A review by jeannepathfinder
Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America by Thomas J. Craughwell

3.0

This book was more about history than food. There was more information about food in the prologue and appendix than in the pages of the book. That said, it was an interesting look at Thomas Jefferson as a gourmand, gardener and connoisseur of fine wines.