Thomas J. Craughwell
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 â€œfor a particular purposeâ€â€” to master the art of French cooking. In exchange for Jamesâ€™s cooperation, Jefferson would grant his freedom. â€¨Â â€¨, Â , 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, crÃ¨me br,Ã»,lÃ©e, and a host of other treats. This narrative history tells the story of their remarkable adventureâ€”and even includes a few of their favorite recipes!
History,Nonfiction,Food and Drink,Food,North American Hi...,American History,Biography,History,Food History,Food and Drink,Cooking,Cultural,France,Politics,Presidents,Food and Drink,Food Writing
Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America