A book of simple receipts for little folk with important cooking rules in rhyme together with handy lists of the materials and utensils needed for the preparation of each dish.
Di Zi Gui (弟子规), in English, means the Standards for being a Good Student and Child. It is an ancient book based on the teaching of the great Confucius that emphasises on the basic requisites for being a good person and guidelines for living in harmony with others. The source for the main outline of it is from Analects of Confucius, Book 1, Chapter 6, where Confucius said: “A young man should be a good son at home and an obedient young man abroad, sparing of speech but trustworthy in what he says, and should love the multitude at large but cultivate the friendship of his fellow men. If he has any energy to spare from such action, let him devote it to making himself cultivated.” Ther...
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.
This recording was released to coincide with National Cheese Lovers’ Day 2010 in the United States.
Robert Carlton Brown (1886 – 1959), after living thirty years in as many foreign lands and enjoying countless national cheeses at the source, returned to New York and summed them all up in this book.
After majoring in beer and free lunch from Milwaukee to Munich, Bob celebrated the end of Prohibition with a book called Let There Be Beer! and then decided to write another about Beer’s best friend, Cheese. But first he collaborated with his mother Cora and wife Rose on The Wine Cookbook, still in print after nearly twenty-five years. This first manua...