The Founders of American Cuisine: Seven Cookbook Authors, with Historical Recipes

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The Founders of American Cuisine: Seven Cookbook Authors, with Historical Recipes

Format:  Paperback,

286 pages

Publisher: McFarland & Co Inc Pub

Publish Date: Feb 2011

ISBN-13: 9780786458691

ISBN-10: 0786458690

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Book Information

The following content was provided by the publisher.
This work describes seven historic chefs and authors who had profound influences on the creation of American cuisine. The first section includes biographical information and an analysis of the cultural and culinary significance of Amelia Simmons, author of the first known American cookbook; Mary Randolph, whose Southern Cuisine is considered the first regional American cookbook; Miss Leslie and her bestselling 19th century work; 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.


Publisher: McFarland & Co Inc Pub
Publish Date: Feb 2011
ISBN-13: 9780786458691
ISBN-10: 0786458690
Format: Paperback
Number of Pages: 286
Shipping Weight (in pounds): 2.0
Product in Inches (L x W x H): 7.19 x 0.66 x 9.98
Walmart No.: 9780786458691

Chapter outline

The Cuisine of America
Prologue: The Development of Food and Cuisine
Native American Foods
Amelia Simmons
Mary Randolph
Miss Leslie
Mrs. Abby Fisher
Lafcadio Hearn
Charles Ranhofer
Victor Hirtzler
Thank You and What's Next
Historical Recipes, with Notes for the Modern Cook
American Cookery (Amelia Simmons)
The Virginia Housewife (Mary Randolph)
Directions for Cookery (Miss Leslie)
What Mrs. Fisher Knows About Old Southern Cooking (Mrs. Abby Fisher)
La Cuisine Creole (Lafcadio Hearn)
The Epicurean (Charles Ranhofer)
The Hotel St. Francis Cook Book (Victor Hirtzler)
Recipe Index
Subject Index


Review by Library Journal (2011-04-01)

Haff (chef instructor, Le Cordon Bleu Coll. of Culinary Arts, Atlanta) compiles the stories of seven prominent cookbook authors in American food history to provide a broad view of the tapestry of American food and an intimate look at the lives of these figures. The book is divided into two sections. Haff first considers the lives and works of such authors as Amelia Simmons (who wrote the first known American cookbook in 1798), Lafcadio Hearn (La Cuisine Creole, 1885), and French chef Victor Hirtzler (1875-1931). The second section contains recipes from the books, with instructions that make them accessible for today's cooks. In this well-researched and well-written study, Haff is careful to put each author into historical context. He aptly shows how diverse early American cuisine was as well as how the varied cultural influences infused American food ways.

Verdict: This colorful, rich addition to food history is highly recommended. The juxtaposition of historical context, biographies, and recipes makes for a fascinating and enlightening read.

-Lisa A. Ennis, Univ. of Alabama at Birmingham Lib.

(c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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