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City Tavern Cookbook: Two Hundred Years Of Classic Recipes From America's First Gourmet Restaurant Hardcover – September 17, 1999
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Top Customer Reviews
The recipes inside are American, enhanced by European and other world spices and ingredients which have since become central foodstuffs of our heritage.
Unique are many, such as: Chestnut Fritters; Pecan Crusted, Honey-Glazed Roasted Duckling; Pork Medallions with Oatmeal Stout; Tavern Lobster Pie; Orange Ricotta Coffe Cake; Thomas Jefferson's Sweet Potato Biscuits.
Fun of going back to good ole American standards from such a historic place in our nation's past. Neat feature is this history told in very front section of the cookbook.
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).Read more ›
Most Recent Customer Reviews
Given as a gift so I have not tried any of the recipes myself. My friend says she loves it.Published 1 month ago by Jewell L. Warner
A truly historic account of colonial America based on the food of a colonial restaurant. What could be better?Published 3 months ago by Dennis Grogan
haven't read yet but paging through 'can't wait to try some recipes.Published 9 months ago by william magargle
This is American history presented by cooking. Wonderful pictures and information and fantastic food. Read morePublished 10 months ago by Martha Jones