Thomas Jefferson's Cook Book


Book Description

Culinary secrets revealed by the Father of Fine Dining in America! Here's a remarkable collection of delightful handwritten recipes - you'll love Jefferson's personal comments in this 120-page book! Little known facts revealed in Thomas Jefferson's personal cookbook. This was the cookbook that Jefferson carefully wrote in his own hand and brought back to the US after his four years in Paris. His little granddaughter, Virginia Randolph, carefully copied these recipes as well as additional ones from various cooks at Monticello and the White House!




Thomas Jefferson's Creme Brulee


Book Description

This culinary biography tells the incredible true story of how a Founding Father and his slave introduced French Cuisine to America—perfect for history buffs, foodies, and Francophiles alike In 1784, Thomas Jefferson struck a deal with his slave, James Hemings. The Founding Father was traveling 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. So began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for wine-making) so 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 history tells the story of their remarkable adventure—and even includes a few of their favorite recipes!




Thomas Jefferson's Feast


Book Description

Tells of Thomas Jefferson's trip to France in 1784, and all the exotic foods he learned about and then introduced to America, including ice cream, macaroni and cheese, and tomatoes. Step into Reading Step 4.




"Those who Labor for My Happiness"


Book Description

Our perception of life at Monticello has changed dramatically over the past quarter century. The image of an estate presided over by a benevolent Thomas Jefferson has given way to a more complex view of Monticello as a working plantation, the success of which was made possible by the work of slaves. At the center of this transition has been the work of Lucia "Cinder" Stanton, recognized as the leading interpreter of Jefferson's life as a planter and master and of the lives of his slaves and their descendants. This volume represents the first attempt to pull together Stanton's most important writings on slavery at Monticello and beyond. Stanton's pioneering work deepened our understanding of Jefferson without demonizing him. But perhaps even more important is the light her writings have shed on the lives of the slaves at Monticello. Her detailed reconstruction for modern readers of slaves' lives vividly reveals their active roles in the creation of Monticello and a dynamic community previously unimagined. The essays collected here address a rich variety of topics, from family histories (including the Hemingses) to the temporary slave community at Jefferson's White House to stories of former slaves' lives after Monticello. Each piece is characterized by Stanton's deep knowledge of her subject and by her determination to do justice to both Jefferson and his slaves. Published in association with the Thomas Jefferson Foundation.




Jefferson's Chef - James Hemings From Slavery to Freedom


Book Description

When Thomas Jefferson travels to Paris in 1784 to negotiate trade treaties for America, he takes the enslaved James Hemings with him as his manservant. Living in Paris, where the French had abolished slavery, Hemings discovers an independence, a skill, and a romance beyond his imagination. Torn between family and freedom as the French Revolution erupts, Hemings makes a choice that changes Jefferson and America. Sharon O. Lightholder's imagined biography, Jefferson's Chef: James Hemings--From Slavery to Freedom, is based on extensive legal, culinary, and historical research into Hemings's life and times, including primary materials from the Library of Congress, the National Archives, and the Thomas Jefferson Foundation at Monticello. Combining the political and the personal, Jefferson's Chef: James Hemings--From Slavery to Freedom creates a unique and intimate portrait of two exceptional men and discloses why Hemings was the only one of Jefferson's hundreds of slaves who was unconditionally freed during Jefferson's lifetime. Lightholder uses fiction to expose the astounding story of James Hemings and how his fierce desire for freedom changed his world and ours.




Founding Foodies


Book Description

Who Were the Original Foodies? Beyond their legacy as revolutionaries and politicians, the Founding Fathers of America were first and foremost a group of farmers. Passionate about the land and the bounty it produced, their love of food and the art of eating created what would ultimately become America's diverse food culture. Like many of today's foodies, the Founding Fathers were ardent supporters of sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Washington, Jefferson, and Franklin penned original recipes, encouraged local production of beer and wine, and shared their delight in food with friends and fellow politicians. In The Founding Foodies, food writer Dave DeWitt entertainingly describes how some of America's most famous colonial leaders not only established America's political destiny, but also revolutionized the very foods we eat. Features over thirty authentic colonial recipes, including: Thomas Jefferson's ice cream A recipe for beer by George Washington Martha Washington's fruitcake Medford rum punch Terrapin soup




"Most Blessed of the Patriarchs": Thomas Jefferson and the Empire of the Imagination


