Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America (Compact Disc)
In 1784, Thomas Jefferson struck a deal with one of his slaves, nineteen-year-old 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 that they might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, cr me br l e, and a host of other treats. This narrative history tells the story of their remarkable adventure.
About the Author
Thomas J. Craughwell is the author of several nonfiction books, including "This Saint Will Change Your Life," "The Greatest Brigade," and " Stealing Lincoln's Body," which was adapted into a documentary by the History Channel.
Alan Sklar is the winner of several "AudioFile" Earphones Awards and a multiple finalist for the APA's prestigious Audie Award. Named a Best Voice of 2009 by "AudioFile" magazine, his work has twice earned him a Booklist Editors' Choice Award, a "Publishers Weekly" Listen-Up Award, and Audiobook of the Year by "ForeWord" magazine.
"[A] tasty addition to the long list of Jefferson's accomplishments." ---Kirkus