Item #140945786 Good Things to Eat: As Suggested by Rufus, A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. Rufus Estes.
Good Things to Eat: As Suggested by Rufus, A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.
Good Things to Eat: As Suggested by Rufus, A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.
Good Things to Eat: As Suggested by Rufus, A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.
Good Things to Eat: As Suggested by Rufus, A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.
Good Things to Eat: As Suggested by Rufus, A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.
Good Things to Eat: As Suggested by Rufus, A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.
Good Things to Eat: As Suggested by Rufus, A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.
Good Things to Eat: As Suggested by Rufus, A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.

Good Things to Eat: As Suggested by Rufus, A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.

Chicago: Self-published, 1911.

First edition. 142 pp. with author portrait. Bound in publisher's pebbled cloth with black printed titles. A Good copy, with rubbing and strips of wear to cloth, flaking along spine, front hinge starting. Tidemark along fore edge intruding into margins of some pages; some light stains, former owner's name written on front free endpaper. Rare, with no physical copies located in a recent OCLC search.

A self-published cookbook by an African-American chef who was born into slavery in Tennessee. In the 590+ recipes herein Estes was able to take Southern cuisine (back in vogue at the time) with its African roots and add a hearty dollop of French sophistication. Recipes include Squash Flower Omelet, Beef Marrow Quenelles, Turkey Truffles, Pineapple Parfait, Stuffing for a Suckling Pig and Possum, "Japanese Sandwiches" made from flaked left-over fish, Metelote of Haddock, and more. Tipton-Martin The Jemima Code, 29. Culinary America, 786. Item #140945786

Price: $9,500

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