This week on Food Nation Radio Network we interviewed Thomas Craughwell, author of the book Thomas Jefferson’s Creme Brulee: How a Founding Father and His Slave, James Hemings Introduced French Cuisine to America.
The book, which contains several handwritten recipes from Jefferson and Hemings details the entry of classic French cooking into the American lifestyle. Many dishes we know as staples of the American diet came from this era, long before Julia Child had us “mastering the art of French cooking”.
Here’s our interview with Thomas Craughwell and a preview of what is in the book:
[audio:820/Dougherty/Jefferson.MP3|titles=Jefferson Interview]We’ll be giving away a hardcover copy of the book this Saturday afternoon at 4 on Food Nation on WWBA AM820 News, so be sure to listen and be ready to call in at 813-281-1040! It’s a special broadcast of the show, with recipes, guests and tips to make your holidays fun and tasty.
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 150 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.
