跳至内容
Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America 線上預覽
關閉線上預覽
正在查...

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

作者: Thomas J Craughwell
出版商: Philadelphia : Quirk Books, [2012]
版本/格式:   圖書 : 英語所有版本和格式的總覽
資料庫:WorldCat
提要:
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  再讀一些...
評定級別:

(尚未評分) 0 附有評論 - 成爲第一個。

主題
更多類似這樣的

 

在圖書館查詢

&AllPage.SpinnerRetrieving; 正在查詢有此資料的圖書館...

詳細書目

提及的人: Thomas Jefferson; Thomas Jefferson; Thomas Jefferson; James Hemings; James Hemings
文件類型: 圖書
所有的作者/貢獻者: Thomas J Craughwell
ISBN: 9781594745782 1594745781
OCLC系統控制編碼: 797980603
描述: 233 pages : illustrations ; 22 cm
内容: 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.
責任: by Thomas J. Craughwell.

摘要:

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  再讀一些...

評論

社評

出版商概要

""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 再讀一些...

 
讀者提供的評論
正在擷取GoodReads評論...
正在擷取DOGObooks的評論

標籤

成爲第一個
確認申請

你可能已經申請過這份資料。若還是想申請,請選確認。

連結資料


<http://www.worldcat.org/oclc/797980603>
library:oclcnum"797980603"
library:placeOfPublication
owl:sameAs<info:oclcnum/797980603>
rdf:typeschema:Book
rdfs:seeAlso
schema:about
schema:about
schema:about
schema:about
schema:about
rdf:typeschema:Person
schema:name"Jefferson, Thomas, 1743-1826"
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
schema:author
schema:datePublished"2012"
schema:description"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."
schema:description"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."
schema:exampleOfWork<http://worldcat.org/entity/work/id/1122848907>
schema:genre"History"
schema:inLanguage"en"
schema:name"Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America"
schema:workExample
schema:workExample
umbel:isLike<http://bnb.data.bl.uk/id/resource/GBB262476>

Content-negotiable representations

關閉視窗

請登入WorldCat 

没有帳號嗎?你可很容易的 建立免費的帳號.