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Author Craughwell, Thomas J., 1956-

Title Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America / by Thomas J. Craughwell.

Publication Info. Philadelphia : Quirk Books, [2012]


Location Call No. Status
 Avon Free Public Library - Adult Department  973.46 CRAUGHWELL    Check Shelf
 Canton Public Library - Adult Department  973.46 CRAUGHWELL    Check Shelf
 Cheshire Public Library - Adult Department Lower Level  973.4609 CRAUGHWELL    Check Shelf
 Manchester, Main Library - Non Fiction  973.4609 CRAUGHWELL    Check Shelf
 Simsbury Public Library - Non Fiction  641.3 CRAUGHWELL    Check Shelf
 West Hartford, Noah Webster Library - Non Fiction  973.4609 CRAUGHWELL    Check Shelf
 Windsor, Main Library - Adult Department  973.46 CR    Check Shelf
Description 233 pages : illustrations, maps ; 22 cm
Bibliography Includes bibliographical references (pages 205-228) and index.
Summary Jefferson traveled to Paris in 1784, along with his daughter Martha and his slave James Hemings, to begin the five-year diplomatic post. A lover of good food and wine, Jefferson had a plan for Hemings: to master French cooking. Hemings mastered not only the cooking but the language as well. Upon his return to the States, Hemings brought French cuisine to the American upper class. His new ability earned him his liberty, as Jefferson had promised to free him if Hemings would first train a new cook (he trained his brother Peter). Four appendixes cover wine, vegetables, African meals at Monticello, and 12 of Heming's recipes
Subject Jefferson, Thomas, 1743-1826 -- Knowledge -- Agriculture.
Jefferson, Thomas, 1743-1826 -- Knowledge -- France.
Jefferson, Thomas, 1743-1826 -- Relations with slaves.
Hemings, James, 1765-1801.
Food habits -- France -- History -- 18th century.
Food habits -- United States -- History -- 18th century.
Agriculture -- United States -- History.
United States -- Civilization -- French influences.
ISBN 9781594745782
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