the appetizer:

Walter Staib's traditional German recipes, like Black Forest Home Fries, Potato Dumplings and Spätzle, are featured in his cookbook Black Forest Cuisine.

Cookbook Profile

Black Forest Cuisine
The Classic Blending of European Flavors

by Walter Staib with Jennifer Lindner McGlinn

Up until now, many of us have held only a vague vision of Germany's Black Forest—a region renowned for its dark, seemingly magical woods, folk traditions, and, of course, rich namesake cake. In Black Forest Cuisine, highly acclaimed Chef Walter Staib, owner of Philadelphia's City Tavern, shares personal stories, traditions, and the out-of-this-world recipes from his colorful homeland.

In Black Forest Cuisine, embark on a journey to a variety of venues, each presenting traditional dishes in a manner unique to the region; visit kitchens and tables in homes, cafés, guest houses, and hotels; and finish with menus representative of celebratory holiday feasts.

The recipes Chef Staib shares will convey the Black Forest's rich personality—one formed over the centuries as diverse peoples and influences left their flavorful marks on the culture of the region. From Russian Eggs to Smoked Salmon Frittata, Paupiettes of Brook Trout to Beef Stroganov, Wiener Schnitzel to Veal Fricasée, and Beignets to Crème Caramel, home cooks will come to understand how broad and varied Black Forest Cuisine really is—and how easy many of the recipes are to make. His stories and memories intermingled with these fine recipes will remind readers that food shapes the soul.

About the Author

Black Forest Cuisine is Chef Walter Staib's third book. He is also the author of 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. Through his global hospitality consulting company, Concepts By Staib, Ltd., he has opened nearly 500 restaurants worldwide.


Black Forest Cuisine
The Classic Blending of European Flavors

by Walter Staib with Jennifer Lindner McGlinn
Forewords by Tim Ryan and Franz Mitterer
Running Press, 2006
Full-color photographs throughout
ISBN: 0-7624-2135-5
Information provided by the publisher


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This page created February 2007