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Thomas Jefferson’s Creme Brulee

Hardcover $19.95

Sep 18, 2012 | 256 Pages

Ebook $9.99

Sep 18, 2012

  • Hardcover $19.95

    Sep 18, 2012 | 256 Pages

  • Ebook $9.99

    Sep 18, 2012

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“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

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