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.The broth, which is skimmed, would be fat free and easy to digest with the proteins leached from the meat into the broth. ... done and strained), clear, with vermicelli, and made from peas (Queen Victoriaa#39;s Favorite Green Pea Soup followedanbsp;...

Title:The Founders of American Cuisine
Author:Harry Haff
Publisher:McFarland - 2011-02-08


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