RAE KATHERINE EIGHMEY is an award-winning author, food historian, and cook. She is the author of numerous books, including Abraham Lincoln in the Kitchen, Soda Shop Salvation, and Food Will Win the War.
"A new book about Benjamin Franklin covers his 84 years and the
food that accompanied them, all based on prodigious research by Rae
Katherine Eighmey, a food historian. The account is dense with
detail, conveying Mr. Franklin’s tastes, curiosity and
inventiveness."
—New York Times
"From his invention of an increased heat stove to a penned essay on
maize as the defining grain of America, Stirring the Pot with
Benjamin Franklin is an exciting, and rare approach to examining
how food fed into the U.S. identity."
—Food & Wine
"Most intriguing are the many recipes that end each chapter. Well
documented, thoroughly tested, and kindly adapted to the modern
kitchen, they offer readers the opportunity to imagine their way
back into the eighteenth century."
—Booklist
"So along with a history lesson on Franklin’s life, you’ll get a
true taste for what he would have enjoyed, cooked or was served
over the course of his lifetime. Unlike anything we eat today,
'They are delicious, evocative, and well worth the small efforts to
prepare.'"
—Pittsburgh Post-Gazette
"The new book ... delves deep into Franklin’s love of food and
drink"
—New York Post
“We’ve all been taught to believe that only one of the Founding
Fathers was a true gourmand. Well, roll over, Thomas Jefferson,
because it turns out Benjamin Franklin may be the true founding
foodie father of this country.”
—Alton Brown, Author and TV Host
“First I enjoyed Eighmey’s Stirring the Pot with Benjamin Franklin
as a reader, and I found myself engrossed. Then, as a chef, I
immediately put it to the test in the kitchen and was truly
impressed. This book offers a new viewpoint on one of our most
familiar founding fathers.”
—Walter Staib, A Taste of History host, creator, and executive
producer; City Tavern chef and proprietor
“Rae Eighmey’s portrait of Ben Franklin is like a five-star meal
prepared by an Iron Chef—it’s irresistible. She reveals a facet of
the most lovable of the Founders that other biographers have
missed: Benjamin Franklin, Founding Food Hound. And with sixty-two
period recipes updated for contemporary cooks, Stirring the Pot
with Benjamin Franklin teaches home chefs how to recreate the
flavorful specialties of Marie Antoinette’s Paris, George III’s
London, and Franklin’s Philadelphia.”
—Thomas J. Craughwell, author of Thomas Jefferson’s Crème
Brûlée
“An inviting recipe for a Franklin biography and one that is
entertainingly presented. It is both well sourced and well sauced.
Enjoy!”
—George Goodwin, author of Benjamin Franklin in London
|
Ask a Question About this Product More... |
|
