White House Chef : Eleven Years, Two Presidents, One Kitchen by Andrew Friedm...

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Hinweise des Verkäufers
“Great condition.”
Country of Origin
America
Original Language
English
Narrative Type
Nonfiction
Features
Dust Jacket
Type
Cookbook
Edition
Special Edition
Personalize
No
Intended Audience
Adults
Ex Libris
No
Inscribed
No
Vintage
No
Signed
No
Personalized
No
ISBN
9780471798422
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
HarperCollins
ISBN-10
0471798428
ISBN-13
9780471798422
eBay Product ID (ePID)
57165286

Product Key Features

Book Title
White House Chef : Eleven Years, Two Presidents, One Kitchen
Number of Pages
336 Pages
Language
English
Topic
General, Presidents & Heads of State, Political, History, Entertaining
Publication Year
2006
Illustrator
Yes
Genre
Cooking, Biography & Autobiography
Author
Walter Scheib, Andrew Friedman
Format
Hardcover

Dimensions

Item Height
1 in
Item Weight
34 Oz
Item Length
9.2 in
Item Width
8.2 in

Additional Product Features

Intended Audience
Trade
LCCN
2006-022832
Dewey Edition
22
Dewey Decimal
642.4
Table Of Content
Author's Note. Introduction. The People in My Story. MY CLINTON YEARS (1994 TO 2001). AMERICA ON THE MENU: Getting the Job, Start Up, and Development. GETTING TO KNOW YOU: First Family Meals and Moments. THE GREAT OUTDOORS: Picnics and Other Outside Functions. HONORED GUESTS: State and Formal Dinners. ON THE ROAD AGAIN: Cooking Around the Country. LAST SUPPERS: The Final Days of the Clinton Administration. MY BUSH YEARS (2001 TO 2005). THERE'S A NEW SHERIFF IN TOWN: Cooking for the Bushes. WHAT'S FOR LUNCH: A Daily Guessing Game. TAKE ME OUT TO THE BALLGAME: President Bush and America's Pastime. THE DAY THE WORLD CHANGED: September 11, 2001. THE LONG GOODBYE: My Last Years at the White House. Recipe List. Sources. References. Acknowledgements. Index.
Synopsis
"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing 'what's best about American food, wine, and entertaining to the White House.' His sophisticated contemporary food was generally considered some of the best ever served there." --Marian Burros, New York Times White House Chef Join Walter Scheib as he serves up a taste--in stories and recipes--of his eleven years as White House chef under Presidents Bill Clinton and George W. Bush. Scheib takes readers along on his whirlwind adventure, from his challenging audition process right up until his controversial departure. He describes his approach to meals ranging from the intimate (rooftop parties and surprise birthday celebrations for the Clintons; Tex-Mex brunches for the Bushes) to his creative approach to bringing contemporary American cuisine to the "people's house" (including innovative ways to serve state dinners for up to seven hundred people and picnics and holiday menus for several thousand guests). Scheib goes beyond the kitchen and his job as chef. He shares what it is like to be part of President Clinton's motorcade (the "security bubble") and inside the White House during 9/11, revealing how he first evacuates his staff and then comes back to fix meals for hundreds of hungry security and rescue personnel. Staying cool under pressure also helps Scheib in other aspects of his job, such as withstanding the often-changing "temperature" of the White House and satisfying the culinary sensibilities of two very different first families., A personal look at the Clinton and Bush First Families- with stories and recipes As Executive Chef of the White House from 1994 to 2005, Walter Scheib completely revolutionized the classic French-based food program to give it a distinctly American flavor with healthier, contemporary dishes that reflect this country' s cuisine. Now he tells the story of his White House years, offering a fascinating behind-the-scenes look at the Clintons and the Bushes. He presents more than 60 of his White House recipes, which range from simple dishes to those worthy of a state dinner. They reflect thrilling occasions such as Nelson Mandela' s visit and the millennium " party of the century" and more personal moments such as teaching Chelsea Clinton to cook. He also describes the terror and chaos of the September 11 attacks, and the challenge of serving hundreds of rescue and security personnel at the White House. Supplemented with personal letters, menus, and photographs, this unique book tells a compelling story of what it' s like to work at the White House under two very different presidents. Walter Scheib (Great Falls, VA) has developed a catering and consulting business as The American Chef. He has appeared on Nightline, the CBS Early Show, and Iron Chef America, and headlines numerous speaking engagements around the country. Andrew Friedman (New York, NY) is the coauthor of books that include the 2005 IACP Award-- nominated Artisanal Cooking (0-7645-6822-1) with Terrance Brennan and Alfred Portale' s Gotham Bar and Grill Cookbook (0-385-48210-8), which received the IACP Award in 1997., An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing 'what's best about American food, wine, and entertaining to the White House. ' His sophisticated contemporary food was generally considered some of the best ever served there.|9780471798422|, As Executive Chef of the White House from 1994 to 2005, Walter Scheib completely revolutionized the classic French-based food program to give it a distinctly American flavor. Now he tells the story of his White House years, offering a fascinating behind-the-scenes look at the Clintons and the Bushes.
LC Classification Number
TX731.S292 2007

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