White House Chef: Eleven Years, Two Presidents, One Kitchen

Scheib, Walter; Friedman, Andrew

ISBN 10: 0471798428 / ISBN 13: 9780471798422

Published by John Wiley & Sons, Hoboken, 2007

About this Item

As new, inscribed first edition / 2nd printing. 327 pps, illus. sources lists, recipe list, references, index. White board cover w metallic blue font on spine and cover. Wrapper has not been price clipped and now under mylar protection. Both flawless, without writing, marks, crisp and bright.

Seller Inventory # 115651

Bibliographic Details

• Title: White House Chef: Eleven Years, Two Presidents, One Kitchen
• Publisher: John Wiley & Sons, Hoboken
• Publication Date: 2007
• Language: English
• ISBN 10: 0471798428
• ISBN 13: 9780471798422
• Binding: Hardcover
• Edition: 1st Edition
• Condition: As New
• Dust Jacket Condition: As New
• Seller catalogs:
  • COOKERY*

About this title

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.

About the Authors

ANDREW FRIEDMAN is the coauthor of a number of cookbooks, including the award-winning Alfred Portale's Gotham Bar and Grill Cookbook, Da Silvano Cookbook, and Tom Valenti's Welcome to My Kitchen. He lives in New York City with his family.

WALTER SCHEIB graduated from the Culinary Institute of America and served as executive chef at major hotels and resorts, including the Boca Raton Resort and Club and the Greenbrier Resort, before coming to the White House. He now runs The American Chef (theamericanchef.com), a company offering catering, cooking classes, and culinary talks that draw on Scheib's White House experiences.&lt/p>