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Coles Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef at Village Green Shopping Centre in Vernon, BC
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"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 glazed carrots. "Good Things to Eat" is a timeless and educational addition to the library of any professional chef or serious home cook. This edition is printed on premium acid-free paper.
"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 glazed carrots. "Good Things to Eat" is a timeless and educational addition to the library of any professional chef or serious home cook. This edition is printed on premium acid-free paper.
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