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.
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