Dining at Monticello
In Good Taste and Abundance
Published on 13. December 2011
Book
Hardback
208 pages
978-1-882886-25-8 (ISBN)
Description
Among Thomas Jefferson's flaws, according to Patrick Henry, was the manner in which ""he has abjured his native victuals in favor of French cuisine."" While Jefferson's years in Paris enhanced his fondness for French food, the offerings at Monticello incorporated Continental cuisine with more common Virginian fare, yieldin a celebrated blend of cultures and traditions. Dining at Monticello: In Good Taste and Abundance combines recipes, background essays, and lush illustrations to provide an inviting view of the renowned hospitality offered at Thomas Jefferson's table.
Ten introductory essays by Monticello scholars and by outside experts illuminate all areas of food and drink at Jefferson's home, ranging from the groceries and wine imported from Europe, to the restored kitchen at Monticello, to the African Americans who participated in this rich food culture at every stage. Following these essays are seventy-five recipes found in the family manuscripts, some written in Jefferson's own hand.
Updated by Damon Lee Fowler, author of Classical Southern Cooking, the recipes are authentic to the period yet accessible to the home cook. Filled with anecdotes, recipes, solid information, and beautiful color photography, this book satisfied both hunger and curiosity.
Ten introductory essays by Monticello scholars and by outside experts illuminate all areas of food and drink at Jefferson's home, ranging from the groceries and wine imported from Europe, to the restored kitchen at Monticello, to the African Americans who participated in this rich food culture at every stage. Following these essays are seventy-five recipes found in the family manuscripts, some written in Jefferson's own hand.
Updated by Damon Lee Fowler, author of Classical Southern Cooking, the recipes are authentic to the period yet accessible to the home cook. Filled with anecdotes, recipes, solid information, and beautiful color photography, this book satisfied both hunger and curiosity.
More details
Language
English
Place of publication
Chapel Hill
United States
Illustrations
134 colour illustrations
Dimensions
Height: 257 mm
Width: 254 mm
ISBN-13
978-1-882886-25-8 (9781882886258)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Damon Lee Fowler is a culinary historian and food writer living in Savannah, Georgia. He has edited two historical cookbooks and has written five cookbooks of his own, including Classical Southern Cooking: A Celebration of the Cuisine of the Old South, nominated for two Julia Child awards and one from the James Beard Foundation.