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Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America

Auteur : Thomas J Craughwell
Éditeur : Philadelphia : Quirk Books, [2012]
Édition/format :   Livre : AnglaisVoir toutes les éditions et les formats
Base de données :WorldCat
Résumé :
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  Lire la suite...
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Détails

Personne nommée : Thomas Jefferson; Thomas Jefferson; Thomas Jefferson; James Hemings; James Hemings
Format : Livre
Tous les auteurs / collaborateurs : Thomas J Craughwell
ISBN : 9781594745782 1594745781
Numéro OCLC : 797980603
Description : 233 pages : illustrations ; 22 cm
Contenu : Prologue: The man who abjured his native victuals --
Americans in Paris --
A free city --
A feast for the palate --
The wine collector and the rice smuggler --
Brother and sister, reunited --
Boiling point --
The art of the meal --
Epilogue.
Responsabilité : by Thomas J. Craughwell.

Résumé :

Thomas Jefferson made a deal with one of his slaves, 19-year-old James Hemings. The Founding Father was traveling to Paris to serve as ambassador to France. Jefferson wanted to bring James along for  Lire la suite...

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""Like an enticing buffet, "Thomas Jefferson's Creme Brulee" brims with anecdotes ranging from a short history of French cooking to dining preferences of French kings, to the respective heat Lire la suite...

 
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