The first cookbook to be written and published by an African-American chef, this volume provides a glimpse into a bygone world. Born a slave in 1857, Rufus Estes became one of Chicago's finest chefs - working 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. While the heart of the book lies in mouth-watering recipes for such dishes as Creole-style chicken gumbo, chestnut stuffing with truffles, and cherry dumplings, the author also comments briefly on his Southern childhood. Rufus Estes' Good Things to Eat 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. Delicious recipes and special significance for anyone interested in the African-American experience. This is a must-have for anyone with an interest in food history!

Features and Benefits:
• The first cookbook written and published by an African-American Chef.
• Includes nearly 600 mouth-watering recipes.
• Contains a number of dishes from Estes' vast culinary collection.
• Helpful hints and tips from the author himself
• Special significance in the African-American experience
• A true classic - from a truly amazing chef
• Fascinating read, full of character and great food
• Contains a page on weights and measures.
• Provides a glimpse into a bygone world.
• Printed in the USA
• Makes a great gift!