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Author: Dan Landrigan Publisher: Independently Published ISBN: Category : Languages : en Pages : 0
Book Description
An entertaining cookbook that tells the story of the six New England presidents during their stays in the White House. Along with 30 of their favorite recipes, Eat Like A President describes how they treated the servants who made their food as well as their attitudes toward servitude and slavery. You'll also learn how the White House evolved from an unfinished 36-room house where John and Abigail Adams dwelt to the Kennedy's elegant showplace. You may find yourself sympathizing with the first couple as they tried to stay out of war and improve the economy -- while dealing with family troubles, a dilapidated home and the endless rounds of dinners and receptions. There is tragedy and humor in their stories, from the disastrous presidency of Franklin Pierce to Calvin Coolidge's hilarious battles with his servants. There's uplift, too. Chester A. Arthur redeemed himself toward the end of his life; John Quincy Adams vindicated his ineffective presidency with his fight against slavery. And there's food -- 30 recipes for presidential appetizers, entrees, desserts and beverages. They include classic Yankee cuisine, like JFK's fish chowder and Abigail Adams' poached salmon with egg sauce. There are several state specialties, too, like White Mountain Rolls from Franklin Pierce's native New Hampshire, Calvin Coolidge's Pork Apple Pie from Vermont and Abigail Adams' Plymouth Succotash. But there are also aspirational foods that show off the president as the leader of a great nation. They include Louisa Adams' Plums in Wine Jelly and Chicken Croquettes, Chester A. Arthur's Turtle Soup and Jackie Kennedy's Souffle Froid au Chocolat. "Tell me what you eat, and I will tell you what you are," wrote the French gourmand and politician, Jean Anthelme Brillat-Savarin. Eat Like A President tells you what six presidents ate -- and who they were.
Author: Dan Landrigan Publisher: Independently Published ISBN: Category : Languages : en Pages : 0
Book Description
An entertaining cookbook that tells the story of the six New England presidents during their stays in the White House. Along with 30 of their favorite recipes, Eat Like A President describes how they treated the servants who made their food as well as their attitudes toward servitude and slavery. You'll also learn how the White House evolved from an unfinished 36-room house where John and Abigail Adams dwelt to the Kennedy's elegant showplace. You may find yourself sympathizing with the first couple as they tried to stay out of war and improve the economy -- while dealing with family troubles, a dilapidated home and the endless rounds of dinners and receptions. There is tragedy and humor in their stories, from the disastrous presidency of Franklin Pierce to Calvin Coolidge's hilarious battles with his servants. There's uplift, too. Chester A. Arthur redeemed himself toward the end of his life; John Quincy Adams vindicated his ineffective presidency with his fight against slavery. And there's food -- 30 recipes for presidential appetizers, entrees, desserts and beverages. They include classic Yankee cuisine, like JFK's fish chowder and Abigail Adams' poached salmon with egg sauce. There are several state specialties, too, like White Mountain Rolls from Franklin Pierce's native New Hampshire, Calvin Coolidge's Pork Apple Pie from Vermont and Abigail Adams' Plymouth Succotash. But there are also aspirational foods that show off the president as the leader of a great nation. They include Louisa Adams' Plums in Wine Jelly and Chicken Croquettes, Chester A. Arthur's Turtle Soup and Jackie Kennedy's Souffle Froid au Chocolat. "Tell me what you eat, and I will tell you what you are," wrote the French gourmand and politician, Jean Anthelme Brillat-Savarin. Eat Like A President tells you what six presidents ate -- and who they were.
Author: Matthew Wendel Publisher: ISBN: 9781931917933 Category : Cooking, American Languages : en Pages : 174
Book Description
"Chef Matthew Wendel provides a first-hand account of his years working for President George W. Bush and his family at Camp David and at their Texas home on Prairie Chapel Ranch. He offers a collection of recipes, photographs, stories, and memories of daily life as senior advance representative in the Office of Presidential Advance and as the personal chef and personal assistant to the president. Included with recipes of the author's signature hot cinnamon rolls and fried chicken are the Bush family's favorite dishes, meals that world leaders were served, and a behind-the-scenes look at how he prepared for head of state visits and shopped for the first family. Wendel's account reveals a unique window into the hard work, detail, and protocol involved in working for the first family and reveals how the president welcomed world leaders using both his home and the power of sharing a meal in an intimate setting as a bridge-building diplomatic tool. Smoked beef tenderloin, stacked enchiladas, hot rolls, soups, and plenty of fresh salads were staples for the Bushes, but cheeseburgers became a tradition for their luncheons with world leaders at Prairie Chapel Ranch. Providing wholesome, delicious, comforting food to guests was their way of saying "Welcome. We're glad you are here." -- Amazon.com.
Author: Fanny Lemira Gillette Publisher: The New Atlantian Library ISBN: 9781945772337 Category : Cooking Languages : en Pages : 414
Book Description
"Yes, it's a cookbook, but more than that it's a peak inside the dining room at the White House, showing us what US Presidents have for dinner." —Martha Griswold, Online Critics Corner (and self-described domestic goddess) Ever wonder what the President's having for dinner? Not only can you check out his menu but you can enjoy the same meals yourself. Here Hugo Ziemann, a one-time steward at the White House, share all -- menus, recipes, dining etiquette, cooking how-to's, and more! This is food fit for a President. Book One of this two volume set focus on entrees, soups, and salads, with special instruction on the art of carving.
