In 1784, 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 a particular purpose - to master the art of French cooking. And if James was willing to go along with the plan, Jefferson would grant his freedom. Why? Because the American diet circa 1784 was appalling. Meats were boiled. Spices were limited. Vegetables were mushy and overcooked. Bread was stale. Although Jefferson had never sampled French cuisine, he had read about it, and he wanted to bring its secrets back to the United States. So the two men journeyed to Paris. James Hemings was apprenticed under several master French chefs for three years before taking over as Chef de Cuisine in Jefferson's house on Paris' Champs d'Elysees, where he prepared extravagant meals for Jefferson's many guests. Meanwhile, Jefferson studied the cultivation of French crops (especially French grapes for winemaking), and researched how they might be replicated in American agriculture. When the men returned home in 1789, they brought Americans the gifts of: champagne (up until then, Americans had preferred sweet wines such as sherry and port); pasta (and a rudimentary pasta machine); Pomme de terre frites a cru, en petites tranches (Potatoes, fried in deep fat while raw, cut into small slices ...a.k.a. French Fries); Mac and Cheese!; Creme Brulee; and a host of other innovations. "Thomas Jefferson's Creme Brulee" tells the remarkable story of a Founding Foodie who transformed American agriculture - and the chef who transformed our dinner tables. This narrative nonfiction book includes six of James' recipes (reproduced in his own handwriting!) and six more from Jefferson himself. This rollicking adventure is great fun for fans of history, food, and France.

About the Author
Thomas J. Craughwell is the author of THIS SAINT WILL CHANGE YOUR LIFE (Quirk 2007) but more importantly, he's also the author of STEALING LINCOLN'S BODY (Harvard University Press, 2007, $24.95 HC), which sold 40,000 copies and was later adapted into a documentary by The History Channel.

Reviews
"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 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 Creme Brulee: 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 Creme Brulee 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 Creme Brulee."
-The Sun Herald



Book Information
ISBN 9781594745782
Author Thomas J. Craughwell
Format Hardback
Page Count 256
Imprint Quirk Books
Publisher Quirk Books
Weight(grams) 397g
Dimensions(mm) 218mm * 139mm * 24mm