Dining at Monticello by Damon Lee Fowler

Quantity: Add to Wish List Description An inviting view of the renowned hospitality offered at Thomas Jefferson's table. Filled with anecdotes, recipes, solid information, and beautiful color photography, this book satisfies both hunger and curiosity. Dining at Monticello Dining at Monticello 35.00 12.95 (You save 22.05) Item : 200367 Availability: Usually ships in 2-3 business days. Updated by Damon Lee Fowler, author of Classical Southern Cooking, the recipes are authentic to the period yet accessible to the 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 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. 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.ĭining 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. Dining at Monticello by Damon Lee Fowler, May 4, 2005, The University of North Carolina Press edition, Hardcover in English Dining at Monticello (edition) Open Library It looks like you're offline.