First published in 1949, Marie Kimball's delightful collection of Jefferson's "receipts" from Monticello and Paris is now available in paperback, and more convenient than ever. Tastefully enhanced with Helen Bullock's essay "Thomas Jefferson... Gourmet," this collection of recipes for delicious puddings, creams, cakes, ices, meats, fish, sauces, and soups is both informative and inspiring. Kimball has fully adapted each recipe to practical modern use by reducing the enormous proportions of the eighteenth-century kitchen to today's more familiar servings.
"synopsis" may belong to another edition of this title.
"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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