Good Things to Eat as Suggested by Rufus is a fascinating glimpse into the culinary world of Rufus Estes, a former slave who went on to become a renowned chef. The book is filled with a wide variety of delicious recipes, from traditional Southern fare to more unusual dishes, all accompanied by Estes' own personal commentary and tips.

What sets this book apart is not just the recipes themselves, but the context in which they are presented. Estes shares stories of his time working in kitchens across the country, giving readers a glimpse into the challenges and triumphs he faced as a Black chef in a predominantly white industry. His voice is humorous, insightful, and unapologetically honest, making this book not just a cookbook, but a piece of history as well.

The recipes themselves are easy to follow and accessible to home cooks of all skill levels. From classic fried chicken and cornbread to more adventurous dishes like turtle soup and oyster pie, there is something here for everyone. The book also includes tips on cooking techniques, menu planning, and kitchen organization, making it a valuable resource for anyone looking to improve their culinary skills.

Overall, Good Things to Eat as Suggested by Rufus is a delightful read that is sure to inspire home cooks and food lovers alike. Rufus Estes' legacy as a trailblazing chef shines through in these pages, and his passion for good food and good cooking is contagious. I highly recommend this book to anyone looking to expand their culinary horizons and learn more about the rich history of African American cuisine.

Book Description:

Rufus Estes was born a slave in 1857 in Tennessee, and experienced first hand the turmoil of the Civil War. He began working in a Nashville restaurant at the age of 16, and in 1883 took up employment as a Pullman cook. In 1897, he was hired as principal chef for the private railway car of U.S. Steel magnates (the fin-de-siecle equivalent of today’s Lear Jets for corporate travel). There he served succulent fare for the rich and famous at the turn of the 20th century.