In 1784, Thomas Jefferson struck a deal with his slave, 19-year-old
James Hemings. The Founding Father was traveling as ambassador 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 U.S. culinary history.
As James 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, crème brûlée, and a host of other treats. This
narrative nonfiction book tells the fascinating story behind their
remarkable adventure—and includes their original recipes!
24.95 USD
