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Rufus Estes' Good Things to Eat: The First Cookbook
PDF Ebook Rufus Estes' Good Things to Eat: The First Cookbook
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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.
- Sales Rank: #828838 in eBooks
- Published on: 2012-09-21
- Released on: 2012-09-21
- Format: Kindle eBook
About the Author
In 1911, a black Chicagoan named Rufus Estes published his own cookbook, Good Things to Eat as Recommended by Rufus. 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. Sadly, this man described in a black Chicago newspaper as "one of the best known chefs of Chicago" died in obscurity.
Most helpful customer reviews
34 of 36 people found the following review helpful.
Nice Collectible
By Spyce
This is a good book to add to your collection if you are into collecting cookbooks or African American collectibles. There is a very brief introduction by the author of his life. It doesn't go into a lot of detail of his experiences as a chef but names a few places where he worked. Some of the recipes may be familiar to the seniors out there. I remember my grandmother preparing dishes that were similar in nature to some of the recipes listed.
Obviously, this isn't a cookbook like the ones of our generation. The recipes are very brief, don't always list proportions, and are skimpy in preparation detail. If you purchase this and decide you want to try something, make sure you read the recipe over a few times to ensure that it flows and will work. For example, the fried chicken recipe instructs you to steep the chicken but there isn't enough liquid mentioned in the recipe for that, and the instructions on cooking the marinade are vague as they only specify that the liquid is heated. Since the marinade or steeping liquid includes carrots and turnips (yes, really) you have to assume that either water or broth was used and the mixture cooked until at least those vegetable were softened.
I suppose the recipes are in the tradition of the cooking like Grandma used to do, a pinch of this or a spoonful of that with most of the detail being committed to memory!
The title says that this is the first cookbook by an African American Chef. However, there is another book (available at Amazon), "What Mrs. Fisher Knows About Old Southern Cooking" that was published in 1881.
17 of 17 people found the following review helpful.
It's refreshing to read a title from the past
By Midwest Book Review
Dover Publications has reprinted Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef, the first cookbook by an Afro-American chef, returning this time-lost 1911 culinary classic to print. It's refreshing to read a title from the past which doesn't skimp on the lard or the fats, and intriguing to read about Estes' Southern childhood and early years as a railway attendant, while the easy recipes for Baked Milk (an early form of custard), or Parsnip Fritters.
8 of 8 people found the following review helpful.
REALLY INTERESTING!
By SoVibrnt
This cookbook is interesting in a few ways. First of all, the dishes in this book are interesting, some even pleasingly bizarre. Secondly, although there is a table of contents and the food categories are divided into sections, the recipes are written more like sentences. Thirdly, sometimes there are no instruction given as to how long a dish should cook or bake. Lastly, some of the weights and measurements are given using the terms of that era (pecks, gills, etc). If nothing else, it will be fun browsing the recipes.
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