All three seasons of A Taste of History DVD's bundled together for your viewing.

This collection has every thrilling episode, from the very beginning with Martha Washington at winning the war to the British Loyalists escaping to Exuma, The Bahamas, this DVD set has all the voyages and recipes from all 39 shows.

Watch Chef Walter Staib cook colonial favorites, such as turkey stew with fried oysters, and explore long forgotten recipes, such as friend calves feet and stuffed rooster combs as he cooks in the kitchens of America's founding fathers' homes.

Travel with Chef Walter Staib as he visits presidential homes, islands and historical locations cooking authentic 18th century recipes in each location, whether over an open fire or hearth.

Season three A Taste of History picks up where the last show left off and takes viewers on a voyage back in time.

Take tea with Martha Washington at George Washington's Mount Vernon Estates and gardens, Throw a party with Dolley Madison at James Madison's Montpelier, sail to Jamaica's shores to pick up ingredients on the southern trade route, talk British Colonial politics in Exuma in the Bahamas.

Garden with the foremost expert on horticulture at Bartrams Gardens and see history through the eyes of reenactors all the while trying recipes that America's founding fathers ate.

The DVD has all 13 episodes and includes recipes from each show.

From Colonial Williamsburg to the historic Harriton House, A Taste of History® Season Two was filmed at various significant historical locations and explores the lives of some of history's most notable figures.

Defy the British and enjoy Oyster Stew and Honey Glazed Roasted Duckling with Betsy Ross; pay tribute to the heroic sacrifices of General Lafayette with a traditional 18th century French meal; listen to the treacherous tale of Benedict and Peggy Arnold and prepare a favorite American dish, Lobster and Corn Fritters!

Enjoy these culinary tales and more as Chef Walter Staib explores the people, places and ingredients of our nation's founding generations in this four-disc, 13-episode DVD set!

A Taste of History® is produced in significant historic locations; from Jefferson's Monticello to Philadelphia's Rittenhouse Town and even on the banks of the Delaware River at Washington's Crossing.

In each episode Chef Staib explores the origin of featured recipes and ingredients to reveal historical context.

We learn about Martha Washington's contributions at Valley Forge, the Washington's well-known slave-chef Hercules and visit Jefferson's Monticello to walk through his gardens and cook in his kitchen!

Purchase the complete 13 episode series and enjoy A Taste of History® anytime!

This reprisal has outtakes from Chef Staib's favorite episodes and comes with the recipes to recreate the dishes from those episodes.

We look back at making stuffed cabbage in Thomas Jefferson's Monticello, stuffing fresh sturgeon at George Washington's Mount Vernon Estate & Gardens, creating chicken soup from scratch in the kitchens of Colonial Williamsburg and stir frying curry and tofu at John Bartram's Gardens.

Episode 1 - The Washingtons at Mount Vernon
Tour the "jewel of the Potomac" & join Chef Walter Staib in Washington's very own kitchen as he prepares Roasted Beef Marrow, Baked Stuffed Sturgeon, Roasted Root Vegetables & Citrus Vinaigrette.

Episode 2 - The Washingtons at Mount Vernon II
Meet "Martha Washington" as she brings her years with George to life. We also see the Washingtons' personal china and silverware from Mount Vernon. Chef Walter's cooks Pickled Herring Bonne Femme, Roasted Stuffed Grouse, Braised Sunchokes & Sweet Potato Biscuits.

Episode 3 - Entertaining at Montpelier I
Dolley Madison was the toast of Washington, hosting her famous "squeeze" parties. When the Madisons left Washington, they continued these traditions at Montpelier. Chef Walter throws a party Dolley-style, making Artichokes, Veal Kidney Dijonnaise, Hoppin' John , Cornmeal Fried Catfish &ice cream.

Episode 4 - Entertaining at Montpelier II
At James and Dolley Madisons' estate, Chef Walter learns more about how the Madisons entertained. Chef Walter prepares Virginia Ham & Oysters, Roast Pheasant with Cornmeal Stuffing & Peas a la Française.

Episode 105 – Tour Jefferson’s Estate
Chef Staib prepares Fried Asparagus and Stuffed Cabbage from a recipe copied out of Jefferson’s own hand, originally called cabbage pudding.

Episode 106 – “The Dependencies”
They housed the beer, wine cellars and the ice house. Staib borrows Jefferson’s kitchen to prepare his favorite Bouilli (boiled beef).

Episode 107 – Jefferson’s Garden
Jefferson carefully cultivated over 330 vegetable varieties, along with a host of fruits, in his legendary garden. White Bean and Bacon Soup and Chicken Fricassée are prepared.

Episode 108 – Get To Know James Hemming
In this episode learn more about James Hemming, Jefferson’s slave cook who accompanied Jefferson to France to learn the ways of French cuisine. Chef Staib prepares a tour-de-force final menu, Curried Lamb Stew with Rice Pilaf and Stewed Mushrooms along with Dr. Leni Sorensen, Monticello expert on the slave cooks who worked there.

For more information visit:
www.atasteofhistory.org