Screen LibraryThe founders of American cuisine：seven cookbook authors, with historical recipes
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| Main Authors: | |
|---|---|
| Published: |
McFarland,
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| Publisher Address: | Jefferson, N.C. |
| Publication Dates: | c2011. |
| Literature type: | Book |
| Language: | English |
| Subjects: | |
| Carrier Form: | ix, 286 p.: ill. ; 26 cm. |
| ISBN: |
9780786458691 (softcover : alk. paper) 0786458690 (softcover : alk. paper) |
| Index Number: | TS972 |
| CLC: | TS972.183.712 |
| Call Number: | TS972.183.712/H138 |
| Contents: |
Includes bibliographical references and indexes. Preface -- Introduction -- Part one : The cuisine of America -- Prologue : The development of food and cuisine -- 1. Native American foods -- 2. Amelia Simmons -- 3. Mary Randolph -- 4. Miss Leslie -- 5. Mrs. Abby Fisher -- 6. Lafcadio Hearn -- 7. Charles Ranhofer -- 8. Victor Hirtzler -- 9. Thank you and what's next -- Part two : Historical recipes, with notes for the modern cook ... "Historic chefs and authors who profoundly influenced American cuisine. Includes biographical information and culinary significance of Amelia Simmons (first known American cookbook); Mary Randolph (Southern Cuisine); Miss Leslie; Hearn's La Cuisine Creole; Charles Ranhofer; and Victor Hirtzler's California cuisine. Second section includes recipes from each author's books, with notes to aid adaptation by the modern cook"-- |