The Presidents' Own White House Cookbook PDF Download

Author: Robert Jones
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 110

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Book Description

Author:
Publisher:
ISBN: 9780832605413
Category : Cookbooks
Languages : en
Pages : 110

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Book Description

Author: F. L. Gillette
Publisher: Simon and Schuster
ISBN: 1631581325
Category : Cooking
Languages : en
Pages : 584

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Book Description
Initially published in 1887, The Original White House Cook Book is a cooking compendium penned by F. L. Gillette and Hugo Ziemann. The book is comprised of recipes, cooking techniques, etiquette instruction, household care, and cleanliness tips used in the White House. This historic book includes recipes by the first ladies Martha Washington, Mary Todd Lincoln, and many others, as well as historic menus for special occasions like Grant’s Birthday and Washington’s Wedding. The book was compiled using the knowledge gained by Gillette in her years of cooking, as well as Ziemann’s term as a White House steward and caterer. It rapidly became a bestseller after its publication and an essential cookbook in kitchens across America. The Original White House Cook Book includes more than five hundred recipes for soups, meats, vegetables, pastas, desserts, sandwiches, and more. Additionally, it includes hundreds of tips and tricks as well as a foreword written by John Moeller, White House chef from 1992 to 2005.

Author:
Publisher:
ISBN: 9781950273362
Category :
Languages : en
Pages : 456

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Book Description

Author: John Moeller
Publisher:
ISBN: 9781608000135
Category : Cooking, American
Languages : en
Pages : 0

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Book Description
A must read for any Presidential buff or foodie! This book provides an insider's view of what it is like to dine at the White House and describes Chef Moeller's most memorable moments cooking for three First Families. It includes over 100 recipes for one-of-a-kind dishes featuring his trademark use of fresh, seasonal ingredients inspired by his classical French training with an American twist. Useful chef notes help adapt fine French cooking techniques for the home cook.

Author: Walter Scheib
Publisher: John Wiley & Sons
ISBN: 9780470344767
Category : Cooking
Languages : en
Pages : 0

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Book Description
"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.

Author: Hugo Ziemann
Publisher: New Atlantian Library
ISBN: 9781945772344
Category :
Languages : en
Pages :

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Book Description
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, shares all -- menus, recipes, dining etiquette, cooking how-to's, and more! This is food fit for a President. Book Two of this two volume set covers deserts ranging from cakes to pies to confectioneries. This edition is skillfully edited and illustrated to make a most enjoyable reading experience.

Author: Fanny Lemira Gillette
Publisher: The New Atlantian Library
ISBN: 9781945772337
Category : Cooking
Languages : en
Pages : 414

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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: Fanny Lemira Gillette
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 662

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Book Description

Author: Andrew F. Smith
Publisher: Bloomsbury Publishing USA
ISBN: 1610692330
Category : History
Languages : en
Pages : 1715

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Book Description
This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.