Book Description

New York Times Bestseller Named one of the Best Books of the Year by the San Francisco Chronicle Finalist for the George Washington Prize Finalist for the Library of Virginia Literary Award A New York Times Book Review Editors’ Choice Selection "An important book…[R]ichly rewarding. It is full of fascinating insights about Jefferson." —Gordon S. Wood, New York Review of Books Hailed by critics and embraced by readers, "Most Blessed of the Patriarchs" is one of the richest and most insightful accounts of Thomas Jefferson in a generation. Following her Pulitzer Prize–winning The Hemingses of Monticello¸ Annette Gordon-Reed has teamed with Peter S. Onuf to present a provocative and absorbing character study, "a fresh and layered analysis" (New York Times Book Review) that reveals our third president as "a dynamic, complex and oftentimes contradictory human being" (Chicago Tribune). Gordon-Reed and Onuf fundamentally challenge much of what we thought we knew, and through their painstaking research and vivid prose create a portrait of Jefferson, as he might have painted himself, one "comprised of equal parts sun and shadow" (Jane Kamensky).




Twilight at Monticello


Book Description

Twilight at Monticello is something entirely new: an unprecedented and engrossing personal look at the intimate Jefferson in his final years that will change the way readers think about this true American icon. It was during these years–from his return to Monticello in 1809 after two terms as president until his death in 1826–that Jefferson’s idealism would be most severely, and heartbreakingly, tested. Based on new research and documents culled from the Library of Congress, the Virginia Historical Society, and other special collections, including hitherto unexamined letters from family, friends, and Monticello neighbors, Alan Pell Crawford paints an authoritative and deeply moving portrait of Thomas Jefferson as private citizen–the first original depiction of the man in more than a generation.




The Hamilton Cookbook


Book Description

What was it like to eat with Alexander Hamilton, the Revolutionary War hero, husband, lover, and family man? In The Hamilton Cookbook, you’ll discover what he ate, what his favorite foods were, and how his food was served to him. With recipes and tips on ingredients, you’ll be able to recreate a meal Hamilton might have eaten after a Revolutionary War battle or as he composed the Federalist Papers. From his humble beginnings in the West Indies to his elegant life in New York City after the American Revolution, Alexander Hamilton’s life fascinated his contemporaries. In many books and now in the hit Broadway musical Hamilton, many have chronicled his exploits, triumphs, and foibles. Now, in The Hamilton Cookbook, you can experience first-hand what it would be like to eat with Alexander Hamilton, his family and his contemporaries, featuring such dishes as cauliflower florets two ways, fried sausages and apples, gingerbread cake, and, of course, apple pie.




Friends Divided


Book Description

A New York Times Book Review Notable Book of 2017 A Wall Street Journal Best Book of 2017 From the great historian of the American Revolution, New York Times-bestselling and Pulitzer-winning Gordon Wood, comes a majestic dual biography of two of America's most enduringly fascinating figures, whose partnership helped birth a nation, and whose subsequent falling out did much to fix its course. Thomas Jefferson and John Adams could scarcely have come from more different worlds, or been more different in temperament. Jefferson, the optimist with enough faith in the innate goodness of his fellow man to be democracy's champion, was an aristocratic Southern slaveowner, while Adams, the overachiever from New England's rising middling classes, painfully aware he was no aristocrat, was a skeptic about popular rule and a defender of a more elitist view of government. They worked closely in the crucible of revolution, crafting the Declaration of Independence and leading, with Franklin, the diplomatic effort that brought France into the fight. But ultimately, their profound differences would lead to a fundamental crisis, in their friendship and in the nation writ large, as they became the figureheads of two entirely new forces, the first American political parties. It was a bitter breach, lasting through the presidential administrations of both men, and beyond. But late in life, something remarkable happened: these two men were nudged into reconciliation. What started as a grudging trickle of correspondence became a great flood, and a friendship was rekindled, over the course of hundreds of letters. In their final years they were the last surviving founding fathers and cherished their role in this mighty young republic as it approached the half century mark in 1826. At last, on the afternoon of July 4th, 50 years to the day after the signing of the Declaration, Adams let out a sigh and said, At least Jefferson still lives. He died soon thereafter. In fact, a few hours earlier on that same day, far to the south in his home in Monticello, Jefferson died as well. Arguably no relationship in this country's history carries as much freight as that of John Adams of Massachusetts and Thomas Jefferson of Virginia. Gordon Wood has more than done justice to these entwined lives and their meaning; he has written a magnificent new addition to America's collective story.