Did you know that John Adams was interested in a garden like the Obamas and that Johnson decided to
cut out most of the cost of the food of his dogs because too expensive, and that black people at the White House lived/slept in the basement, now three rooms and that the White House was so warm until the 1950s - when air conditioned sorted out the problem - that all the Presidents during the summer-time decided to emigrate somewhere else?

That Lincoln didn't love to eat a lot and Eisenhower interested in choosing the best cook for the White House because someone who appreciated food?

Rich of anecdotes, The President's Kitchen Cabinet The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas by Adrian Miller on stores now it is truly interesting, fascinating and wonderful.

The author, Mr Miller works at the White House. The idea of writing a book all dedicated to the black cooks and stewards who served the American Presidents and their history a recent idea.

The manuscript of this book firstly read by President Barack Obama.

Who works at the White House's kitchen? Have we ever thought at the food eaten by a President and his family? No. I mean: I haven't never taken in consideration this aspect of the "Living at the White House."

Maybe others have. But I hadn't.

Well, the book written by Adrian Miller, with a privileged look will not only reveal us from George Washington to Barack Obama what the various Presidents loved to eat, adding various and yummy recipes in the while but also a particularity maybe unknown that some of the most important stewards, cooks at the White House were black.

Black people in fact a strong reputation of being great cooks, the White House always more or less surrounded by a staff of great black men and women who served with great affection, love, sacrifice, because big families with a lot of guests is in a day a never ending work, the various Presidential Families.

Food it's another key for understanding the History of a country but also people, in this case the First Citizens and First Ladies.

Their moods, their tastes, their way of conducting the domestic daily-life.

Of course the Queen of the kitchen, with directions given to all the Kitchen staff department the First Lady but Eisenhower made a difference in this sense.

John Adams was the first President who desired to create a garden at the White House as said before strong and conscious of something: that a house without a garden is not a real house.

Barack Obama in recent years revived the tradition of John Adams one of the first Presidents of the USA, and in this case for pressing people: let's eat good quality food, the main message.

Who were the most representative stewards and cooks of the White House?

We will discover Fraunces for example the cook of George Washington.

This lady served this President for a long time. Once she died she was buried in a grave in the cemetery without any kind of name but it was built close to her a monument for remembering her.

Another steward important in a crucial moment of the USA Crump. Crump lived and served also during President Garfield. Surely this President would have marked his future as well.
The USA were still recovering after the shocking departure of President Lincoln when also Garfield seriously injured and well if you know History you know also the end of this story.

Crump was a great mediator with press. He was one of the few, with doctors, nurses and family members that could see everyday the President.

Pinckney the last one for a long time of black stewards, three generations in which stewards after him, just white.

We meet again a black steward with Fields and more, because a lot of black people have marked the history of the White House.

Thanks to this book we will discover some presidential culinary curiosities.

Roosevelt started to appreciate pigs' feet and he was really fixated with this discovery: also when he met other Presidents of foreign countries he insisted for let them eat this dish.

Many many good and yummy recipes in the book.



For you

The White House Eggnog recipe.

This version from the recipe files of the late White House executive chef Walter Scheib.


Makes about 1 gallon
6–7 eggs (pasteurized if possible), separated
1 cup sugar
¾ cup bourbon
¾ cup Cognac
¾ cup dark rum (Scheib recommended Meyers)
1 teaspoon salt
2 cups heavy cream
1 tablespoon vanilla extract
1 quart milk (or more if a thinner consistency is desired)
Freshly grated nutmeg, for serving
1. Combine the egg yolks and sugar in the bowl of a stand mixer fitted with a whisk attachment and whip to ribbon stage (lemon yellow in color), about 5–7 minutes.
2. Add the alcohol, and mix well; and scrape sides of the bowl and mix again.
3. Pour the mix into a 1 ½ -gallon bowl and set aside.
4. In a separate clean mixer bowl using a clean beater, whip the egg whites and salt into very stiff peaks and fold them into the mixture in the bowl.
5. Wipe out the mixer bowl, pour in the cream and vanilla, and whip until very stiff peaks form. Fold this into the eggnog mixture.
6. Add the milk and whisk until smooth. This may take 3–5 minutes, as the meringue and cream must be mixed completely.
7. Transfer the mixture to a sealable container and refrigerate for 3–5 days. Serve very cold topped with a sprinkle of nutmeg.
8. If the foam rises from the eggnog mixture during refrigeration, reincorporate it by whisking right before serving.


and



Caroline Harrison’s Deviled Almonds





The recipe created by Caroline Harrison.


Makes 4 servings
½ pound almonds, blanched
4 tablespoons butter
Cayenne pepper to taste
Salt to taste
1. Heat a large skillet over medium heat.
2. Add the almonds and butter and sauté the almonds until they are light brown.
3. Drain on paper towels.
4. Place the almonds in a cake pan and lightly season with cayenne and salt.
5. Serve hot.











Oh, and remember: don't try to send any kind of food as gift at the President, if tempted because if in the remote past it could be accepted now it is automatically thrown away.

I thank NetGalley and University of North Carolina Press for this book!

I received a free electronic copy of this memoir from Netgalley, Adrian Miller and University of North Carolina Press in exchange for an honest review. Thank you all, for sharing your hard work with me.

