Abstract
Previous articleNext article No AccessThomas J. Craughwell, Thomas Jefferson's Crème Brûlée: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America. Philadelphia: Quirk Books, 2012. Pp. 233. Cloth $19.95.Jillian AzevedoJillian AzevedoUniversity of California, Riverside Search for more articles by this author University of California, RiversidePDFPDF PLUS Add to favoritesDownload CitationTrack CitationsPermissionsReprints Share onFacebookTwitterLinkedInRedditEmail SectionsMoreDetailsFiguresReferencesCited by The Journal of African American History Volume 99, Number 1-2Winter-Spring 2014Rediscovering the Life and Times of Frederick Douglass A journal of the Association for the Study of African American Life and History Article DOIhttps://doi.org/10.5323/jafriamerhist.99.1-2.0129 Views: 16Total views on this site Copyright 2014 The Association for the Study of African American Life and HistoryPDF download Crossref reports no articles citing this article.
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