Dining at Monticello: In Good Taste and Abundance by Damon Lee Fowler

  • Monticello muffins (page 91)

    from Dining at Monticello: In Good Taste and Abundance Dining at Monticello by Damon Lee Fowler

    • Categories: Bread & rolls, savory; American South; Vegan
    • Ingredients: active dry yeast; unbleached all-purpose flour; whole wheat pastry flour
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  • ISBN 10 1882886259
  • ISBN 13 9781882886258
  • Published May 30 2005
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher University of North Carolina Press

Publishers Text

Take a seat at Jefferson's table.

According 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 combines recipes, background essays, and lush illustrations to provide an inviting view of the renowned hospitality offered at Thomas Jefferson's table. 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. Following these essays are 75 recipes found in the family manuscripts, some written in Jefferson's own hand. Updated by Damon Lee Fowler, the recipes are both authentic to the period and accessible to today's home cook. Filled with anecdotes, recipes, solid information, and beautiful color photography, this book satisfies both hunger and curiosity.

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