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The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine Hardcover – May 12, 2009


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The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine + The First American Cookbook: A Facsimile of "American Cookery," 1796
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Product Details

  • Hardcover: 392 pages
  • Publisher: Running Press; 4.12.2009 edition (May 12, 2009)
  • Language: English
  • ISBN-10: 0762434171
  • ISBN-13: 978-0762434176
  • Product Dimensions: 9.5 x 8.6 x 1.5 inches
  • Shipping Weight: 3.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (73 customer reviews)
  • Amazon Best Sellers Rank: #70,639 in Books (See Top 100 in Books)

Editorial Reviews

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.

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Customer Reviews

4.7 out of 5 stars
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See all 73 customer reviews
The recipes are easy to follow.
Jerald Knitis
To me it was just good food that was familiar and comforting.
B. E. Shaw
Great recipes, interesting history, lovely pictures.
joy

Most Helpful Customer Reviews

14 of 15 people found the following review helpful By S. Newell on February 11, 2010
Format: Hardcover Verified Purchase
I am a big history buff, so I love all of the facts that are written along with the recipes. I am not a master cook and figured the recipes would be difficult. That is not the case. I have made 4 so far and they have turned out great!
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11 of 12 people found the following review helpful By Walter Figel on November 24, 2009
Format: Hardcover Verified Purchase
I went to UPenn and ate there, my son went to UPenn and we all ate there, now we can eat what is served there anytime we want. This is one of the oldest restaurants in all of America and is just as fabulous as it was in the late 1700s. The book is just great in recreating the authentic food that is served nightly in Philadelphia. You will not be disappointed in the results and the pictures and stories in the book make good historic reading on top of that. The founding fathers ate there and you to can taste the wonderful food even if you are not in Philadelphia. Go for it, you will not be disappointed at all.
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12 of 14 people found the following review helpful By Midwest Book Review on July 18, 2009
Format: Hardcover
THE CITY TAVERN COOKBOOK: RECIPES FROM THE BIRTHPLACE OF AMERICAN CUISINE discusses both the food and the social and political atmosphere of 18th century Philadelphia, gathering and presenting recipes for over 300 dishes from roasted duckling with chutney to a chocolate mousse cake made by Martha Washington. Color photos pepper a fine presentation for any collection strong in American cuisine.
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9 of 10 people found the following review helpful By A Life-long Learner/Reader on November 22, 2010
Format: Hardcover
I love the recipes in this book. They are sophisticated in flavors but simple in technique and aimed at the family cook and family table. I highly recommend the accompanied DVD series "A Taste of History" that's available on the City Tavern website.
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8 of 9 people found the following review helpful By B. E. Shaw on March 24, 2010
Format: Hardcover Verified Purchase
It is somewhat ironic that one of the best books on traditional American cuisine is written by a German chef... but what a pleasant irony. Chef Staib has clearly established himself more than just a great chef and restauranteur, but a great historian.

Chef Staib effectively tells the story of American colonial life with an emphasis on the various influences on their cuisine. This story is colorfully depicted in The City Tavern Cookbook, together with an extraordinary collection of recipes that are extremely well written and easily executed by a home cook.

The City Tavern Cookbook allows anyone to experience the wealth and breadth of colonial American foods in their own home. Chef Staib's brilliant resurrection of City Tavern allows all of us to a unique experience of re-living a special aspect of early American life in a realistic setting, should we be forunate enough to venture to Philadelphia.

Although not from Philadelphia, I was born and baptized in the spirit of New England colonial America. Only now do I understand where some of the dishes cooked and served by my grandmother and mother came from. To me it was just good food that was familiar and comforting. Now I know that some of these recipes that I enjoyed have a deep heritage coming from our forefather's homelands and other influences of colonial trading.

I highly recommend this as the "go-to" book for true American cuisine.
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9 of 11 people found the following review helpful By J. Smith on January 8, 2011
Format: Hardcover Verified Purchase
I love the book and variety of recipes contained therein. It is important to note that the recipes are not the exact same recipes that are on the show, A Taste of History, at least the few that I have reviewed. The recipe for Beef Barley Soup is quite different but delicious nonetheless. The recipes in the book were adapted to today's modern kitchen as opposed to the hearth as used on the show.

It is a beautiful book with wonderful recipes and I look forward to trying many of them. This is a great book for anybody's culinary library!
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5 of 6 people found the following review helpful By Kathy Kuper on July 3, 2013
Format: Hardcover Verified Purchase
I am a worshiper of Chef Staib. I have patronized the City Tavern in Philadelphia where some of the most interesting food and beers anywhere are offered directly to you. I watch "A Taste Of History" on TV whenever I come across it - there's always the announcement at the end of each program that the dishes prepared on the show are taken from this cookbook. I just had to have this book. I found the book(s) on Amazon and ordered them. So far, I haven't found much of what I thought was in there. Some interesting and very good stuff, but my excitement is diminished. I still peruse it almost everyday, but still use other books and guides for my Taste Of History.
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1 of 1 people found the following review helpful By Sandy on July 21, 2014
Format: Hardcover Verified Purchase
Love the simple recipes, getting back to basics. Cooking the way our ancestors cooked. Simple fare. Easy to do. Getting out the cast iron cookware our great grandmas used. Our family is getting away from boxed microwaveable processed "food" (if you can call it food. I call it chemical experimenting on you body). We purchase farm vegetables and fruits, meats from various stores and simply cook on our open fire put on our deck, duplicating Chef Staib's open hearth cooking.The flavor is fantastic and it is fun , like a picnic. We also use our indoor oven and range. We can eat much healthier and physically we feel alot better, more energetic too. We enjoy the food cooked this way and it really doesn't take that much more time to prepare. We spend alot more time on the deck enjoying the great sunshine ! Thank you Walter Staib, we love you and your tv show !!
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