The Founders of American Cuisine

The Founders of American Cuisine

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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.a€œMy Father the Sous Chef.a€ Saveur Magazine 72 (January/February 2004). _____ . a€œVictor 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
Author:Harry Haff
Publisher:McFarland - 2011-02-08


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