Bornaslavein1857,RufusEstesworkedhiswayupfromaPullmanPrivateCarattendanttoajobpreparingmealsforthetopbrassatoneofthecountry’slargeststeelcorporations.Thiscookbook,thefirsttobewrittenandpublishedbyablackchef,includesanumberofdishesfromEstes’vastculinarycollection.CommentingbrieflyonhisSouthernchildhoodandearlyyearsasarailwayattendant,Estesgoesontooffersimpleinstructionsforpreparingsuchstandardfareasfriedchicken,beefroast,andglazedcarrots.Buttheheartofthebookliesinmouth-wateringrecipesfordishesrarelyfoundincontemporarycookbooks--amongthemCreole-stylechickengumbo,chestnutstuffingwithtruffles,cherrydumplings,andsouthern-stylewaffles.Nearly600recipes--fromhautecuisinetofamily-stylemeals--areincluded.Suretointriguefoodenthusiastsandcollectorsofoldcookbooks,RufusEstes’GoodThingstoEatwillalsoappealtoanyoneinterestedintheAfrican-Americanexperience.
