“Haff, (Chef Instructor, Le Cordon Bleu College of Culinary Arts, Atlanta) has written a definitive work on the origins of American cuisine. The book is divided into two parts. The first part focuses on the “lives, careers, and significance” of seven chefs and cookbook authors from the early 1800s and 1900s, including Amelia Simmons, Mary Randolph, Miss Leslie, Mrs. Abby Fisher, Lafcadio Hearn, Charles Ranhofer and Victor Hirtzler. Part 2 contains recipes from the authors’ books, “with notes to aid adaption by the modern cook.” This is a well-researched work that that includes direct copies of the recipes, illustrations, and photos from primary sources, and gives credit to the Native Americans and African Americans for their contributions to American cuisine.
Summing up: Recommended.” R.S. Wexelbaum, Saint Cloud University.
Harry Haff is currently a chef instructor at Le Cordon Bleu College of Culinary Arts in Atlanta. He earned both CEC and CCA certificates from the American Culinary Federation as well as an Advanced Certificate from the Wine and Spirits Education Trust in London.
At Le Cordon Bleu, classes taught include Wines and Beverages, Food and Labor Cost Control, all level of culinary skills as well as baking and pastry classes.
In 2009, at the ACF Orlando convention, he was a featured presenter on creating a menu and wine list as a unified concept. His first book, The Founders of American Cuisine was published in the winter of 2011 by McFarland Publishing.
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Haff (chef instructor, Le Cordon Bleu Coll. of Culinary Arts, Atlanta) compiles the stories of seven prominent cookbook authors in American food history to provide a broad view of the tapestry of American food and an intimate look at the livethese figures. The s of book is divided into two sections. Haff first considers the lives and works of such authors as Amelia Simmons (who wrote the first known American cookbook in 1798), Lafcadio Hearn (La Cuisine Creole, 1885), and French chef Victor Hirtzler (1875–1931).