Thomas Jefferson's Creme Brulee by Thomas J. Craughwell
Thomas Jefferson's Creme Brulee

Thomas Jefferson's Creme Brulee


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About the Book

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, 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!
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.


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Product Details
  • ISBN-13: 9781594745782
  • Publisher: Quirk Books
  • Publisher Imprint: Quirk Books
  • Depth: 25
  • Language: English
  • Returnable: Y
  • Spine Width: 22 mm
  • Weight: 440 gr
  • ISBN-10: 1594745781
  • Publisher Date: 18 Sep 2012
  • Binding: Hardback
  • Height: 215 mm
  • No of Pages: 256
  • Series Title: English
  • Sub Title: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
  • Width: 140 mm


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