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

Author: Thomas J Craughwell
Publisher: 2012.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
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  Read more...
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Named Person: James Hemings; James / 1765-1801 Hemings; Thomas / 1743-1826 / Knowledge / Agriculture Jefferson; Thomas / 1743-1826 / Knowledge / France Jefferson; Thomas / 1743-1826 / Relations with slaves Jefferson
Document Type: Book
All Authors / Contributors: Thomas J Craughwell
OCLC Number: 888620499
Notes: 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.
Description: 233 pages : illustrations ; 22 cm
Responsibility: 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  Read more...

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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 Read more...

 
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