Dining at the White House: From the President's Table to Yours
You've no doubt seen the delectable meals served at the White House featured in a documentary or perhaps in movies. Tantalizing appetizers, scrumptious entrées, and desserts to die for are all important parts of these amazing meals. Our mouths have watered, but we will most likely never get to sample the offerings. Now, however, we have the next best thing: a book that delves into the mystical and mouthwatering world of White House meals, written by John Moeller, a chef who had the honor of cooking for three First Families and preparing amazing dishes for dignitaries from around the world. In addition to including over 100 mouth-watering recipes that Moeller created and served at the White House, this is really the story of his time as a chef; his early love for cooking, his training, and the primary focus of the book, his time at the White House.The bulk of Dining at the White House is, of course, about John s experiences at the prestigious address. The book is a treasure-trove of behind-the-scenes stories, not just of cooking but also of all things related to what it s like to live in the White House. This is a great source for enthusiasts of everything White House as well as for fans of cooking. What sums it up best is a quote from Moeller, who explains that the staff was serving a real family in a real home, but also that it was like working in a country club with a busy banquet facility.A delectable treat for those who want to learn what it s really like inside the White House, as well as for those who want a taste of some of the delicious meals served to presidents. --Feathered QuillDining at the White House is a humble and enchanting must-read. It not only tells the story of how a young man studying in France became a chef at the world's most famous house but also provides a behind-the-scenes look at several of America's First Families. White House chef John Moeller writes with candor and dignity about each administration he served, and reveals warm, grateful families living as American royalty. Chef Moeller's life in the White House kitchen was anything but routine, and he writes of it with the humility and star-struck wonder that readers hope for while being led through the intimate details of such a high-profile household.Dining at the White House pulls the curtain back on events and receptions, shows us the facilities on Pennsylvania Avenue and at Camp David, and introduces the nation's leaders without politics. This scrapbook of insightful details is a pleasure to read. The mouthwatering photos of exquisite plating and simple, seasonal menus would be temptation enough without the section of delightfully easy recipes, well chosen and thoughtfully adapted for the home. Any creative, intermediate-level cook can easily impress dinner guests with a meal fit for a president. --Sara Hartley, ForeWord ReviewsDining at the White House chronicles Chef John Moeller's journey from small-town Lancaster, Pennsylvania, to his remarkable thirteen years as a White House chef to President George H. W. Bush, President William Clinton, and President George W. Bush, and their families and guests.Detailing the challenges of preparing haute cuisine in America's most famous home, the book includes recipes Chef Moeller created for formal events and more intimate gatherings, with notes for the home cook and a behind-the-scenes glimpse at the challenges of cooking in the White House. Throughout the narrative, Moeller notes his trademark use of fresh, healthy ingredients in one-of-a-kind dishes inspired by his French training.Chef Moeller has more than thirty years' experience, having worked as a chef in New England, the Burgundy region of France, and at the White House. A graduate of Johnson & Wales University's College for Culinary Arts in Providence, Rhode Island, Chef Moeller appre --Broadwayworld.comDining at the White House is a humble and enchanting must-read. It not only tells the story of how a young man studying in France became a chef at the world's most famous house but also provides a behind-the-scenes look at several of America's First Families. White House chef John Moeller writes with candor and dignity about each administration he served, and reveals warm, grateful families living as American royalty. Chef Moeller's life in the White House kitchen was anything but routine, and he writes of it with the humility and star-struck wonder that readers hope for while being led through the intimate details of such a high-profile household.Dining at the White House pulls the curtain back on events and receptions, shows us the facilities on Pennsylvania Avenue and at Camp David, and introduces the nation's leaders without politics. This scrapbook of insightful details is a pleasure to read. The mouthwatering photos of exquisite plating and simple, seasonal menus would be temptation enough without the section of delightfully easy recipes, well chosen and thoughtfully adapted for the home. Any creative, intermediate-level cook can easily impress dinner guests with a meal fit for a president. --Sara Hartley, ForeWord ReviewsDining at the White House chronicles Chef John Moeller's journey from small-town Lancaster, Pennsylvania, to his remarkable thirteen years as a White House chef to President George H. W. Bush, President William Clinton, and President George W. Bush, and their families and guests.Detailing the challenges of preparing haute cuisine in America's most famous home, the book includes recipes Chef Moeller created for formal events and more intimate gatherings, with notes for the home cook and a behind-the-scenes glimpse at the challenges of cooking in the White House. Throughout the narrative, Moeller notes his trademark use of fresh, healthy ingredients in one-of-a-kind dishes inspired by his French training.Chef Moeller has more than thirty years' experience, having worked as a chef in New England, the Burgundy region of France, and at the White House. A graduate of Johnson & Wales University's College for Culinary Arts in Providence, Rhode Island, Chef Moeller apprenticed in a number of fine restaurants in the Burgundy and Brittany regions of France. He became a White House chef in September 1992 and served until 2005. He currently runs State of Affairs catering. --Broadwayworld.com