Thomas Jefferson's Crème Brûlée

Thomas Jefferson's Crème Brûlée

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

eBook - 2012
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Random House, Inc.

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!


Baker & Taylor
A book featuring 12 original recipes describes the true story of how Thomas Jefferson brought his slave, James Hemings, to Paris to master French cooking in order to prepare delicious delicacies back in the Unites States.

Publisher: Philadelphia : Quirk Books, [2012]
ISBN: 9781594745799
159474579X
Branch Call Number: E-BOOK
Characteristics: 1 online resource (233 p.) : ill

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tjdickey
Jun 08, 2017

Thomas Jefferson's crème brulee is classified as a biography, but the tale is much sweeter and richer than that. The story delves into his relationship to his slave and manservant, and the quest to import French culinary tastes and cooking to America - to all of our benefit!

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