Description

Book Synopsis

Rufus Estes'' Good Things to Eat is the fascinating and historically significant cookbook by African-American chef Rufus Estes. Born into slavery in 1857, Estes began working as an attendant, then chef, in private railroad cars before honing his skills and eventually cooking for corporate executives and American presidents. Published in 1911, Good Thing to Eat is one of the first cookbooks by an African-American and is an illuminating glimpse into the African-American experience, as well as the culinary tastes of the wealthy a century ago. Part autobiography and part cooking guide, Estes begins by recounting his remarkable life before sharing the secrets to some of his most delicious and requested recipes. Presented in a conversational style, Estes describes in easy-to-follow terms how to make many dishes that are rarely seen in modern kitchens, such as chestnut stuffing with truffles and beef tongue, as well as simpler and more recognizable fare, such as gumbo, roast beef, and glaz

Rufus Estes Good Things to Eat

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    A Paperback by Rufus Estes

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      Book details

      Publisher Digireads.com
      Published 1 March 2021
      ISBN-13 9781420973280
      978-1420973280
      ISBN-10 1420973282
      Also in:
      Food & Drink Cookery

      Description

      Book Synopsis

      Rufus Estes'' Good Things to Eat is the fascinating and historically significant cookbook by African-American chef Rufus Estes. Born into slavery in 1857, Estes began working as an attendant, then chef, in private railroad cars before honing his skills and eventually cooking for corporate executives and American presidents. Published in 1911, Good Thing to Eat is one of the first cookbooks by an African-American and is an illuminating glimpse into the African-American experience, as well as the culinary tastes of the wealthy a century ago. Part autobiography and part cooking guide, Estes begins by recounting his remarkable life before sharing the secrets to some of his most delicious and requested recipes. Presented in a conversational style, Estes describes in easy-to-follow terms how to make many dishes that are rarely seen in modern kitchens, such as chestnut stuffing with truffles and beef tongue, as well as simpler and more recognizable fare, such as gumbo, roast beef, and glaz

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