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Thomas Jefferson's Crème Brûlée

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Cover for Thomas Jefferson's Crème Brûlée
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Alan SklarThomas J. Craughwell2 editions

In 1784, Thomas Jefferson struck a deal with one of his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along 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 so they might be replicated in American agriculture.

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2 credited authorsSearch language english

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  • Alan Sklar

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  • Thomas J. Craughwell

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