Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America Tapa dura - 2012

Reseñas en medios

“Like an enticing buffet, Thomas Jefferson's Crème Brulee brims with anecdotes ranging from a short history of French cooking to dining preferences of French kings, to the respective heat distribution properties of cast iron and copper.”—American Spirit

“…meticulously researched…”—Associated Press

“[a] well-researched look at the impact Jefferson and Hemings had on our eating habits.”—Chicago Tribune

“In Thomas Jefferson’s Crème Brûlée: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America, author Thomas J. Craughwell serves up a lively story with a generous helping of culinary history....Thomas Jefferson’s Crème Brûlée is a charming book that will appeal to both foodies and lay readers.”—ForeWord Review

“Craughwell provides a delightful tour of 18th-century vineyards still in production, a look at French aristocrats just before the Revolution and the France that paid little attention to the color of a man’s skin...A slim but tasty addition to the long list of Jefferson’s accomplishments.”—Kirkus Reviews

Citas

• Foreword, 08/30/2012, Page 0
• Kirkus Reviews, 07/01/2012, Page 0
• Library Journal, 08/01/2012, Page 107
• Publishers Weekly, 06/18/2012, Page 51