Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
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Book Overview
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 alike 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, cr?me br?l?e, 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!
Format:Hardcover
Language:English
ISBN:1594745781
ISBN13:9781594745782
Release Date:September 2012
Publisher:Quirk Books
Length:256 Pages
Weight:0.90 lbs.
Dimensions:0.8" x 5.5" x 8.5"
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