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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 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.  Read more...


 
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More About Thomas Jefferson's Creme Brulee by Thomas J. Craughwell
 
 
 
Overview

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, creme brulee, 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



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Details
  • ISBN-13: 9781594745782
  • ISBN-10: 1594745781
  • Publisher: Quirk Books
  • Publish Date: September 2012
  • Page Count: 233
  • Dimensions: 8.47 x 5.52 x 0.85 inches
  • Shipping Weight: 0.84 pounds


Related Categories

Books > Biography & Autobiography > Presidents & Heads of State
Books > Cooking > Regional & Ethnic - French
Books > History > United States - Revolutionary Period (1775-1800)

 
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