Thomas J. Craughwell is the author of several nonfiction books, including Stealing Lincoln's Body, which was adapted into a documentary by the History Channel. He lives in Bethel, Connecticut.
“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
“Do you like French wine, fine dining, remarkable genius, and
extraordinary human relationships? If so, check out Thomas
Jefferson's Crème Brulee.”
—The Sun Herald
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