Jefferson's Monticello - Part 3

During his years abroad as Minister to France, Jefferson's culinary tastes became refined. In this episode, we get to know James Hemmings, Jefferson's slave cook who accompanied Jefferson to learn the ways of French cuisine. We also meet Jefferson's long-time Monticello cooks, Edith Hern Fossett and Fanny Hern. Chef Staib prepares White Bean and Bacon Soup, Chicken Fricassee, and Herbed Barley.

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