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!

Binding Type: Hardcover
Publisher: Quirk Books
Published: 09/18/2012
ISBN: 9781594745782
Pages: 256
Weight: 0.84lbs
Size: 8.47h x 5.52w x 0.85d

Review Citations: Publishers Weekly 06/18/2012 pg. 51
Kirkus Reviews 07/01/2012
Library Journal 08/01/2012 pg. 107
Foreword 08/30/2012