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

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

Format:  Hardcover,

327 pages

Publisher: Houghton Mifflin Harcourt

Publish Date: Jan 2007

ISBN-13: 9780471798422

ISBN-10: 0471798428

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The following content was provided by the publisher.
"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.

Specifications

Publisher: Houghton Mifflin Harcourt
Publish Date: Jan 2007
ISBN-13: 9780471798422
ISBN-10: 0471798428
Format: Hardcover
Number of Pages: 327
Shipping Weight (in pounds): 2.15
Product in Inches (L x W x H): 7.75 x 9.5 x 1.25
Walmart No.: 471798428

Chapter outline

Author's Note
Introduction
The People in My Story
My Clinton Years (1994 TO 2001)
AMERICA ON THE MENU: Getting the Job, Start Up, and Development
GETTING TO KNOW YOU: First Family Meals and Moments
THE GREAT OUTDOORS: Picnics and Other Outside Functions
HONORED GUESTS: State and Formal Dinners
ON THE ROAD AGAIN: Cooking Around the Country
LAST SUPPERS: The Final Days of the Clinton Administration
My Bush Years (2001 to 2005)
THERE'S A NEW SHERIFF IN TOWN: Cooking for the Bushes
WHAT'S FOR LUNCH: A Daily Guessing Game
TAKE ME OUT TO THE BALLGAME: President Bush and America's Pastime
THE DAY THE WORLD CHANGED: September 11 2001
THE LONG GOODBYE: My Last Years at the White House
Recipe List
Sources
References
Acknowledgements
Index

Book description

"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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