Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
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English
Description
This culinary biography tells the incredible true story of how a Founding Father and his slave introduced French Cuisine to America—perfect for history buffs, foodies, and Francophiles alike
In 1784, Thomas Jefferson struck a deal with his slave, 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.
So 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 wine-making) so they 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!
In 1784, Thomas Jefferson struck a deal with his slave, 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.
So 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 wine-making) so they 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!
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ISBN:
9781452691909
9781594745799
9781594745799
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Grouping Information
Grouped Work ID | ff37f5db-b376-2f56-12c9-51a87891a41e |
---|---|
Grouping Title | thomas jeffersons creme brulee how a founding father and his slave james hemings introduced french cuisine to america |
Grouping Author | thomas j craughwell |
Grouping Category | book |
Grouping Language | English (eng) |
Last Grouping Update | 2024-04-17 02:11:40AM |
Last Indexed | 2024-04-17 02:24:59AM |
Solr Fields
accelerated_reader_point_value
0
accelerated_reader_reading_level
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auth_author2
Sklar, Alan
author
Craughwell, Thomas J.
author2-role
Sklar, Alan,reader
hoopla digital
hoopla digital
author_display
Craughwell, Thomas J.
display_description
This culinary biography tells the incredible true story of how a Founding Father and his slave introduced French Cuisine to America—perfect for history buffs, foodies, and Francophiles alike
In 1784, Thomas Jefferson struck a deal with his slave, 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.
So 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 wine-making) so they 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!
In 1784, Thomas Jefferson struck a deal with his slave, 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.
So 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 wine-making) so they 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!
format_catalog
eAudiobook
eBook
eBook
format_category_catalog
Audio Books
eBook
eBook
id
ff37f5db-b376-2f56-12c9-51a87891a41e
isbn
9781452691909
9781594745799
9781594745799
last_indexed
2024-04-17T09:24:59.840Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
primary_isbn
9781452691909
publishDate
2012
2013
2013
publisher
Quirk Books
Tantor Media, Inc
Tantor Media, Inc
recordtype
grouped_work
subject_facet
Biographies
Cooking
United States -- History
Cooking
United States -- History
title_display
Thomas Jefferson's Creme Brulee How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
title_full
Thomas Jefferson's Creme Brulee How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
Thomas Jefferson's Creme Brûlée : how a founding father and his slave James Hemings introduced French cuisine to America [electronic resource] / Thomas J. Craughwell
Thomas Jefferson's Creme Brûlée : how a founding father and his slave James Hemings introduced French cuisine to America [electronic resource] / Thomas J. Craughwell
title_short
Thomas Jefferson's Creme Brulee
title_sub
How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
topic_facet
Biography & Autobiography
Cooking
Cooking & Food
History
Nonfiction
Cooking
Cooking & Food
History
Nonfiction
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hoopla:MWT11413596 | Online Hoopla Collection | Online Hoopla | eAudiobook | Audio Books | 1 | false | true | Hoopla | https://www.hoopladigital.com/title/11413596?utm_source=MARC&Lid=hh4435 | Available Online |
record_details
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overdrive:49af266a-c66b-417f-b0b5-109ecf61c3a8 | eBook | eBook | English | Quirk Books | 2012 | |||
hoopla:MWT11413596 | eAudiobook | Audio Books | Unabridged | English | Tantor Media, Inc | 2013 | 1 online resource (1 audio file (5hr., 30 min.)) : digital. |
scoping_details_catalog
Bib Id | Item Id | Grouped Status | Status | Locally Owned | Available | Holdable | Bookable | In Library Use Only | Library Owned | Holdable PTypes | Bookable PTypes | Local Url |
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hoopla:MWT11413596 | Available Online | Available Online | false | true | false | false | false | false |