Rufus Estes Bücher

Born a slave in 1857, Rufus Estes worked his way up from a Pullman Private Car attendant to a job preparing meals for the top brass at one of the country's largest steel corporations. This cookbook, the first to be written and published by a black chef, includes a number of dishes from Estes’ vast culinary collection.Commenting briefly on his Southern childhood and early years as a railway attendant, Estes goes on to offer simple instructions for preparing such standard fare as fried chicken, beef roast, and glazed carrots. But the heart of the book lies in mouth-watering recipes for dishes rarely found in contemporary cookbooks — among them Creole-style chicken gumbo, chestnut stuffing with truffles, cherry dumplings, and southern-style waffles. Nearly 600 recipes — from haute cuisine to family-style meals — are included.Sure to intrigue food enthusiasts and collectors of old cookbooks, Rufus Estes’ Good Things to Eat will also appeal to anyone interested in the African-American experience.

The cookbook features recipes from Rufus Estes, an African-American chef who overcame the challenges of his early life as a slave. It provides a unique perspective on the culinary tastes of the early 20th century, blending autobiography with cooking guidance. Estes shares both intricate dishes like chestnut stuffing with truffles and familiar recipes such as gumbo and roast beef, all presented in an accessible style. This work not only showcases his culinary skills but also serves as an important historical document reflecting the African-American experience.

Featuring a diverse array of recipes, this collection emphasizes practical cooking techniques for various dishes including meats, game, fowl, and seafood, along with desserts like puddings and pastries. The book aims to provide readers with accessible and delicious meal options, showcasing Rufus's culinary expertise. Each recipe is designed to be straightforward, making it suitable for both novice and experienced cooks looking to expand their culinary repertoire.

Rufus Estes, a former slave turned chef, offers a diverse collection of recipes in this 1911 cookbook, covering everything from meats and game to puddings and pastries. With practical instructions and tips, the book caters to both meat-eaters and vegetarians, making it accessible for all cooks. It also features guidance on menu planning and entertaining. This facsimile reprint preserves the cultural significance of Estes's work, providing insight into culinary history while delivering delicious meal ideas.