In May 1774, soon after City Tavern opened for business, Paul Revere arrived at its doors to announce Parliaments closing the port of Boston. In 1777, the Tavern hosted Americas 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 Philadelphias seaport was the lively center of eighteenth-century commerce, its 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 Jeffersons Sweet Potato Biscuits, plus Martha Washingtons 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.
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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.Sinossi:
Book by Staib Walter Daddono Beth
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Descrizione libro Running Press, 1999. Hardcover. Condizione libro: New. Codice libro della libreria P110762405295
Descrizione libro Running Press. Hardcover. Condizione libro: New. 0762405295 New Condition. Codice libro della libreria NEW6.0402958
Descrizione libro Hardcover. Condizione libro: BRAND NEW. BRAND NEW. Fast Shipping. Prompt Customer Service. Satisfaction guaranteed. Codice libro della libreria 0762405295BNA
Descrizione libro Condizione libro: Brand New. Book Condition: Brand New. Codice libro della libreria 97807624052991.0
Descrizione libro Running Pr Book Pub, Jackson, Tennessee, U.S.A., 1999. Hardcover. Condizione libro: New. Condizione sovraccoperta: New. 4to - over 9¾ - 12" tall. SIGNED & dated [9-14-99] on the title page. 1st Printing. New Copy. Never Read. Not price clipped. Not a remainder. Book is wrapped in a bow. Collectors Copy. Signed by Author(s). Codice libro della libreria 000309