Thomas Jefferson's Cook Book - Hardcover

Thomas Jefferson spent years as American Minister to France, and he brought the French cooking he learned there home to Virginia. This collection of his recipes, compiled by Marie Kimball, puts that food history directly in your kitchen in a compact hardcover you can actually cook from.

Key Features

• Compiler: Marie Kimball
• Format: Hardcover
• Pages: 132
• Dimensions: 0.44 x 6 x 9.02 inches
• Published: September 10, 2010

The recipes trace directly to Jefferson's years as American Minister to France, where he developed a taste for French technique that he carried home to his own table in Virginia. At 132 pages, it reads more like a focused historical record than a modern all-purpose cookbook, so it suits collectors and history-minded cooks better than someone looking for a single everyday reference.

Frequently Asked Questions

Who compiled this book?
Marie Kimball compiled Thomas Jefferson's Cook Book. It draws on recipes connected to Jefferson's years as American Minister to France and the French cooking style he brought back with him to Virginia, giving the collection its historical grounding rather than a generic modern framing.

How long is the book?
It runs 132 pages in a compact hardcover format measuring 0.44 x 6 x 9.02 inches. That makes it sized for a shelf or a small kitchen library, closer to a focused historical reference than a thick, everyday all-purpose cookbook you would reach for daily.

Is this a modern cookbook or a historical one?
It is historical. The recipes reflect the French-influenced cooking Jefferson favored after his years in France, published as a record of his own table in 2010. It suits readers interested in food history as much as anyone looking for new recipes to cook.