White House Chef: Eleven Years, Two Presidents, One Kitchenby Andrew Friedman, Walter Scheib
Hired by First Lady Hillary Clinton to become White House chef in 1994, Walter Scheib faced a daunting challengeto take an outdated kitchen focused on traditional French cooking and make it a modern showcase for restaurant-quality American food, featuring the best seasonal ingredients and vibrant contemporary flavors. Scheib seized the opportunity and the… See more details below
Hired by First Lady Hillary Clinton to become White House chef in 1994, Walter Scheib faced a daunting challengeto take an outdated kitchen focused on traditional French cooking and make it a modern showcase for restaurant-quality American food, featuring the best seasonal ingredients and vibrant contemporary flavors. Scheib seized the opportunity and the world noticed. Menus and even some culinary controversies were reflected in major publications such as the New York Times and Newsweek, and were the subject of political cartoons like Doonesbury. Scheib's meals were praised by high-profile epicures including Julia Child and French prime minister Jacques Chirac. As more was accomplished, more was expected, and Scheib stepped up, serving thousands of innovative meals during the Clinton years and through the first term of the Bush administration.
In this fascinating memoir, Scheib shares a personal, kitchen-eye view of life in the White House during his eleven years "at the stove" under two very different administrations. He offers an intimate portrait of the Clinton White Houseand captures how the arrival of the Bushes changed everything. You'll read about:
- Preparations for state dinners honoring many world leaders, including the dinner for Nelson Mandela, one of the most anticipated White House events during President Clinton's time in office
- Scheib's twenty-nine-hour "day" (without sleep) orchestrating the White House Millennial New Year's Eve celebrations
- The Clintons' mandate for authentic "local" dishes at the G8 Summit meal in Colorado, resulting in a meal featuring American buffalo, cowboy rollups, and rattlesnake
- President Bush's tee ball games on the White House lawn and the president's insistence that the hot dogs must be steamed, never grilled
Scheib also captures the more personal side of his jobserving as private chef to the first family. You'll read about Scheib:
- Cheering up Mrs. Clinton with an off-the-menu dish of Sizzling Fajitas when it seems she's having a challenging day
- Serving President Clinton a big Porterhouse Steak with Béarnaise Sauce and Onion Rings when his wife is out of town
- Teaching Chelsea Clinton how to cook before she goes away to college
- Bantering with President Bushwho calls him "Cookie"almost daily about "what's for lunch"
Full of revealing anecdotes, photographs, menus, and special White House recipesfrom the Pecan-Crusted Lamb with Red-Curried Sweet Potatoes that helped Scheib ace his job audition to the Vodka-Marinated Salmon and Kasha Pilaf prepared for the ever-merrier Russian president Boris Yeltsin to Laura Bush's Roasted Beet Salad at lunchesWhite House Chef is a treat for everyone who loves food, politics, or both.
- Houghton Mifflin Harcourt
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- Product dimensions:
- 7.72(w) x 9.45(h) x 0.86(d)
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