This work describes the lives, careers and significance of seven chefs and authors who had profound influences on the creation of American cuisine: Amelia Simmons, author of the first known American cookbook; Mary Randolph, whose The Virginia Housewife is considered the first regional American cookbook; Miss Leslie and her bestselling 19th century work; former slave Mrs. Abby Fisher and her book on Southern cooking; Lafcadio Hearn's La Cuisine Creole; Charles Ranhofer's influence on the role of the modern chef; and Victor Hirtzler and his California cuisine. The second section includes selected recipes from each author's books, with notes to aid adaptation by the modern cook.aMy Father the Sous Chef.a Saveur Magazine 72 (January/February 2004). _____ . aVictor Hirtzler, Alsatian Superstar Chef.a Northside ... Theoretical papers and essays, conference publication, Orlando Academic Press, 1985. Conrad, Jon, M.
|Title||:||The Founders of American Cuisine|
|Publisher||:||McFarland - 2011-02-08|