UNLIMITED Audiobooks and eBooks

Over 40,000 books & works on all major devices

Get ALL YOU CAN for FREE for 30 days!

Good Things to Eat

Rufus Estes

Book Overview: 

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. There he served succulent fare for the rich and famous at the turn of the 20th century.

How does All You Can Books work?

All You Can Books gives you UNLIMITED access to over 40,000 Audiobooks, eBooks, and Foreign Language courses. Download as many audiobooks, ebooks, language audio courses, and language e-workbooks as you want during the FREE trial and it's all yours to keep even if you cancel during the FREE trial. The service works on any major device including computers, smartphones, music players, e-readers, and tablets. You can try the service for FREE for 30 days then it's just $19.99 per month after that. So for the price everyone else charges for just 1 book, we offer you UNLIMITED audio books, e-books and language courses to download and enjoy as you please. No restrictions.

Book Excerpt: 
. . . in the shoulder, then pull the flaps of the meat over and sew up. Put the rest of the[Pg 27] suet in the frying pan and having dusted the meat with flour, salt and pepper and a sprinkling of sugar, brown on all sides in the fat into the bottom of the braising pan, which may be any shallow iron pot or granite kettle with a tight cover, put a layer of thin sliced onions and carrots, a bit of bay leaf and sprigs of parsley, and on this lay the meat. Add two or three cloves, pour hot stock around it, cover closely and braise in a hot oven for three hours.

SPANISH CHOPS—Gash six French chops on outer edge, extending cut more than half way through lean meat. Stuff, dip in crumbs, egg and crumbs, fry in deep fat five minutes and drain on brown paper.

For the stuffing mix six tablespoons of soft bread crumbs, three tablespoons of chopped cooked ham, two tablespoons chopped mushroom caps, two tablespoons melted butter, salt and pepper to taste.

<. . . Read More

Community Reviews


The majority of the book would have to be deciphered and interpreted to understand the context. Although I appreciate this gem, it wasn't something that I'd cook for myself.

While the recipes are outdated, this cookbook is more of an inspirational tome. The courses, ingredients and approaches harken back to a simpler time during which food often had meaning and/purpose. It also highlights the author’s evolution from slave to Pullman to chef. For those reasons, it is a g

I got this book in Kindle format and I like it so much, I'm going for the hardcover edition. I have several old cookbooks, including a copy of Housekeeping in Old Virginia. Talk about hard to follow and make sense, now that book it difficult. This one, though it has no ingredient lists nor pictures,

Contains too much flour, red meat, dairy and sugar to be useful to me