He discovered it in France in the 1780s, and his recipe can be found in the Library of Congress. Prior to that, the favorite flavor for ices, at least in the new country, was lemon. Chocolate was a long way behind vanilla--and good vanilla makes good chocolate even better. ************ As I'd been buying directly from The Queen for a couple of decades, when the book came out, I bought a copy, got it signed, and then sat down to read. Some aspects of vanilla production were familiar to me, but I had not previously known about the late actor and philanthropist Raymond Burr's involvement with orchids: he did have at least one strain of vanilla orchid. I hadn't known how difficult vanilla is to produce--so many factors, including thefts of just-ripened beans off the vine, go into the success of a crop. Some of the social, environmental, and financial factors are laid out here, as is its "social history", such as the bit about Mr Jefferson's summertime treat gift to us all. Good vanilla is never bland, and neither was this fascinating book.

I didn't know vanilla had such a history. I was a little disappointed there were not more recipes.

This book is a most interesting reading book. I have not tried a recipe from it but am enjoying the book.