Gourmet Thomas Jefferson... the Julia Child of his day?
Thomas Jefferson set sail for France in 1784 representing the United States as Minister to the Court of Louis XVI.
The cuisine of France, which he soon discover, was a joy and a revelation to him.
During the four years he lived in Paris... Jefferson devoted himself to the intricacies of French cooking. The most precious recipes of his French kitchen were carefully copied in his own hand and brought back to the United States... and are now available in a remarkable volume called The Thomas Jefferson Cookbook.
You discover the delicious recipes that Jefferson and his guests feasted on at the White House and his estate in Monticello.
Parisian recipes are given for Ice Cream, Blanc Mange, Wine Jelly, Macaroons, Meringues, Noodles a la Macaroni, Brandied Peaches and more. From his recipes used in Paris, Monticello and in the White House are complete treatises on many delicious soups... both French and American.
You’ll love Jefferson’s personal comments about his soup recipes. Jefferson’s coverage of meats and fowl is quite extensive.
Many great recipes are included for chicken, veal, mutton, beef, ham, turkey, goose, venison and more. Jefferson’s recipes for fish and seafood also abound... as does his treatment for scads of delicious vegetable recipes. Better yet, the list of desserts and creams will make you hungry when you really aren’t! Under “Creams” are recipes for dishes as tasty today as when they were written over 200 years ago!
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