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Rufus Estes Good Things to Eat


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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!


  • 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!

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