This is an excellent look back through time to the Presidential staff who have provided for the First Family's needs and wants with heart and loyalty and personal sacrifice over the last 250 years. Some were slaves - their names are mostly remembered. Many who served since Lincoln cannot be named, but all are honored in this excellent history.

We tend to think of meals at the White House as a small, limited problem. Two hundred staffers and cabinet members are eligible to dine in the staff dining rooms - three areas seating 91 people, so there are two shifts for lunch. Take out meals, as well as private meals to staff too busy to leave their desks are also offered. Because days are harried and long, staff are also eligible for an evening meal, as well. There is the Presidential kitchen, the family kitchen, etc. Though today military members supplement the private personnel it is still a huge undertaking, obtaining supplies and providing balanced meals to a group of this size.

We tend to NOT to think of staff for Air Force One and Two (for the vice president), the train pullmans reserved for presidential travel, the presidential yacht (no longer a problem), Camp David and our president's actual homes and summer homes. These staff, too, exist and are honored in the second half of the book.

All staff are vetted by the Secret Service, pass stringent background checks and for the most part are underpaid. Thank you, Adrian Miller, for allowing us to see behind the curtain.

Adrian Miller, a James Beard award-winning author, follows up on his book, “Soul Food,” with a fascinating look at the kitchen staff for United States Presidents from George Washington to Barack Obama. “The President’s Kitchen Cabinet” doesn’t sound particularly interesting until one thinks of the many different people that have been stuffed into the President’s kitchen, turning out who knows what for how many meals using who knows what ingredients for who knows whom will be eating. That’s a gargantuan effort.

Some 150 of the chefs, personal cooks, butlers, stewards, and servers, most of them African Americans, are discussed by Miller, along with their employers and families.
Personal food preferences, complicated personalities, kindly relationships, and complex meal arrangements are outlined, along with many recipes that either come from the White House or are derived from them to work in modern kitchens.

There are many situations that arise in a President’s life that entail travel on trains, planes, and by water, sometimes to faraway places. The feeding must continue using limited facilities and personnel, but the President still must eat and be assured of receiving the food he prefers. The logistics are staggering yet go off, for the most part, without a hitch.

Miller is a talented writer who knows, through experience and research, of what he speaks. Much of the material is anecdotal, revealing the persona of our nation’s leaders. There are quirky needs, individual preferences that seem arbitrary, temper tantrums that are frightening, and logistical nightmares that seem unsolvable. But the men and women of Miller’s study are patient, loyal, and extremely innovative. I am happy that Miller has given me the opportunity to meet them. I can’t wait to try some of the intriguing recipes.

Schuyler T Wallace
Author of TIN LIZARD TALES

Historical cookbooks tend to be a lot of fun; there is something about preparing dishes in your own kitchen that have historical significance. Presidents are the royalty of America, and it’s nice to know that even though most of us really aren’t a part of that scene, we can always imagine what it would be like to sample the dishes that our past presidents did. The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas is a historical cookbook, as well as a fascinating look at white house kitchens in history and the chefs who prepared dishes for our presidents over the years.

The book is well-written, the recipes are concise and easy to follow, and there are old photos of presidents past. The book focuses on the African American chefs throughout the years, which seems odd, since culinary prowess certainly has nothing to do with race. These chefs were simply mega-talented Americans who were skilled enough to cook for the ultimate American royalty and did a superior job. This cookbook includes fascinating information on how the white house kitchen is run, and dozens of vignettes from presidential history. It’s a great book to cozy up and read on a rainy day.

Some of the mouthwatering dishes included are Zephyr Wright’s Popovers which were a favorite of Lynda Bird Johnson Robb, eldest daughter of Lyndon and Lady Bird Johnson (and, incidentally, which turn out perfectly every time), Hoecakes, from George Washington’s day, and Clinton’s favorite Jerk Chicken Pita Pizza. In the queue are Sesame and Wasabi Crusted Halibut which I’ll make when I can afford halibut, Daisy Bonner’s Cheese Soufflé which she made on the day her beloved President Franklin D. Roosevelt died, and Minted Green Pea Soup which was a favorite of Laura Bush.

The one thing that is missing from this cookbook is colored pictures of the excellent dishes, which would be helpful since it’s always nice to see what a finished dish is supposed to look like. However, it’s so fun to prepare the dishes, we can just take our own pictures and savor the delicious foods.

Highly recommended for history buffs, this book is an excellent addition to any comprehensive cookbook collection.

Special thanks to NetGalley for supplying a review copy of this book.

I received an advance reading copy of this book from Netgalley.com. This was an interesting idea--a non-fiction book about the hardworking people who cooked for the presidents starting with George Washington. I found the stories and the people totally fascinating. George Washington's cook was a black slave named Hercules who was a kind of dandy. I had never heard of him before--like most of the people in the book. I am glad that someone took the time to tell their stories. My only complaint is that the book seemed a bit scattered. We might be talking about Thomas Jefferson on one page and then FDR on the next. This book also humanized the presidents--revealing how they treated their staff. It gave another side to those men who held the highest office. Cooking at the White House is definitely not for the faint of heart. Not only must you be a fabulous cook, but you must also have the personality to deal with the politics. The writing itself was good and the stories very entertaining, but the structure was lacking. Instead of skipping around, the author could have stayed within a time period before moving on to the next. If you are interested in American History, you will like this book. All in all, I liked it and would recommend it.