Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America

by Thomas J. Craughwell

Overview

This culinary biography tells the incredible true story of how a Founding Father and his slave introduced French Cuisine to America—perfect for history buffs, foodies, and Francophiles alike

In 1784, Thomas Jefferson struck a deal with his slave, 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.

So 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 wine-making) so they 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!

Product Details

ISBN-13:	9781594745799
Publisher:	Quirk Publishing
Publication date:	09/18/2012
Sold by:	Penguin Random House Publisher Services
Format:	eBook
Pages:	256
File size:	6 MB

About 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.

Editorial Reviews

Like an enticing buffet, Thomas Jefferson's Crème Brulee brims with anecdotes ranging from a short history of French cooking to dining preferences of French kings, to the respective heat distribution properties of cast iron and copper.”
—American Spirit

“…meticulously researched…”
—Associated Press

“[a] well-researched look at the impact Jefferson and Hemings had on our eating habits.”
—Chicago Tribune

“In Thomas Jefferson’s Crème Brûlée: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America, author Thomas J. Craughwell serves up a lively story with a generous helping of culinary history....Thomas Jefferson’s Crème Brûlée is a charming book that will appeal to both foodies and lay readers.”
—ForeWord Review

“Craughwell provides a delightful tour of 18th-century vineyards still in production, a look at French aristocrats just before the Revolution and the France that paid little attention to the color of a man’s skin...A slim but tasty addition to the long list of Jefferson’s accomplishments.”
—Kirkus Reviews

“Do you like French wine, fine dining, remarkable genius, and extraordinary human relationships? If so, check out Thomas Jefferson's Crème Brulee.”
—The Sun Herald

From the Publisher

Craughwell (30 Days with the Irish Mystics, 2012, etc.) chronicles Jefferson's obsession with all things agricultural. When Jefferson was appointed as minister to France, he took along his slave, James Hemings, with the intention of having him trained by the best French chefs. He promised Hemings that when they returned to Virginia and he had trained a successor, he would be freed. France did not recognize slavery within its borders and James could have sued for his freedom, but he chose to stay with Jefferson and complete his training. Jefferson used his new chef to host storied dinners in Paris, successfully negotiating political and economic agreements as his guests dined. With only two servants, Jefferson set out from Paris in 1787 to explore the bounty of France. Nearly four months later, he returned with cases of wine, fruit tree saplings, seeds for unusual vegetables and rice smuggled from Lombardy in northern Italy. Instead of the promised freedom, Jefferson retained Hemings as chef during his term as secretary of state. We can thank Jefferson for not only the appreciation Americans developed for champagne, but also the techniques and dishes that Hemings introduced to his guests. Pasta, sauces, fried potatoes and even macaroni and cheese were served along with new types and strains of vegetables America had never seen. Craughwell provides a delightful tour of 18th-century vineyards still in production, a look at French aristocrats just before the Revolution and the France that paid little attention to the color of a man's skin. A slim but tasty addition to the long list of Jefferson's accomplishments.

Kirkus Reviews