ix, 286 p. : ill. ; 26 cm.
"Historic chefs and authors who profoundly influenced American cuisine. Includes biographical information and culinary significance of Amelia Simmons (first known American cookbook); Mary Randolph (Southern Cuisine); Miss Leslie; Hearn's La Cuisine Creole; Charles Ranhofer; and Victor Hirtzler's California cuisine. Second section includes recipes from each author's books, with notes to aid adaptation by the modern cook"-- Provided by publisher.
Includes bibliographical references and indexes.
Part one: The cuisine of America -- Prologue: The development of food and cuisine -- 1. Native American foods -- 2. Amelia Simmons -- 3. Mary Randolph -- 4. Miss Leslie -- 5. Mrs. Abby Fisher -- 6. Lafcadio Hearn -- 7. Charles Ranhofer -- 8. Victor Hirtzler -- 9. Thank you and what's next -- Part two : Historical recipes, with notes for the modern cook -- 10. American cookery (Amelia Simmons) -- 11. The Virginia housewife (Mary Randolph) -- 12. Directions for cookery (Miss Leslie) -- 13. What Mrs. Fisher knows about old southern cooking (Mrs. Abby Fisher) -- 14. La cuisine creole (Lafcadio Hearn) -- 15. The epicurean (Charles Ranhofer) -- 16. The Hotel St. Francis cook book (Victor Hirtzler).
9780786458691 (softcover : alk. paper)
0786458690 (softcover : alk. paper)