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Thomas Jefferson's Creme Brulee: How A Founding Father And His Slave James Hemings Introduced French Cuisine To America (2012)

by Thomas J. Craughwell(Favorite Author)

3.49 of 5 Votes: 2

ISBN

1594745781 (ISBN13: 9781594745782)

languge

English

genre

History & Biography

publisher

Quirk Books

review 1: If I was interested in American history this would have been fascinating, but I was more keen on the story about James Hemings and his culinary adventures - and they were a little light on. I understand that it would be quite difficult to flesh out the unrecorded life of an 18th century slave, but I was led to believe that is what I was going to get.The book is nicely written and well-paced, but it's short and I'm thinking it is really more of an extended essay.
review 2: An entertaining mix of history and food, most of this book is spent on the time Thomas Jefferson was in Paris, along with John Adams and Benjamin Franklin, as an ambassador of sorts for the newly formed United States. Jefferson took along his slave James Hemings--brother to Sally Hemings who j... moreoined them later--so Hemings could study the arts of fine cooking with some of France's most renown chefs. Readers learn not just what politicians and ordinary citizens in France and America were doing--what those people ate and how that food was cooked is also part of the story. It’s an interesting treatment of a fascinating, transitional time when the United States had just finished its revolution and France was about to have one. less

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