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Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America - Hardcover
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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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.
Review:
“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
“...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
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- PublisherQuirk Books
- Publication date2012
- ISBN 10 1594745781
- ISBN 13 9781594745782
- BindingHardcover
- Number of pages256
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Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America by Craughwell, Thomas J. [Hardcover ]
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Book Description Hardcover. Condition: new. Hardcover. 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 alikeIn 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, cr me br lee, 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! Thomas Jefferson made a deal with one of his slaves, 19-year-old James Hemings. The Founding Father was traveling to Paris to serve as ambassador to France. Jefferson wanted to bring James along for a particular purpose - to master the art of French cooking. This title tells the story of a Founding Foodie who transformed American agriculture. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781594745782
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Book Description Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. In 1784, Thomas Jefferson struck a deal with one of his slaves, nineteen-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 United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so that they 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!. Seller Inventory # 001810
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ISBN 13: 9781594745782
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