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Thomas Jefferson's Creme Brulee

How a Founding Father and His Slave James Hemings Introduced French Cuisine to America

Thomas J. Craughwell

This book is available for download with iBooks on your Mac or iOS device, and with iTunes on your computer. Books can be read with iBooks on your Mac or iOS device.

Description

This culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along “for a particular purpose”— 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 (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure—and even includes a few of their favorite recipes!

Publishers Weekly Review

Jun 18, 2012 – To get a spirited idea of what people ate in America and France just before the French Revolution, Craughwell (Stealing Lincoln’s Body) tracks the gastronomical pursuits of Thomas Jefferson and his 19-year-old Monticello slave in France. As America’s commerce commissioner in France from 1784 to 1789, Jefferson, a man of many talents and ample means, was determined to use his time in Europe to collect information on foods, utensils, and cooking methods that would help improve the “rude, rough-hewn” American kitchen, table, and palate. He brought his favored slave, James Hemings (half-brother to his beloved, recently deceased wife, Martha), to apprentice to the restaurateur Combeaux. Hemings learned the art of French cuisine and, once back as chef of Monticello, earned his freedom by imparting that knowledge to his younger brother. In France Jefferson assiduously traveled and collected seeds, foodstuffs, equipment, and wines, utilizing Hemings’s newly acquired skills to stage grand dinner parties at his Hotel de Langeac on the Champs-Elysees. Craughwell includes a few of Hemings’s recipes—such as the “mac and cheese” dish that would delight guests back in America—but the former slave’s slide into drinking and his shocking suicide at age 36 in 1801 opens up a host of questions left unanswered in this otherwise pleasant history lesson.
Thomas Jefferson's Creme Brulee
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  • $18.99
  • Available on iPhone, iPad, iPod touch, and Mac.
  • Category: Biographies & Memoirs
  • Published: Sep 18, 2012
  • Publisher: Quirk Books
  • Seller: Random House, LLC
  • Print Length: 256 Pages
  • Language: English
  • Requirements: To view this book, you must have an iOS device with iBooks 1.3.1 or later and iOS 4.3.3 or later, or a Mac with iBooks 1.0 or later and OS X 10.9 or later.

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