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

Autore: Thomas J Craughwell
Editore: Philadelphia : Quirk Books, [2012]
Edizione/Formato:   Libro : EnglishVedi tutte le edizioni e i formati
Banca dati:WorldCat
Sommario:
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  Per saperne di più…
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Persona incaricata: Thomas Jefferson; Thomas Jefferson; Thomas Jefferson; James Hemings; James Hemings
Tipo documento: Book
Tutti gli autori / Collaboratori: Thomas J Craughwell
ISBN: 9781594745782 1594745781
Numero OCLC: 797980603
Descrizione: 233 pages : illustrations ; 22 cm
Contenuti: 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.
Responsabilità: by Thomas J. Craughwell.

Abstract:

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  Per saperne di più…

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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 Per saperne di più…

 
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