Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats Game Fowl Fish Puddings Pastries Etc Rufus Estes 9781374968622 Books
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Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats Game Fowl Fish Puddings Pastries Etc Rufus Estes 9781374968622 Books
Rufus Estes was born a slave five years before the Civil War and went to work milking cows to support his mother after the war was over and his brothers had been killed. He eventually became a chef for the Pullman Company which serviced private railroad cars. This book, which he wrote in 1911, is a collection of wonderful recipes that became his specialties throughout his career. And what recipes they are! Among the treasures are Peanut Soup, several Creole dishes including a Creole Salad, and Jellied Cucumber Salad. There is lovely section on Lenten Dishes which would suit any vegetarian and one of the most interesting-sounding pie crust recipes I've ever come across. He gives instructions for all sorts of tea-time dainties, instruction on how to candy violets and detailed instructions on how to butcher a turtle.I especially loved his section on pickles and relishes which includes a recipe for pickled cherries. There are also all kinds of preserves including rhubarb jam that sounds very similar to what my mother used to make. This is a great cookbook for anyone who wants to add some variety to contemporary cooking!
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Good Things to Eat as Suggested by Rufus A Collection of Practical Recipes for Preparing Meats Game Fowl Fish Puddings Pastries Etc Rufus Estes 9781374968622 Books Reviews
Very Satisfied.
If you're not a chef in the industry the recipes won't make sense. They read like a chefs notes which sometimes is not very specific.
If he were here today, Mr. Estes would be a famed celebrity chef. So many of the recipes look wonderful, and not at all difficult.
This edition is wonderful, too. It's optimized for , allowing you to highlight, bookmark and take notes, a rarity for antique, public domain cookbooks.
As a cookbook, this book has quite a few recipes that could easily be made in today's kitchens. The short autobiography in the beginning of the book gives a quick glimpse into life during the era this book was written and is worth a read. Some of the recipes will require a little research on your part. There were ingredients and instructions I was unfamiliar with but able to find via the internet. All in all a good book, but expect to do a little poking around if you'd like to create these dishes.
Fascinating view of cooking from bygone days, through the eyes of a former slave who rose to culinary prominence few have rivaled to this day. Fans of black history, cooking, and specifically cooking game, will all enjoy this wonderful book. Having waded through many a vintage cookbook, I'll tell you that this one is worthy of your time while many are not. Like digging into fanny farmer or Mikoyan's soviet era Magnus opus, there are good recipes and fascinating slices of history, all seen through the eyes of a remarkable man.
This is a well-written, fascinating recipe book from 1911 by a former slave who could have been a celebrity chef had he lived today. Though many of these recipes could use a little updating, nevertheless most are intriguing and kitchen-worthy.
I love reading about cooking! This book was so good I spent hours just wistfully reading. Nothing beat a mix of recipes and history. It's pretty interesting how some of the standard cooking practices of yesteryear are still here today and others have just gotten the big stink eye from society...for health reasons of course. But just think, if we knew lard and cream were actually good for us( and factory farm free...but still I wouldn't want yo kill my good) them how flavorful would our little recipes be today? Good book, very fun to read!
Rufus Estes was born a slave five years before the Civil War and went to work milking cows to support his mother after the war was over and his brothers had been killed. He eventually became a chef for the Pullman Company which serviced private railroad cars. This book, which he wrote in 1911, is a collection of wonderful recipes that became his specialties throughout his career. And what recipes they are! Among the treasures are Peanut Soup, several Creole dishes including a Creole Salad, and Jellied Cucumber Salad. There is lovely section on Lenten Dishes which would suit any vegetarian and one of the most interesting-sounding pie crust recipes I've ever come across. He gives instructions for all sorts of tea-time dainties, instruction on how to candy violets and detailed instructions on how to butcher a turtle.
I especially loved his section on pickles and relishes which includes a recipe for pickled cherries. There are also all kinds of preserves including rhubarb jam that sounds very similar to what my mother used to make. This is a great cookbook for anyone who wants to add some variety to contemporary cooking!
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