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Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America Hardcover – September 18, 2012
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“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
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.