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Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave, James

Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave, James Hemings, Introduced French Cuisine to America Hardcover - 2012

by Craughwell, Thomas J

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  • Hardcover
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This narrative nonfiction book tells the fascinating story behind the remarkable adventure of Thomas Jefferson and one of his slaves, James Hemings, as they seek to master the art of French cooking. Includes 12 of their original recipes!

Description

Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave, James Hemings, Introduced French Cuisine to America by Thomas J. Craughwell In 1784, Thomas Jefferson struck a deal with one of his slaves, nineteen-year-old 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 that they might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, creme brulee, 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! Quirk Books, Hardcover, 1st Edition, 2nd Printing, 2012
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Details

  • Title Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave, James Hemings, Introduced French Cuisine to America
  • Author Craughwell, Thomas J
  • Binding Hardcover
  • Edition 1st
  • Condition New
  • Pages 256
  • Volumes 1
  • Language ENG
  • Publisher Quirk Books, Philadelphia
  • Date 2012
  • Illustrated Yes
  • Features Bibliography, Dust Cover, Illustrated, Index, Maps, Price on Product - Canadian, Table of Contents
  • Bookseller's Inventory # 383
  • ISBN 9781594745782 / 1594745781
  • Weight 0.84 lbs (0.38 kg)
  • Dimensions 8.47 x 5.52 x 0.85 in (21.51 x 14.02 x 2.16 cm)
  • Themes
    • Chronological Period: 18th Century
    • Cultural Region: French
    • Ethnic Orientation: French
  • Library of Congress subjects Agriculture - United States - History, Jefferson, Thomas - Relations with slaves
  • Library of Congress Catalog Number 2011946051
  • Dewey Decimal Code B

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From the publisher

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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Media reviews

“Like an enticing buffet, Thomas Jefferson's Crème Brulee brims with anecdotes ranging from a short history of French cooking to dining preferences of French kings, to the respective heat distribution properties of cast iron and copper.”—American Spirit

“…meticulously researched…”—Associated Press

“[a] well-researched look at the impact Jefferson and Hemings had on our eating habits.”—Chicago Tribune

“In Thomas Jefferson’s Crème Brûlée: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America, author Thomas J. Craughwell serves up a lively story with a generous helping of culinary history....Thomas Jefferson’s Crème Brûlée is a charming book that will appeal to both foodies and lay readers.”—ForeWord Review

“Craughwell provides a delightful tour of 18th-century vineyards still in production, a look at French aristocrats just before the Revolution and the France that paid little attention to the color of a man’s skin...A slim but tasty addition to the long list of Jefferson’s accomplishments.”—Kirkus Reviews

Citations

  • Foreword, 08/30/2012, Page 0
  • Kirkus Reviews, 07/01/2012, Page 0
  • Library Journal, 08/01/2012, Page 107
  • Publishers Weekly, 06/18/2012, Page 51

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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