In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old 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. Thus began one of the strangest partnerships in U.S. history. As James apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the 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 12 of their original recipes! From the Hardcover edition.searched how they might be replicated in American agriculture. When the men returned home in 1789, they brought Americans the gifts of: * champagne (up until then, Americans had preferred sweet wines such as sherry and port) * pasta (and a rudimentary "pasta machine") * "Pomme de terre frites a cru, en petites tranches" (Potatoes, fried in deep fat while raw, cut into small slices....a.k.a. French Fries) * Mac and Cheese! * Crème Brulee * and a host of other innovationsThomas Jefferson's Crème Brulee tells the remarkable story of a "Founding Foodie" who transformed American agriculture--and the chef who transformed our dinner tables. This narrative nonfiction book includes six of James' recipes (reproduced in his own handwriting!) and six more from Jefferson himself. This rollicking adventure is great fun for fans of history, food, and France.