Thomas Jefferson’s Creme Brûlée: August Round-Up

In August, our members were reading  Thomas Jefferson’s Creme Brûlée: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America by Thomas J Craughwell. Thanks for the reviews, which were from:

Our September book is the classic Molecular Gastronomy by Herve This (chosen by Morena of Peru Delights). Members are asked to read all or some interesting parts of it and post a review in the last week (or the last day) of September. There will be a round-up of the reviews here on 1 October.

New members should be bloggers who like reading and writing about food! Find out more about us here.

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