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Thomas Jefferson's Crème Brûlée

Thomas J. Craughwell, Alan Sklar · 2012

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About the book

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.

Book details

Year
2012
Publisher
Quirk Books
Editions
2
Pages
233
ISBN
9781594745782

Data source: Wikidata

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