White House Chef: Eleven Years, Two Presidents, One Kitchen
"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...
Search in google:
"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’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.
\ From Barnes & NobleRed State or Blue, American leaders all have robust appetites. Nobody knows that better than Walter Scheib, who served as executive White House chef during the terms of Bill Clinton and George W. Bush. Scheib's stories about the presidents and their families are upbeat and unabashedly bipartisan; and the 60-plus White House recipes that he shares are downright scrumptious. (There are a few somber episodes; most notably, the panic and chaos after the September 11th attacks.) Scheib's tenure at the presidential mansion was itself significant: He personally engineered the switch from French-style menus to meals with a distinctly American flair.\ \
