Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America

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Product Details

Price
$19.95
Publisher
Quirk Books
Publish Date
Pages
233
Dimensions
5.52 X 0.85 X 8.47 inches | 0.84 pounds
Language
English
Type
Hardcover
EAN/UPC
9781594745782
BISAC Categories:

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About the Author

Thomas J. Craughwell is the author of several nonfiction books, including Stealing Lincoln's Body, which was adapted into a documentary by the History Channel. He lives in Bethel, Connecticut.

Reviews

"Like an enticing buffet, Thomas Jefferson's Crème Brulee brims with anecdotes ranging from a short history of French cooking to dining preferences of French kings, to the respective heat distribution properties of cast iron and copper."--American Spirit

..".meticulously researched..."--Associated Press

"[a] well-researched look at the impact Jefferson and Hemings had on our eating habits."--Chicago Tribune

"In Thomas Jefferson's Crème Brûlée: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America, author Thomas J. Craughwell serves up a lively story with a generous helping of culinary history....Thomas Jefferson's Crème Brûlée is a charming book that will appeal to both foodies and lay readers."--ForeWord Review

"Craughwell provides a delightful tour of 18th-century vineyards still in production, a look at French aristocrats just before the Revolution and the France that paid little attention to the color of a man's skin...A slim but tasty addition to the long list of Jefferson's accomplishments."--Kirkus Reviews

"Do you like French wine, fine dining, remarkable genius, and extraordinary human relationships? If so, check out Thomas Jefferson's Crème Brulee."--The Sun Herald