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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 November 2006 $35.00/hardcover Full-color photographs throughout ISBN: 0-7624-2135-5 Sample recipe

Contact: Dalyn A. Miller
Lisa Ekus Public Relations
617-504-6869
dalyn@dalymillerpr.com

Germany's Black Forest is a mystical region, where culture and cuisine are as rich and unforgettable as its namesake cake. However, in BLACK FOREST CUISINE: The Classic Blending of European Flavors, highly acclaimed Chef Walter Staib unlocks the mysteries of this fascinating region through more than 150 rich, delicious recipes and vivid stories from the author's homeland.

Following introductions by Culinary Institute of America's president Dr. Tim Ryan and Franz Mitterer, Publisher of Art Culinaire, readers will embark on a journey to a variety of venues, each presenting traditional dishes in a manner unique to the region. They will visit kitchens and tables in the home, café, guest house, and hotel and finish with menus representative of traditional celebrations and 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. Inside, readers will find:

• Russian Eggs
• Smoked Salmon Frittata
• Paupiettes of Brook Trout
• Beef Stroganov
• Wiener Schnitzel
• Veal Fricasée

Readers will come to understand how broad and varied Black Forest Cuisine really is—and how easy many of the recipes are to make! Chef Staib's stories and memories intermingled with these fine recipes will remind readers that food shapes the soul. A culinary tour of Chef Staib's homeland, BLACK FOREST CUISINE is an adventure in flavor that readers and at-home cooks won't want to miss.

Chef Walter Staib is the Chef/Proprietor of Philadelphia's City Tavern and the author of City Tavern Cookbook and City Tavern Baking & Dessert Book. Since 1996, he has served as Culinary Ambassador to the City of Philadelphia, and in 2006 was named Culinary Ambassador to the Commonwealth of Pennsylvania. Chef Staib has received numerous awards and recognitions for his outstanding cuisine, among them the prestigious Mérite Agricole de la République Française. Through his global hospitality consulting company, Concepts By Staib, Ltd., he has opened nearly 500 restaurants worldwide.