Thomas Jefferson’s Creme Brulee

Craughwell, Thomas J. Thomas Jefferson’s Creme Brulee: How a Founding Father and His Slave James Heming Introduced French Cuisine to America. Quirk Books, 2012.

How I would love to step back in time and follow Thomas Jefferson around! I just find him to be such an interesting character. I definitely agree that he is the most cerebral of our founding fathers. Despite Benjamin Franklin’s eye for invention I find  that Thomas Jefferson was more downright curious. He wanted to learn all that he could about the world around him.

But, enough of that. Onto the book review: This was a disappointment. I honestly expected the subject matter to match the title of the book on several different points. For starters, the obvious one – food (specifically bringing French cuisine to America). I didn’t see enough supporting evidence to believe that it was Thomas Jefferson who actually introduced the cuisine to America. Only a small handful of recipes prove that recipes like macaroni and cheese were introduced. Then there is the subject of James Heming. James Heming might have been the one who did all the work – taking the culinary classes, practicing the recipes at Jefferson’s elaborate dinner parties, and training the next cook to take his place so that he might experience freedom, but it is on Jefferson Craughwell focuses the most. Even then the focus isn’t primarily on his bringing French cuisine to America, it was on everything else.

 



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