<p>Rare cookbook from 1911 --- the first written by a Black chef --- republished with 52 "new" photographs, illustrations, and advertisements from the 1800s and early 1900s. Includes the author's comments on what it was like to be a little boy during the Civil War. Includes 21 chapters and 591 recipes . . . for haute cuisine as well as family-style meals, some southern and Creole dishes. Roasted canvas-back duck, Virginia stew, blackberry vinegar, cakes, pies, cookies, omelettes.</p>

Good Things to Eat, As Suggested by Rufus: A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.

Cookbooks, Food & Wine

Rufus Estes

D.J. Frienz

Cooking Education & Reference

Howling at the Moon Pr

Excerpt from Good Things to Eat, as Suggested by Rufus: A Collection of Practical RecipesThe recipes given in the following pages represent the labor of years. Their worth has been demonstrated, not experimentally, but by actual tests, day by day and month by month, under dis similar, and, in many instances, not too favorable conditions.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Good Things to Eat, as Suggested by Rufus: A Collection of Practical Recipes (Classic Reprint)

Regional & International

Forgotten Books

"Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef" includes nearly 600 mouth-watering recipes: chicken gumbo, chestnut stuffing with truffles, cherry dumplings, southern style waffles, baked milk (an early form of custard), parsnip fritters, and scores of other dishes from haute cuisine to family-style meals. Estes had worked for years as a chef in deluxe private railroad cars, where he honed his culinary skills preparing lavish meals for industry magnates and even American presidents. Estes ran a more stationary kitchen as a caterer to executives with the U.S. Steel Corporation, the first billion-dollar corporation in the world, by the time his cookbook appeared. His cookbook doesn't skimp on the lard or fats, and also includes an introduction with a brief sketch covering Este's Southern childhood and early years as a railway attendant. The recipes in "Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef" are brief, don't always list proportions, and are tend to features recipes the way Grandma used to have them-with a pinch of this, a spoonful of that, and much of the detail memorized memory! Nonetheless, with its wide variety of recipe ideas and unique ethnic flavor, "Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef" is of special value to anyone interested in the African-American experience.

Rufus Estes' Good Things To Eat: The First Cookbook By An African-american Chef

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