The Resource Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America, by Thomas J. Craughwell, (electronic resource)

Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America, by Thomas J. Craughwell, (electronic resource)

Label
Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America
Title
Thomas Jefferson's crème brûlée
Title remainder
how a Founding Father and his slave James Hemings introduced French cuisine to America
Statement of responsibility
by Thomas J. Craughwell
Creator
Subject
Language
eng
Summary
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, craeme br?ulaee, 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!
Member of
Cataloging source
TEFOD
Dewey number
973.4/6092
Illustrations
illustrations
Index
index present
LC call number
E332.2
LC item number
.C73 2012eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
Freading eBooks
Target audience
adult
Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America, by Thomas J. Craughwell, (electronic resource)
Label
Thomas Jefferson's crème brûlée : how a Founding Father and his slave James Hemings introduced French cuisine to America, by Thomas J. Craughwell, (electronic resource)
Link
https://epl.freading.com/ebooks/details/r:download/OTc4MTU5NDc0NTc5OQ==
Publication
Related Contributor
Related Location
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Antecedent source
unknown
Bibliography note
Includes bibliographical references (pages 222-228) and index
Carrier category
online resource
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type MARC source
rdacontent
Control code
ocn812195328
http://library.link/vocab/cover_art
https://secure.syndetics.com/index.aspx?isbn=9781594745799/LC.GIF&client=780-496-1833&type=xw12&upc=&oclc=%28Sirsi%29%20i9781594745799
Dimensions
unknown
http://library.link/vocab/discovery_link
{'EPLMNA': 'https://epl.bibliocommons.com/item/show/1318591005'}
Extent
1 online resource (233 pages)
File format
unknown
Form of item
online
Isbn
9781594745799
Isbn Type
(electronic bk.)
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Other physical details
illustrations.
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • (Sirsi) i9781594745799
  • (CaAE) f812195328

Library Locations

    • Stanley A. Milner (Downtown)Borrow it
      7 Sir Winston Churchill Square, Edmonton, AB, T5J 2V4, CA
      53.542897 -113.48975860000002
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