Thomas Jefferson’s Crème Brûlée (Thomas Craughwell)

Product Info

From cover notes: “In 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, 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!” This book is an easy read and a joy to history buffs, Francophiles and foodies alike. On offer is a 2012 (first year published) hardback with dust jacket in like new condition. Previously Owned