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 notes to aid adaptation by the modern cook.
