Crítics Matiners

Thomas Jefferson's Creme Brulee
In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old 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 U.S. history. As James apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) 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 nonfiction book tells the fascinating story behind their remarkable adventure—and includes 12 of their original recipes! THOMAS J. CRAUGHWELL is the author of several nonfiction books, including Stealing Lincoln’s Body (Harvard University Press, 2007), which was adapted into a documentary by the History Channel. He lives in Bethel, Connecticut.
Suport
Paper
Gèneres
Biography & Memoir, Food & Cooking, History, General Nonfiction, Fiction and Literature, Nonfiction
Ofert per
Quirk Books (Editorial)
(User: quirkbooks)
Lot
August 2012
Starts: 2012-08-06
Acabat: 2012-08-27
En venda
2012-09-15
País
United States of America
Enllaços
Informació del llibrePàgina de treball de LibraryThing
Receipt
21 ha ressenyat, 4 marked received, 1 marked not received
Lot tancat
30
Nombre d'exemplars
985
peticions