Richmond, VA: Garrett & Massie, Publishers, 1949. Octavo, 120 pages. Later printing. A study of the culinary preferences of the first President. The recipes found here include some brought back to the states from France by Jefferson, as well as others from cookbook authors of the time. Craig Claiborne called this book, "The most comprehensive work yet compiled on Thomas Jefferson's gastronomic adventures." And from the introduction to a later.....
Charlottesville: University Press of Virginia, 1979. Octavo, 120 pages. Later printing. A study of the culinary preferences of the first President. The recipes found here include some brought back to the states from France by Jefferson, as well as others from cookbook authors of the time. Craig Claiborne called this book, "The most comprehensive work yet compiled on Thomas Jefferson's gastronomic adventures." And from the introduction to a later edition.....
Richmond: Garrett & Massie Publishers, 1938. Octavo, [4], 111 pages. FIRST EDITION. A study of the culinary preferences of the first President. The recipes found here include some brought back to the states from France by Jefferson, as well as others from cookbook authors of the time. Craig Claiborne called this book, "The most comprehensive work yet compiled on Thomas Jefferson's gastronomic adventures." And from the introduction to a later.....
Richmond: Garrett & Massie Publishers, 1941. Octavo (23.5 x 18 cm.), [4], 111 pages. Second printing. A study of the culinary preferences of the first President. The recipes found here include some brought back to the states from France by Jefferson, as well as others from cookbook authors of the time. Craig Claiborne called this book, "The most comprehensive work yet compiled on Thomas Jefferson's gastronomic adventures." And from the.....