This cookbook contains a collection of recipes from Thomas Jefferson's French inflected but uniquely American table. The recipes have been fully adapted for practical modern use and include puddings, creams, cakes, ices, meats, fish, sauces and soups.
Rezensionen / Stimmen
"When it comes to the pleasures of the table Jefferson possessed extraordinary, undisputed taste. Oddly, however, this aspect of his nature is mentioned only tangentially by his biographers, if at all.... The most comprehensive work yet compiled on Jefferson's gastronomic adventures is Marie Kimball's Thomas Jefferson's Cook Book." - Craig Claiborne, New York Times; "A concise and possibly definitive essay on Thomas Jefferson's contribution to American cuisine takes 26 pages in Thomas Jefferson's Cook Book....All of the recipes are intelligently adapted for today's kitchen by Marie Kimball." - Travel and Leisure; "While Jefferson didn't cook, he did love eating and made it a habit to collect recipes during his frequent visits to France.... The historical information makes fun reading." - Washington post
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Höhe: 229 mm
Breite: 152 mm
ISBN-13
978-0-8139-2214-0 (9780813922140)
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Schweitzer Klassifikation
