- Gebundene Ausgabe: 224 Seiten
- Verlag: Running Press,U.S. (Oktober 1999)
- Sprache: Englisch
- ISBN-10: 0762405295
- ISBN-13: 978-0762405299
- Größe und/oder Gewicht: 25,7 x 20,6 x 2,8 cm
- Durchschnittliche Kundenbewertung: 4.7 von 5 Sternen Alle Rezensionen anzeigen (3 Kundenrezensionen)
- Amazon Bestseller-Rang: Nr. 2.296.836 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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City Tavern Cookbook
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Produktbeschreibungen
Kurzbeschreibung
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.
Synopsis
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.
In diesem Buch
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Einleitungssatz
When City Tavern first opened, appetizers weren't served as they are today. Lesen Sie die erste Seite
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
When City Tavern first opened, appetizers weren't served as they are today. Lesen Sie die erste Seite
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Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
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Format:Gebundene Ausgabe
Tis the season for a cookbook of this calibur. I have purchased a copy for myself, enjoyed it so much that I am giving copies to my entire family. The recipes are clear and concise. The instructions and recommendations are focused on a remarkable final product. The only thing to do now is visit Philadelphia and go to the City Tavern restaurant and see if thier versions are as good as mine. The historical theme is a welcomed element. Now I feel like I'm tasting history in my own home.
Format:Gebundene Ausgabe
With its focus on the cuisine of a grand restaurant in Revolutionary-era Philadelphia (George Washington dined there!),this is a great book in which to find inspiration for Thankgsiving dinner. You MUST try the pepper-pot soup! It is spicy and sexy, and does not contain tripe as many old recipes for this dish do. I learned from the City Tavern Cookbook about the influence of Caribbean spices and flavors in 18th-century America--that's what makes this soup so good. I am a cookbook aficionado and keep current on all the top chefs, restaurants, and food trends.This is one I'll really use. The text has lots of interesting tidbits about the history of food in early America to make it worth reading, but it's also very lively. Most important, the recipes are wonderful, and they call for ingredients you can buy at the supermarket.
Format:Gebundene Ausgabe
Excellent straight forward cookbook based on this landmark restaurants truly American menu located in Phila. I was selected by A. Schwartz WOR radio food critic (along w/ another two listners) to review the book by preparing several dishes. My non-profesional review is to air this Monday 10/25 at 12:00 noon. The recipies are simple yet unique if for no other reason than their American history.
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