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Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America - Thomas J. Craughwell
Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
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3.57 35
In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old 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... show more
In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old 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 U.S. history. As James 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 nonfiction book tells the fascinating story behind their remarkable adventure – and includes 12 of their original recipes!  
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Format: hardcover
ISBN: 9781594745782 (1594745781)
ASIN: 1594745781
Publisher: Quirk Books
Pages no: 256
Edition language: English
Bookstores:
Community Reviews
Reflections
Reflections rated it
4.0 History and food
An entertaining mix of history and food, most of this book is spent on the time Thomas Jefferson was in Paris, along with John Adams and Benjamin Franklin, as an ambassador of sorts for the newly formed United States. Jefferson took along his slave James Hemings--brother to Sally Hemings who joined ...
Telynor's Library, and then some
Telynor's Library, and then some rated it
3.0
While this was interesting for the food history about French and American styles during the late eighteenth century, and Thomas Jefferson's time in France and Italy, this book was only mediocre for me. I was hoping that there would be more about people were eating, and what they were eating. But ins...
Words, Words, Words
Words, Words, Words rated it
4.0 Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
The enlightening story of Thomas Jefferson and James Hemings as they bring French cuisine first to the American palate. Of course, there is a lot more than the introduction of French Fries and Macaroni; Craughwell's tale of culinary adventure tells us a lot about the culture's of the time, the intro...
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