Product Description

Thomas Jefferson's little granddaughter, Virginia Randolph carefully copied the recipes he brought back from France, as well as his favorites from Monticello and the White House.

The result was Jefferson's personal one-of-a-kind cookbook. It was handed down for generations from mother to daughter as a priceless possession. In the late 1930s, Fanny M. Burke… great-great granddaughter of Jefferson… presented the book to the Thomas Jefferson Memorial Foundation shortly before her death. Ms. Burke joined with the Foundation in giving noted historian, Marie Kimball permission to prepare it for publication.

Mrs. Kimball fully adapted Thomas Jefferson's Cook Book to practical, modern use. All the recipes were proportioned to our current practice of a formula for serving six people. Each recipe was tested. It is not only correct, but tastes great!

Product Details

• Amazon Sales Rank: #832419 in Books
• Published on: 2004-08
• Binding: Paperback
• 119 pages

Review
"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

Customer Reviews

Too Modern For Me
What I thought I was getting was a series of recipes taken from the account books of Thomas Jefferson. What I got was updated 20th century recipes for the modern reader. They are okay though there are mistakes in techniques and ingredients but for someone not into pure food history one should pass by.

A taste of the 1800's
A good look back into Jefferson's time and at some of the French recipes he brought back from Paris. Most of the recipes are quite tasty today.