Rufus Estes was born a slave in 1857 in Tennessee, and experienced first hand the turmoil of the Civil War. He began working in a Nashville restaurant at the age of 16, and in 1883 took up employment as a Pullman cook. In 1897, he was hired as principal chef for the private railway car of U.S. Steel magnates (the fin-de-siecle equivalent of today's Lear Jets for corporate travel). There he served succulent fare for the rich and famous at the turn of the 20th century.
By : Rufus Estes (1857)
Chapter 01 - Foreword, Sketch of My Life, Hints for Kitchen Maids, Weights & Measures
Chapter 02 - Soups
Chapter 03 - Fish
Chapter 04 - Beef, Veal and Pork
Chapter 05 - Salads
Chapter 06 - Poultry and Poultry Dressings
Chapter 07 - Lunch Dishes
Chapter 08 - Game, Gravy and Garnishes
Chapter 09 - Lenten Dishes
Chapter 10 - Miscellaneous
Chapter 11 - Vegetables
Chapter 12 - Sauces
Chapter 13 - Rolls, Bread and Muffins
Chapter 14 - Pies and Pastries
Chapter 15 - Cakes, Crullers and Eclairs
Chapter 16 - Candies
Chapter 17 - Ice Cream and Sherbets
Chapter 18 - Preserves, Pickles and Relish
Chapter 19 - Souffles; Fillings for Cakes
Chapter 20 - Desserts; Sauces for Puddings; Beverages
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.
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