While this was interesting for the food history about French and American styles during the late eighteenth century, and Thomas Jefferson's time in France and Italy, this book was only mediocre for me. I was hoping that there would be more about people were eating, and what they were eating. But instead, it only touched on those topics lightly, and did not provide any redactions or recipes within the books. Pity. While you can go to the author's website to find them, it would have been much more interesting to have them in the book. I hope that the publisher can correct this with the paperback publication. Just three stars and a somewhat recommendation.
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