Richmond: Garrett & Massie Publishers, 1941.
Octavo (23.5 x 18 cm.), , 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 introduction to a later edition: "This collection of recipes for delicious puddings, creams, cakes, ices, meats, fish, sauces, and soups is both informative and inspiring. Kimball has fully adapted each recipe to practical modern use by reducing the enormous proportions of the eighteenth-century kitchen to today's more familiar servings.” Some light age-toning throughout. Publisher’s orange cloth with some very light water specks. Near very good. Lacking the dust jacket. [Axford 391].