In 1784, Thomas Jefferson struck a deal with his slave, 19-year-old James Hemings. The Founding Father was traveling as ambassador to Paris and wanted to bring James along “for a particular purpose”—to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in U.S. culinary history. As James apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so that they might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative nonfiction book tells the fascinating story behind their remarkable adventure—and includes their original recipes! 24.95 USD


  • 256 pages
  • 5 x 8 inches
  • 1 color
  • Hardcover with Jacket

Rights available for...

  • Dutch
  • French