Dining at Monticello: In Good Taste and Abundance

Dining at Monticello: In Good Taste and Abundance by Fowler, Damon Lee. hardcover edition. ISBN: 9781882886258.

Among Thomas Jeffersons flaws, according to Patrick Henry, was the manner in which "he has abjured his native victuals in favor of French cuisine." While Jeffersons 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: In Good Taste and Abundance combines recipes, background essays, and lush illustrations to provide an inviting view of the renowned hospitality offered at Thomas Jeffersons table. Ten introductory essays by Monticello scholars and by outside experts illuminate all areas of food and drink at Jeffersons 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. Following these essays are seventy-five recipes found in the family manuscripts, some written in Jeffersons own hand. Updated by Damon Lee Fowler, author of Classical Southern Cooking, the recipes are authentic to the period yet accessible to the home cook. Filled with anecdotes, recipes, solid information, and beautiful color photography, this book satisfies both hunger and curiosity.