Thomas Jefferson's Creme Brulee
This culinary biography recounts the 1784 deal in which Jefferson promised his slave and cook James Hemmings freedom, in part due to Hemmings mastery of French cuisine. The founding father, a well known Francophile, was traveling to Paris and brought the slave along “for a particular purpose”— to master the art of French cooking.
Hemmings mastered recipes such as pasta, French fries, and crème brûlée. Written by Thomas J. Craughwell. Hardcover, 256 pages.