Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to Americaby Thomas J. Craughwell
This culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along “for a particular purpose”— to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom./p>
This culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along “for a particular purpose”— to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom.
Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure—and even includes a few of their favorite recipes!
- Quirk Publishing
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- Penguin Random House Publisher Services
- NOOK Book
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- 6 MB
Meet the Author
Thomas J. Craughwell is the author of several nonfiction books, including Stealing Lincoln’s Body, which was adapted into a documentary by the History Channel. He lives in Bethel, Connecticut.
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This book is great! It starts with jefferson being appointed minister to France . it is enjoyable to read; the introduction of Jefferson to all things French : food wine current events politics in an easy informal way . It helps to know some history . But it reads like a novel but all is accurate with foot notes and a recipe for mac and cheese!
An enjoyable human interest contrast to the usual Jefferson biography.