Thomas Jefferson's Creme Brulee Lib/E: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America - Craughwell, Thomas J.
19,45 €
inkl. MwSt.

Versandfertig in über 4 Wochen
payback
10 °P sammeln
  • Audio CD

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…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
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, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure.
Autorenporträt
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. He lives in Bethel, Connecticut.