Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef (Dover Cookbooks)

Discover the extraordinary life and recipes of Rufus Estes, the trailblazing African-American chef who rose from slavery to culinary prominence.

The first cookbook to be written and published by a black chef, this volume provides a glimpse into a bygone world. Includes nearly 600 mouth-watering recipes: chicken gumbo, chestnut stuffing with truffles, cherry dumplings, southern-style waffles, and scores of other dishes from haute cuisine to family-style meals. Of special value to anyone interested in the African-American experience.
 

• First African-American-authored cookbook, preserving an essential piece of culinary and cultural history.
• Nearly 600 unique recipes, from family-style meals to haute cuisine—fried chicken and beef roast to rare dishes like chestnut stuffing with truffles.
• Southern and Creole flavors infused in mouthwatering recipes for waffles, chicken gumbo, and cherry dumplings.
• Simple, easy-to-follow instructions suitable for both amateur cooks and experienced chefs.
• A rich narrative of Rufus’ life, offering glimpses into African-American history and his role as a Pullman Private Car attendant working his way up to a railway chef preparing meals for the top brass of one of the country's largest steel corporations.
• Perfect for collectors, food historians, and lovers of vintage cookbooks looking to explore African-American heritage cuisine. A great gift for amateur and professional chefs.

Bring history to your kitchen and enjoy the gourmet delights of Rufus Estes’ Good Things to Eat—a celebration of resilience, heritage, and the art of cooking!
 

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.