Slow Book Club – June Meeting – Jefferson’s Crème Brûlée

This fascinating culinary biography recounts Thomas Jefferson’s 1784 agreement with his slave James Hemings. As the American Ambassador to Paris, Jefferson brought Hemings to Paris to master the art of French cooking. In exchange for his cooperation, Jefferson granted Hemings his freedom. Hemings apprenticed under master French chefs while Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. In addition, Jefferson brought new foods (such as risotto) and culinary practices to America. 

The book will be available at da Shop for purchase.  Potluck.