Walter Staib
Walter Staib is the chef and James Beard-nominated owner of the historic City Tavern restaurant in Philadelphia. Chef Staib has prior worked at such top European dining spots as Hotel Post, a historic five-star hotel in Germany's Black Forest region, and the Chessery in Switzerland, one of Europe's premier resorts. He is the host and chef behind the Emmy Award-winning PBS television series A Taste of History and has appeared on the Today show, 60 Minutes , Iron Chef , The Best Thing I Ever Ate...See more
Walter Staib is the chef and James Beard-nominated owner of the historic City Tavern restaurant in Philadelphia. Chef Staib has prior worked at such top European dining spots as Hotel Post, a historic five-star hotel in Germany's Black Forest region, and the Chessery in Switzerland, one of Europe's premier resorts. He is the host and chef behind the Emmy Award-winning PBS television series A Taste of History and has appeared on the Today show, 60 Minutes , Iron Chef , The Best Thing I Ever Ate , and others. He is the author of several books about American cooking and baking, and has a passion for historic American cuisine, for which he is determined to share with home cooks everywhere. See less
Walter Staib's Featured Books
Walter Staib book reviews
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Sweet Taste of History: More Than 100 Elegant Dessert Recipes from America's Earliest Days
Historical Deserts
by JON S, Oct 25, 2015
Chef Walter Staib does an amazing job of showing us how to create some beautiful deserts, just as they were created by our founding Fathers and their fellow patriots. The deserts in this book as well ... Read More
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The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine
I lived in Philadelphia for 2 years. The book provides a comforting mini-tour of the old city. I have tried the recipes. They are quite tasty. The book itself is a handsome addition to my book ... Read More
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The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine
Well Done Cookbook
I have enjoyed the TV show that chef Staib has been doing and am thankful that it is brought to life within the pages of this book. The historical elements of the food upon which our forefathers ... Read More