Synopsis
This fascinating read gives us a glimpse of the cuisine of the plantations in the antebellum south, as told by Mr. Rufus Estes. Born into slavery in 1857, Estes became a chef in Murray County, Tennessee, and he provides us with recipes most would happily recreate in their homes today. This cookbook is truly a testament to his mastery and ingenuity in the kitchen. Every southern homemaker in the 1800s would find useful.
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