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.
