Product 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, yielding 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 recently revealed kitchen restoration, 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 satisfies both hunger and curiosity.

Product Details

• Amazon Sales Rank: #247296 in Books
• Published on: 2005-05-30
• Released on: 2005-05-04
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 208 pages

From Publishers Weekly
Was Thomas Jefferson a vegetarian? Maybe not, but he was an unusually moderate consumer of meat and ate a notable quantity and variety of vegetables. These and other facts are on display in this intriguing book, which will appeal to fans of Americana and culinary history. Fowler draws on Jefferson's family's personal letters, recipe manuscripts, accounts of food purchases and Jefferson's own notebook to reveal what eating was like during Jefferson's era at the famed Virginia manor. Culinary historian Fowler, author of five cookbooks, includes Jefferson's notes describing the 1,000-foot-long vegetable garden he designed, as well as other interesting tidbits, such as an explanation of what service "à la francaise" is, how scholars knew what to recreate in renovating Monticello's kitchen, and a description of the kinds of visitors Monticello hosted, from statesmen to scientists to socialites. The second half of the book contains recipes (the names of which are written in a hard-to-read script) from various sources relating to Jefferson's family, some penned by Jefferson himself. Only the most intrepid readers will actually try them, though: Forcemeat Balls, Mushroom Catsup, Creamed Cod, and Cabbage with Butter Sauce may be better off left in the history books.
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Review
"Ambitious [and] beautiful."
— Journal of Southern History

From the Inside Flap
Recipes, background essays, anecdotes, and lush illustrations provide an inviting view of the renowned hospitality offered at Thomas Jefferson's table at Monticello.

Customer Reviews

DINING AT MONTICELLO
INCREDIBLE BOOK I AM PROUD TO OWN. THIS BEAUTIFUL BOOK, WITH ALL THE PHOTOGRAPHS IS FAR MORE THAN A COOKBOOK AS ITS HISTORICAL INFORMATION ALONE MAKES IT A MUST HAVE FOR MY LIBRARY. THIS IS ONE OF THE FEW BOOKS YOU CAN SAY GIVES YOU YOUR MONEY'S WORTH. YOU ARE IN FOR A VISUAL TREAT

A useful cookbook and history book about one of America's most interesting men
This is fantastic book. It is filled with history as well as practical and useful information for recreating the food of the past today, while retaining the spirit of how food tasted in Jefferson's day at Monticello. The photographs are intriguing. I only wish the mentioned campanion book by the late Karen Hess would soon, somehow, be available.