Thomas Jefferson's Creme Brulee
How a Founding Father and His Slave James Hemings Introduced French Cuisine to America

Thomas J. Craughwell. Thomas Jefferson’s Creme Brûlée Philadelphia: Quirk Books, 2012. One of the ongoing requirements when one claims to be a culinary historian is the infamous"survey of the field”. Thus I found myself excited one evening at the local bookstore when I stumbled upon Mr. Craughwell’s......more

Not sure why I waited ten years to read this. I got it, then got rid of it, and another copy mysteriously showed up on my shelf. I really enjoyed the writing, the description of what people were eating and drinking at the time, both in the US and in France. I learned a lot about the origin of some di......more

I thoroughly enjoyed this book, not just for the Jefferson family history, but for a glimpse of the lifestyle during that period in America. The kitchen practices and customs of the time are a fascination to me, and I feel we are so lucky to have had a variation in cuisine introduced to what was cle......more