Few of us are aware that the same hand which penned the Declaration of Independence was, a few years later, lovingly transcribing the ＂rules＂ of his chef as he sat in his study on the rue de Berry in Paris. Jefferson showed the same interest and punctiliousness in his domestic affairs as he did in those of state. The selection of a cook or a butler was given as much thought as the choice of a Minister Plenipotentiary. He wrote out a recipe for Biscuit de Savoye with the gravity that he had signed a treaty.

Jefferson unwittingly said farewell to the Virginia tradition of fried chicken, ham, greens, and batter bread when he set sail for France in 1784 as Minister to the Court of Louis XVI. The cuisine of France, which he was to discover, was a joy and a revelation to him. During the four years he lived in Paris Jefferson devoted himself to the intricacies of French cooking. The most precious recipes of his cuisinère were carefully copied in his own hand and brought back to the United States. His servants were interviewed and his friends implored to yield the secrets of the kitchen.When Jefferson returned to America, four years later, he came not only as a distinguished statesman but as one of the greatest epicures and connoisseurs in the art of living, of his day. The choicest delicacies of two continents now made their appearance on his table, the finest wines were imported from France, Spain, and Italy, and the whole was supervised by Jefferson himself.The recipes for these delicious ices, tender cakes, superlative ragouts and marvelous coffee have been preserved and are presented here for your delectation. Each of Jefferson’s little granddaughters carefully copied the rules he had brought back from France, as well as additional ones from the various cooks and stewards who worked, at different times, at Monticello and at the White House. These cook books were handed down from mother to daughter, as a priceless possession.Thomas Jefferson’s Cook Book has been fully adapted to practical, modern use. Today, as a rule, we do not reckon food in the terrifying proportions of a dozen eggs and a pound of butter for a cake, or a roast of twelve pounds or more. The author has reduced the magnificent proportions used in cooking of earlier days to the modest ones of the present. Each recipe has been tested. It is not only correct, but it tastes good.

Thomas Jefferson’s Cook Book was published in 1949.