Author: Corey R. Lewandowski Publisher: Center Street ISBN: 1546083294 Category : Political Science Languages : en Pages : 288
Book Description
A New York Times Bestseller and #1 Wall Street Journal Bestseller! LET TRUMP BE TRUMP: THE INSIDE STORY OF HIS PRESIDENCY is the ultimate behind-the-scenes account of how he became President of the United States. Donald Trump was a candidate, and now a president, like none that have come before. His startling rise to the White House is the greatest political tale in the history of our republic. Much has been written about this once-in-a-millennial event but all of those words come from authors outside the orbit of Donald Trump. Now, for the first time, comes the inside story. Written by the guys in the room-two of Trump's closest campaign advisors-Let Trump Be Trump is the eyewitness account of the stories behind the headlines. From the Access Hollywood recording and the Clinton accusers, to Paul Manafort, to the last-moment comeback and a victory that reads like something out of the best suspense novel, Let Trump Be Trump pulls back the curtain on a drama that has mesmerized the whole world-including the palace intrigues of the Mooch, Spicer, Preibus, Bannon, and more. By turns hilarious and intimate, Let Trump Be Trump also offers a view of Donald Trump like you've never seen him, the man whose success in business was built not only on great skill but on loyal relationships and who developed the strongest of bonds with the band of outsiders and idealists who became his team because they believed in him and his message. Written by Trump's campaign manager, the fiery Corey Lewandowski, and Dave Bossie, the consummate political pro and the plaintiff in the famous Citizens United Supreme Court case who helped steer the last critical months of the Trump campaign, Let Trump Be Trump is destined to be the seminal book about the Trump campaign and presidency.
Author: P. J. O'Rourke Publisher: Open Road + Grove/Atlantic ISBN: 1555847102 Category : Business & Economics Languages : en Pages : 348
Book Description
A New York Times bestseller: “The funniest writer in America” takes on the global economy (The Wall Street Journal). In this book, renowned political humorist P. J. O’Rourke, author of Parliament of Whores and How the Hell Did This Happen? leads us on a hysterical whirlwind world tour from the “good capitalism” of Wall Street to the “bad socialism” of Cuba in search of the answer to an age-old question: “Why do some places prosper and thrive, while others just suck?” With stops in Albania, Sweden, Hong Kong, Moscow, and Tanzania, O’Rourke takes a look at the complexities of economics with a big dose of the incomparable wit that has made him one of today’s most refreshing commentators. “O’Rourke has done the unthinkable: he’s made money funny.” —Forbes FYI “[O’Rourke is] witty, smart and—though he hides it under a tough coat of cynicism—a fine reporter . . . Delightful.” —The New York Times Book Review
Author: Julia Child Publisher: Anchor ISBN: 0307264726 Category : Biography & Autobiography Languages : en Pages : 336
Book Description
NATIONAL BESTSELLER • Julia's story of her transformative years in France in her own words is "captivating ... her marvelously distinctive voice is present on every page.” (San Francisco Chronicle). Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia’s success as a chef and a writer, brilliantly capturing one of America’s most endearing personalities.
Author: Jenny Rosenstrach Publisher: Harper Collins ISBN: 0062080911 Category : Cooking Languages : en Pages : 329
Book Description
Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.
Author: Dr. Bill Schindler Publisher: Little, Brown Spark ISBN: 0316249505 Category : Health & Fitness Languages : en Pages : 304
Book Description
An archaeologist and chef explains how to follow our ancestors' lead when it comes to dietary choices and cooking techniques for optimum health and vitality. "Read this book!" (Mark Hyman, MD, author of Food) Our relationship with food is filled with confusion and insecurity. Vegan or carnivore? Vegetarian or gluten-free? Keto or Mediterranean? Fasting or Paleo? Every day we hear about a new ingredient that is good or bad, a new diet that promises everything. But the secret to becoming healthier, losing weight, living an energetic life, and healing the planet has nothing to do with counting calories or feeling deprived—the key is re‑learning how to eat like a human. This means finding food that is as nutrient-dense as possible, and preparing that food using methods that release those nutrients and make them bioavailable to our bodies, which is exactly what allowed our ancestors to not only live but thrive. In Eat Like a Human, archaeologist and chef Dr. Bill Schindler draws on cutting-edge science and a lifetime of research to explain how nutrient density and bioavailability are the cornerstones of a healthy diet. He shows readers how to live like modern “hunter-gatherers” by using the same strategies our ancestors used—as well as techniques still practiced by many cultures around the world—to make food as safe, nutritious, bioavailable, and delicious as possible. With each chapter dedicated to a specific food group, in‑depth explanations of different foods and cooking techniques, and concrete takeaways, as well as 75+ recipes, Eat Like a Human will permanently change the way you think about food, and help you live a happier, healthier, and more connected life.
Author: Adrian Miller Publisher: UNC Press Books ISBN: 1469632543 Category : Cooking Languages : en Pages : 292
Book Description
An NAACP Image Award Finalist for Outstanding Literary Work—Non Fiction James Beard award–winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffle emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that souffle, but it never fell until the minute he died." A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's "onions done in the Brazilian way" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.
Author: Jane Ziegelman Publisher: HarperCollins ISBN: 0062216430 Category : History Languages : en Pages : 236
Book Description
James Beard Foundation Book Award Winner From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed America’s culinary culture. The decade-long Great Depression, a period of shifts in the country’s political and social landscape, forever changed the way America eats. Before 1929, America’s relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine—a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today. A Square Meal features 25 black-and-white photographs.
Author: Dan Landrigan
Author: Dan Landrigan
Author: Matthew Wendel
Author: Fanny Lemira Gillette
Author: Corey R. Lewandowski
Author: P. J. O'Rourke
Author: Julia Child
Author: Jenny Rosenstrach
Author: Dr. Bill Schindler
Author: Adrian Miller
Author: Jane Ziegelman