Description

Rufus Estes' Good Things to Eat, the first cookbook by an African American chef, has stood the test of time. Originally published in 1911, it showcases a highly accomplished African American chef and offers a fascinating glimpse into early-twentieth-century American cooking.

Estes was born into slavery in Tennessee in 1857. After the Civil War he began working as a railway attendant at the luxurious Pullman Palace Car Company, where he eventually became head chef. His cooking was renowned for its quality and creativity, and he quickly gained a reputation as one of the country's best chefs.

Good Things to Eat covers a wide range of dishes, from soups and salads to desserts, preserves, and candies. Estes describes how to cook each dish, and gives practical advice on everything from ingredient selection to cooking techniques.

Reflecting the tastes and trends of early-twentieth-century American cuisine, Good Things to Eat shows the strong influence of French cuisine and other international tastes, but also features Southern recipes. Among the hundreds of recipes found here are such classics as Potatoes Lyonnaise, Chicken Pot Pie, Scotch eggs, and crullers, yet also dishes unusual to contemporary tastes, such as Smoked Beef with Cream, Turkey Truffles, Sardine Butter, Plum Porridge, Macaroni with Apricots, Green Melon Saute, Fried Parsley, Cherry Dumplings, and Raisin Fudge.

Rufus Estes' Good Things to Eat is a must-read for anyone interested in the art and history of American cooking, and in creating good things to eat

This book is also available from Echo Point Books as a paperback (ISBN 1648371094).