First edition 2007, first printing, numbers line starts with 1. Published by John Wiley & Sons. Hardcover with DJ. Condition new, square tight and crisp book, sharp corners, no edgewear , no names, no underlinings, no highlights, not a reminder. DJ new, bright, no tears, no chips, no edgewear, price clipped. 4to, 326 pages. Heavy book will require additional postage for international orders.

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Detalles bibliogr�ficos

T�tulo: White House Chef: Eleven Years, Two Presidents, One Kitchen
Editor: John Wiley & Sons
Fecha de publicaci�n: 2007
Idioma: Ingl�s
ISBN 10: 0471798428
ISBN 13: 9780471798422
Encuadernaci�n: Hardcover
Edici�n: 1st Edition
Impresi�n: 1st Printing
Estado: New
Estado de la sobrecubierta: New

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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.

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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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Descripci�n de la librer�a

Art, Architecture, World an American history, First editions

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NJ, U.S.A.

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