Thomas Jefferson's Cook Book

First published in1949, Marie Kimball's delightful collection of Jefferson's "receipts" from Monticello, Virginia and Paris, France is now available in paperback, and more convenient than ever. Tastefully enhanced with Helen Bullock's essay "Thomas Jefferson... Gourmet," this collection of recipes for delicious puddings, creams, cakes, ices, meats, fish, sauces, and soups is both informative and inspiring. Kimball has fully adapted each recipe to practical modern use by reducing the enormous proportions of the eighteenth-century kitchen to today's more familiar servings. Softcover; 128 pages with 39 black and white illustrations.