Description

This work describes seven historic chefs and authors who had profound influences on the creation of American cuisine. The first section includes biographical information and an analysis of the cultural and culinary significance of Amelia Simmons, author of the first known American cookbook; Mary Randolph, whose Southern Cuisine is considered the first regional American cookbook; Miss Leslie and her bestselling 19th century work; Lafcadio Hearn's La Cuisine Creole; Charles Ranhofer's influence on the role of the modern chef; and Victor Hirtzler and his California cuisine. The second section includes selected recipes from each author's books, with notes to aid adaptation by the modern cook.

The Founders of American Cuisine: Seven Cookbook Authors, with Historical Recipes

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Paperback / softback by Harry Haff

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This work describes seven historic chefs and authors who had profound influences on the creation of American cuisine. The first... Read more

    Publisher: McFarland & Co Inc
    Publication Date: 28/02/2011
    ISBN13: 9780786458691, 978-0786458691
    ISBN10: 786458690

    Number of Pages: 296

    Non Fiction , Food & Drink

    Description

    This work describes seven historic chefs and authors who had profound influences on the creation of American cuisine. The first section includes biographical information and an analysis of the cultural and culinary significance of Amelia Simmons, author of the first known American cookbook; Mary Randolph, whose Southern Cuisine is considered the first regional American cookbook; Miss Leslie and her bestselling 19th century work; Lafcadio Hearn's La Cuisine Creole; Charles Ranhofer's influence on the role of the modern chef; and Victor Hirtzler and his California cuisine. The second section includes selected recipes from each author's books, with notes to aid adaptation by the modern cook.

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