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  • Thomas Jefferson's Creme Brulee
  • Written by Thomas J. Craughwell
  • Format: Hardcover | ISBN: 9781594745782
  • Our Price: $19.95
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  • Thomas Jefferson's Creme Brulee
  • Written by Thomas J. Craughwell
  • Format: eBook | ISBN: 9781594745799
  • Our Price: $19.95
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Thomas Jefferson's Creme Brulee

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How a Founding Father and His Slave James Hemings Introduced French Cuisine to America

Written by Thomas J. CraughwellAuthor Alerts:  Random House will alert you to new works by Thomas J. Craughwell

eBook

List Price: $19.95

eBook

On Sale: September 18, 2012
Pages: | ISBN: 978-1-59474-579-9
Published by : Quirk Books Quirk Books
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Synopsis

Synopsis

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!

Praise

Praise

“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

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