Thomas Jefferson’s Crème Brulee by Thomas J. Craughwell
Francophiles and American patriots alike will delight in learning just how much French cuisine and French culture in general has influenced lifestyles in the states and the world over. Jefferson discovered the simple pleasures of food and wine while abroad in France and became America’s first founding father foodie (now that’s a mouthful) and what the French call “Bon Vivant”. To ensure that his home at Monticello would always have fine meals prepared in the arts of French gastronomy he took his personal chef, James Hemings to Paris so that he could study under the finest French chefs and culinary artists. While historians may be slightly disappointed in the book’s lack of details concerning James and the Hemings family, it is first and foremost a book about food and the evolution of American dietary history.