RT Book, Whole DB /z-wcorg/ DS http://worldcat.org ID 797980603 LA English T1 Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America A1 Craughwell, Thomas J.,, YR 2012 SN 9781594745782 1594745781 AB In 1784, Thomas Jefferson struck a deal with one of his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along 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 so they might be replicated in American agriculture.