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

2.0

While the subject was interesting the work was written in simple, uncomplicated terms, I would not recommend this book to anyone serious about food history. Although the author uses many prime sources, and the book is filled with direct quotes, many facts do not seem to have a source, despite the (seemingly) extensive citation index.