The Founders of American Cuisine

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.

Harry Haff is a certified executive chef and certified wine educator who teaches on line at Le Cordon Bleu College of Culinary Arts based in Scottsdale, Arizona, and continuing education wine classes at Yavapai College in Prescott, Arizona. He has published articles in The Wine Report Magazine, Forsyth Living Magazine and others.

Harry Haff
Format: softcover (7 x 10)
Pages: 296
Bibliographic Info: 218 photos, notes, bibliography, index
Copyright Date: 2011
pISBN: 978-0-7864-5869-1
eISBN: 978-0-7864-9210-7
Imprint: McFarland

ACKNOWLEDGMENTS      vii
Preface      1
Introduction      3

Part One: The Cuisine of America
Prologue: The Development of Food and Cuisine      8
1. Native American Foods      11
2. Amelia Simmons      21
3. Mary Randolph      34
4. Miss Leslie      49
5. Mrs. Abby Fisher      67
6. Lafcadio Hearn      74
7. Charles Ranhofer      90
8. Victor Hirtzler      126
9. Thank You and What’s Next      151

Part Two: Historical Recipes, with Notes for the Modern Cook
10. American Cookery (Amelia Simmons)      156
11. The Virginia Housewife (Mary Randolph)      172
12. Directions for Cookery (Miss Leslie)      195
13. What Mrs. Fisher Knows About Old Southern Cooking (Mrs. Abby Fisher)      225
14. La Cuisine Creole (Lafcadio Hearn)      236
15. The Epicurean (Charles Ranhofer)      246
16. The Hotel St. Francis Cook Book (Victor Hirtzler)      264

APPENDIX      271
NOTES      275
BIBLIOGRAPHY      277
RECIPE INDEX      281
SUBJECT INDEX      285

“this colorful, rich addition to food history is highly recommended…a fascinating and enlightening read”—Library Journal; “definitive…well-researched…recommended”—Choice.