Thomas J. Craughwell

Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America (2012)

I enjoyed learning the culinary details about Jefferson's time in France that exist, but this, in toto, was a bit thinner and more conjectural than what I was hoping for. This'd be great supplementary reading at the high school or college level, but if you've read a lot of food history, it will a...