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Dining at the White House: From the President's Table to Yours Hardcover – September 24, 2013
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The book details the challenges of preparing très soigné cuisine in America s most famous home. The book includes recipes Chef Moeller created for formal events and more intimate gatherings (with chef notes for the home cook) and a behind-the-scenes glimpse at the challenges of cooking in the White House. Throughout the narrative, Chef Moeller promotes his trademark use of fresh, healthy ingredients in one-of-a-kind dishes inspired by his classical French training with an American twist.
Dining at the White House not only tells the story of how a young student studying in France becomes a chef at the most famous house in the world, but it also provides a behind-the-scenes look at several of America s First Families, comments Sara Hartley of Foreword Reviews. John Moeller writes with candor and dignity about each administration he served and reveals warm, grateful families living as American royalty. From remembering to cook up a family dinner for Chelsea Clinton while her parents hosted dignitaries at a state dinner to the sudden cancellation of a Congressional Picnic on the afternoon of 9/11, Mr. Moeller s life in the White House kitchen was anything but routine. He writes with the humility and star-struck wonder that a reader hopes for while led through the intimate details of such a high profile household. For the White House enthusiast, Dining at the White House pulls back the curtain on events and receptions, shows readers around the facilities on Pennsylvania Avenue and at Camp David, and introduces the nation s leaders without politics, party, or publicity. For anyone who enjoys cooking, serving, or event planning, this is a must-read.
John Moeller has struck a wonderful balance in Dining at the White House, says Carl Sferrazza Anthony, author of First Ladies, America s First Families and historian of the National First Ladies Library. From the very first nervous moment when he is bidden in to meet his first First Lady, Barbara Bush, during a luncheon, through the Millennium celebrations of the Clintons, to his last day when his family joins him in a meeting with President George W. Bush at the office, Moeller gives us the factual history yet offers it in a personal narrative that is refreshingly simple, direct, and balanced. The book is similarly well-balanced between text and descriptions and images of mouth-watering meals and recipes served at the White House.
A native of Lancaster, Pa., Chef Moeller has more than 30 years experience as a chef, working in New England, the Burgundy region of France, and at the White House serving three First Families and their guests. A graduate of Johnson & Wales University in Providence, R.I. for Culinary Arts, Chef Moeller also studied French at the University of Dijon and apprenticed as a chef in a number of fine-dining restaurants in the Burgundy and Brittany regions of France. He became a White House chef in September of 1992, serving until 2005--one of the longest-tenured chefs across three administrations. He currently runs State of Affairs catering. --Broadwayworld.com
Dining 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 Reviews
Dining 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
About the Author
- Item Weight : 2.9 pounds
- Hardcover : 416 pages
- ISBN-10 : 1608000133
- ISBN-13 : 978-1608000135
- Product Dimensions : 7.75 x 1.25 x 9.5 inches
- Publisher : LifeReloaded Specialty Publishing, LLC; first Edition (September 24, 2013)
- Language: : English
- Best Sellers Rank: #445,214 in Books (See Top 100 in Books)
- Customer Reviews:
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In the first section, the author shows us his transformation from a bistro chef in the United States through his early training in France to becoming a four-star chef working at the White House from the latter days of Bush Senior through the Clinton administration and into the days of Bush Junior. Without gossip, Chef Moeller shows us how the White House kitchen works. For example, he walks us through the food shopping. The chef shopped each day, paying in cash to keep the fact that it was going to the White House secret. Afterwards, he was paid from petty cash, and if the food was for the first family, the family was presented with an itemized bill each month. Interspersed throughout the book are beautiful photos of the china used in different administrations, plated dinners for state functions, and menus for the luncheons and dinners Chef Moeller served--the holiday dinner from 2004, the luncheon for Vladimir Putin, among others.
In the second section, the recipes shown are straightforward, using common, easily obtainable ingredients. The hardest part for the home cook pressed for time is finding the perfectly fresh ingredients that the chef insists on--that perfect, vine-ripened tomato for his Tomato and Fennel Soup, for example. After having eaten Chef Moeller's delicious Chanterelle Mushroom Soup at a Christmas dinner last year and seeing how simple it is to make, I intend to replicate it in my kitchen. For Thanksgiving, I think his Braised Celery Hearts and his Potato Celery Root Puree would be perfect with roast turkey.
The recipes, reflecting Moeller's career background, emphasize the use of fresh, local ingredients with a mix of American and French cooking techniques. Complete, illustrated menus for a state luncheon (served to Vladimir Putin) and a holiday dinner are included, as well as numerous stand-alone recipes for starters, main courses, sides, desserts and sauces. Most do not require exotic techniques to execute and appear to be well within the capabilities of the average home cook.
Top-quality in presentation and content (much like your typical White House meal), this book should be of interest not just to hard-core foodies but anyone fascinated in the ways that food and social occasions serve as tools of national diplomacy.
Easy personable read. I lent it to a friend so it will be a bit before I can try out his recipes.