Charlottesville: University Press of Virginia, 1979.
Octavo, 120 pages. Second printing of the UPV 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." A near fine copy in dark brown cloth in a near fine dust jacket.