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

Thomas J. Craughwell

2012年9月 · 書商：Quirk Books

關於本電子書

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!

關於作者

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.