The Founders of American Cuisine: Seven Cookbook Authors, with Historical Recipes

This work describes seven historic chefs and authors who had profound influences on the creation of American cuisine. The first section includes biographical information and an analysis of the cultural and culinary significance of Amelia Simmons, author of the first known American cookbook; Mary Randolph, whose Southern Cuisine is considered the first regional American cookbook; Miss Leslie and her bestselling 19th century work; 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 to aid adaptation by the modern cook.

Harry Haff is currently a chef instructor at Le Cordon Bleu College of Culinary Arts in Atlanta. His articles have been published in The Wine Report Magazine, Forsyth Living Magazine and others.