Rufus Estes' Good Things To Eat (Paperback) by Estes, Rufus
Paperback; Published 1/12/2005; 144 Pages; ISBN 9780486437644
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Born a slave in 1857, Rufus Estes worked his way up as a Pullman porter to a job preparing meals for the top brass at one of America's largest steel corporations.
Nearly 600 mouth-watering recipes: Creole-style chicken gumbo, chestnut stuffing with truffles, cherry dumplings, southern style waffles, and scores of other dishes-from haute cuisine to family-style meals. An intriguing early-twentieth-century book for people who like to read old cookbooks; of special value to anyone interested in the African-American experience.
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If corn is in season and you're making a recipe that calls for fresh corn kernels, don't you dare use frozen corn! It's easy to remove kernels using a paring knife, and here's how to do it: snap the cob in half and stand each part, flat-side-down, in a large bowl or roasting pan. With a sharp paring knife, cut the kernels off the cob in straight lines downward, rotating the cob each time.