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

Scheib, Walter; Friedman, Andrew

ISBN 10: 0471798428 ISBN 13: 9780471798422

Editorial: John Wiley & Sons, Hoboken, 2007

Idioma: Ingl�s

Condici�n: Usado - Como Nuevo Encuadernaci�n de tapa dura

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Descripci�n

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.

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Detalles bibliogr�ficos

T�tulo

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

Editor

John Wiley & Sons, Hoboken

Fecha de publicaci�n

2007

Idioma

Ingl�s

ISBN 10

0471798428

ISBN 13

9780471798422

Encuadernaci�n

Hardcover

Edici�n

1st Edition

Estado

As New

Estado de la sobrecubierta

As New

Cat�logos de vendedores

COOKERY*

Acerca de

Sinopsis

"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.

Acerca del autor

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. Andrew Friedman is the author or coauthor of more than fifteen books, including multiple collaborations with chefs Alfred Portale, Tom Valenti, and Pino Luongo. He also coedited the anthology Don't Try This at Home. He lives in New York City with his family.

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15,000 rare, vintage, hard to find, signed books and ephemera. Also gently used and new books in fine, as new condition. Please visit our Website at http://www.bohemianbookworm.com The Bohemian Bookworm 133 Cherryville Hollow Road Flemington, New Jersey 08822 Phone:908.968.3496 Website: www.bohemian.bookworm.com Shop Hours: Shop visits will be by appointment ONLY. Ronald Morris & Nomi Waksberg

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