Dining at Monticello by Damon Lee Fowler

Filled with anecdotes, recipes, solid information, and beautiful color photography, this book satisfies both hunger and curiosity. Updated by Damon Lee Fowler, the recipes are both authentic to the period and accessible to today's home cook. Following these essays are seventy-five recipes found in the family manuscripts, some written in Jefferson's own hand. Ten introductory essays by Monticello scholars and other 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 and the African Americans who participated in this rich food culture at every stage. 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. More about Fowler, Damon Lee Subject Term Type. 131, TJF - Governance / Press Releases / 2005.

It connects contemporary cooks to the earliest American kitchens and among the most sophisticated. New book - Dining at Monticello' - features recipes, essays, photos. Publisher's summaryĪccording to Patrick Henry, among Thomas Jefferson's flaws 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 Edited by Damon Lee Fowler Thomas Jefferson Foundation/ University of North Carolina Press 2005, 202 pages 35.00, cloth How amazing to see a recipe for Biscuit de Savoye written in Thomas Jefferson's own hand. Bibliography Includes bibliographical references and index.

Dining at Monticello by Damon Lee Fowler