Thomas Jefferson's Creme Brulee

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

Nonfiction, Food & Drink, Food Writing, History, Americas, United States, Revolutionary Period (1775-1800), Biography & Memoir, Political
Cover of the book Thomas Jefferson's Creme Brulee by Thomas J. Craughwell, Quirk Books
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Author: Thomas J. Craughwell ISBN: 9781594745799
Publisher: Quirk Books Publication: September 18, 2012
Imprint: Quirk Books Language: English
Author: Thomas J. Craughwell
ISBN: 9781594745799
Publisher: Quirk Books
Publication: September 18, 2012
Imprint: Quirk Books
Language: English

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!

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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!

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