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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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 br û lée, 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!
Publisher: Philadelphia : Quirk Books, [2012]
ISBN: 9781594745799
Characteristics: 1 online resource (233 p.) : ill


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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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