This volume contains Jefferson’s Paris & Monticello recipes for puddings, creams, cakes, ices, & superlative meats, fish, sauces, & soups. Marie Kimball has fully adapted Thomas Jefferson’s cuisine to practical modern use by reducing the enormous proportions of the eighteenth century to the familar measures of the present. She has carefully tested each recipe to provide today’s housekeeper with the memorable dishes served at Jefferson’s widely celebrated table.
