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City Tavern Cookbook: Two Hundred Years Of Classic Recipes From America's First Gourmet Restaurant, by Walter Staib, Beth D'addono
PDF Ebook City Tavern Cookbook: Two Hundred Years Of Classic Recipes From America's First Gourmet Restaurant, by Walter Staib, Beth D'addono
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In May 1774, soon after City Tavern opened for business, Paul Revere arrived at its doors to announce Parliament’s closing the port of Boston. In 1777, the Tavern hosted America’s first official Fourth of July celebration. And in 1789, this landmark inn held a banquet for George Washington as he passed through Philadelphia en route to New York for his presidential inauguration.Through the Revolutionary period and the early republic, City Tavern was the center of American political and social life. More than a meeting place for prominent Americans, the Tavern also acquired a reputation as the best restaurant in North America, the setting for suppers, “as elegant as was ever laid on a table,” according to John Adams. Since Philadelphia’s seaport was the lively center of eighteenth-century commerce, it’s no surprise that it was here that the finest imported foodstuffs, Madeiras, clarets, and exotic fruits and spices met the bounty of the New World, giving the City Tavern chef an unlimited supply of ingredients.More than two hundred years later, the Tavern is still garnering high praise for its gourmet cuisine and elegant atmosphere. The fusion of classic European cookery, American game and produce, and exotic island spices enjoyed by early visitors to the Tavern is recreated every day by chef/proprietor Walter Staib.City Tavern Cookbook reveals the richness and diversity of the eighteenth-century table. Within these pages are 200 authentic recipes that capture the best of early American gourmet cuisine. These dishes, updated for modern tastes, include world-famous West Indies Pepper Pot Soup, Roasted Duckling with Peach Chutney, Lobster Potpie, Thomas Jefferson’s Sweet Potato Biscuits, plus Martha Washington’s Chocolate Mousse Cake. With fascinating historic tidbits and trivia that bring eighteenth-century American gastronomy to life, City Tavern Cookbook offers the reader a delicious lesson in culinary history.
- Sales Rank: #577229 in Books
- Brand: Running Press
- Published on: 1999-09-17
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 1.13" h x 8.50" w x 10.12" l,
- Binding: Hardcover
- 224 pages
- Used Book in Good Condition
About the Author
Chef Walter Staib is the highly acclaimed chef and proprietor of Philadelphia’s celebrated City Tavern restaurant. He is the author of two other cookbooks: City Tavern Cookbook, and City Tavern Baking & Dessert Cookbook. He has been named the “Culinary Ambassador to the City of Philadelphia,” and has received numerous awards and recognition for his outstanding cuisine. Beth D'Addono, a food, travel, and lifestyle writer, has contributed to numerous national and regional newspapers, guides, and magazines including Gannett Newspapers, the Philadelphia Daily News, Atlantic City Magazine, Where Magazine, Birnbaum and Access Travel Guides, Modern Maturity, and Philadelphia Magazine. A resident of Philadelphia, she is a member of the Society of American Travel Writers.
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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