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The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine, by Walter Staib
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There is no other place in the United States where you can experience authentic early American culinary history. City Tavern was the social, political, and economic center of late 18th-century Philadelphia. Called the “most genteel” tavern in America by John Adams, it gained fame as the gathering place for members of the Continental Congresses and the Constitutional Convention, and for officials of the early Federal Government.
With more than 300 tempting, simple-to-make recipes and full-color photography, City Tavern will help home chefs and history buffs alike recreate the same dishes enjoyed by George Washington, John Adams, Thomas Jefferson, and Benjamin Franklin. Featuring traditional favorites such as West Indies pepperpot soup, roasted duckling with chutney, Martha Washington’s recipe for chocolate mousse cake, and Thomas Jefferson’s own recipe for sweet-potato biscuits, this book’s recipes are sure to entice adults and children alike, while simultaneously providing them with a wealth of fascinating American and culinary history!
More than just a cookbook, City Tavern is a treasury of American history.
- Sales Rank: #3185520 in Books
- Published on: 2009-05-11
- Format: Bargain Price
- Number of items: 1
- Dimensions: 1.50" h x 8.60" w x 9.50" l,
- Binding: Hardcover
- 384 pages
About the Author
Chef Walter Staib is a highly acclaimed chef, restaurateur, and author. He has been named the “Culinary Ambassador to the City of Philadelphia,” and has received numerous awards and recognition for his outstanding cuisine. A third-generation restaurateur with over four decades of culinary experience, Chef Staib received formal training in many of Europe’s finest hotels and restaurants.
Most helpful customer reviews
1 of 1 people found the following review helpful.
Nice hardcover book with great pictures of the food
By John H. Schmidt
Nice hardcover book with great pictures of the food. I'm unsure however that the cooks tried the recipes exactly as published, not just winging it the way Mr. Staib does with such flair on the TV show. I have tried the clafouti tort twice with the same soupy result unless I bake it about twice as long as the recipe calls for. The ingredients are for a much bigger tort I think and I wasted a third of the ingredients. I try to make a real science project out of this recipe, but it comes up short. Some of the others, e.g. the Koningsburg klopse seemed to go ok.
6 of 6 people found the following review helpful.
What a treasure!
By Steven Peterson
Have you ever been to Philadelphia? If so, have you dined at City Tavern? If not, you might consider trying this restaurant out. There are some wonderful items--a beer brewed to George Washington's recipe; a biscuit made from a recipe by Thomas Jefferson, as well as another beer from Jefferson. I've eaten the biscuits and drunk the beer. A wonderful way of connecting to American history!
The book begins with a timeline of City Tavern, from its origins in the early 1770s to its heyday as one of the best restaurants in America. In 1854, the original building was razed. Later, in the 1970s, it was restored as accurately as possible and, once again, served as a restaurant. It shuttered as a business in 1992, but chef Walter Staib won approval to operate the restaurant. Under his leadership, it operates today--and is a wonderful place to eat in Philly!
Introductory sections of this cookbook provide context for City Tavern. One comment that is especially worthwhile: This was not an establishment when it operated in the 1700s and 1800s that produced tasteless food. As the book states (Page 11): "City Tavern was the finest tavern of its day, the grandest of all taverns in the New World."
But, as always, it's the recipes that define the utility of a cookbook. I have eaten at City Tavern a number of times, and enjoy the ambience--and the cuisine. Take the recipe for potato-leek soup (page 35). Straightforward--and tasty! The tomato and onion salad (page 59) is simply described, but this is another tasty dish. Some main dishes that, if memory serves, I have eaten: Roasted leg of lamb (yummy), on page 73; roast turkey with Madeira gravy (page 76). Side dishes? Try sweet and sour red cabbage (page 108).
Other gems: Martha Washington's chocolate mousse cake (modified from the way she prepared it--page 132).
This is a fun cookbook. I aim to try some of these recipes out. By the way, Washington's own recipe for beer is close to uninterpretable. But it's still neat to have a glass of his concoction and to read his recipe! Worth looking at for a sense of Americana.
0 of 0 people found the following review helpful.
Very useful.
By Ashraf Hilmy
Recreates "a taste of history" in a book. Very useful.
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