef and proprietor of Philadelphia’s celebrated City Tavern restaurant. He is the author of three cookbooks: Black Forest Cuisine, City Tavern Cookbook, and City Tavern Baking & Dessert Cookbook.
Walter Staib is a world-class chef, innovative restaurateur, and businessman. A native of Pforzheim, Germany, he has spent more than four decades in the restaurant business, serving as chef/consultant to more than 300 fine restaurants and hotels around the world. Awarded the management contract for City Tavern in 1994 by Congress, he’s made it his mission to elevate the restaurant’s status to that of a living culinary museum, providing guest with an interpretive experience inspired by the customs and foods of eighteenth-century America.
Staib’s many awards include the prestigious Chevalier de l’Ordre du Mérite Agricole de la République Française in recognition of his dedication to the advancement of the restaurant industry and the image of France around the world; the Silver Plate, the hospitality and restaurant industry’s highest honor; and the 29th Annual Restaurateur of Distinction Award-The Ivy-for meeting the highest standards of quality in food, hospitality, and service.
The first inductee into the Caribbean Culinary Hall of Fame in recognition of his pioneering establishment of the Caribbean Culinary Federation, Staib is recognized as Commandeur by the Association International des Maîtres Conseils en Gastronomie Française. He was appointed Ambassador to the Culinary Institute of America, and is the first Culinary Ambassador to the City of Philadelphia. Staib was named the 1999 Restaurateur of the Year by the Philadelphia-Delaware Valley Restaurant Association. » City Tavern Website
» Author’s Website Related Subjects
American
Ethnic
Game
Meat
Poultry
Reference
Regional
Restaurant Specific
Soups & Stews
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