About the book
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. Instructors considering this book for use in a course may request an examination copy here.
Editions of The Founders of American Cuisine
- Paperback
- ISBN 9780786458691
- PDF
- ISBN 9780786492107
Read an Excerpt
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. Instructors considering this book for use in a course may request an examination copy here.
Frequently Asked Questions
What is The Founders of American Cuisine about?
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. Instructors considering this book for use in a course may request an examination copy here.
What core themes, tropes, or subjects are explored in The Founders of American Cuisine?
Society and Social Sciences > Society and culture: general > Cultural and media studies > Cultural studies > Cultural studies: food and society
Where can I read a sample of The Founders of American Cuisine?
You can read an official preview of the few pages here https://www.book2look.com/book/9780786458691
How long is The Founders of American Cuisine and how many pages does it have?
The Founders of American Cuisine has 296 page(s)
Who is/are the Author/s of the book The Founders of American Cuisine?
Harry Haff
What are the ISBN numbers for the physical and digital editions?
The Founders of American Cuisine is available as paperback(ISBN 9780786458691) and pdf(ISBN 9780786492107)
Where can I buy The Founders of American Cuisine online or support local independent bookshops?
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Where can I buy The Founders of American Cuisine?