Thomas Jefferson’s Crème Brûlée by Thomas J. Craughwell
Thomas J. Craughwell’s book Thomas Jefferson’s Crème Brûlée walks the reader through the introduction of French cuisine to American Culture through Thomas Jefferson and James Hemings, who traveled to France to learn the art of French cookery. Craughwell details both the agricultural, culinary, and personal gains from the voyage, as Hemings earned his freedom from slavery through his work in France and at Monticello.