Thomas Jefferson's Creme Brulee: how a founding father and his slave James Hemings introduced French cuisine to America

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This culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, 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 United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the 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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9781452691909
9781594745799
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Grouped Work ID 43c95b86-a695-a2c8-dc9b-31cb03625533
full_title thomas jefferson s creme brulee how a founding father and his slave james hemings introduced french
author craughwell thomas j
grouping_category book
lastUpdate 2017-10-23 04:43:00AM

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accelerated_reader_interest_level
accelerated_reader_point_value 0
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auth_author2 Sklar, Alan.
author Craughwell, Thomas J.
author2-role Sklar, Alan.|Narrator, hoopla digital.
author_display Craughwell, Thomas J
detailed_location_arlington hoopla
display_description


This culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, 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 United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the 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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literary_form Non Fiction
literary_form_full Non Fiction
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owning_library_arlington Arlington Public Library Online, Aurora Hills Online, Central Online, Cherrydale Online, Columbia Pike Online, Connection Crystal City Online, Detention Center Online, Glencarlyn Online, Local History Online, Plaza Online, Shirlington Online, Westover Online
primary_isbn 9781452691909
publishDate 2012, 2013
record_details external_econtent:ils:.b15087475|eAudio|Audio Books|Unabridged.|English|Tantor Audio :|2013.|1 online resource (1 audio file (5hr., 30 min.)) : digital., overdrive:49af266a-c66b-417f-b0b5-109ecf61c3a8|eBook|eBook||English|Quirk Books|2012|
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subject_facet Downloadable audio, Streaming audio
title_display Thomas Jefferson's Creme Brulee
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 brulee : how a founding father and his slave James Hemings introduced French cuisine to America / 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 & Food, History, Nonfiction