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Dining at the White House: From the President's Table to Yours Hardcover – September 24, 2013

4.4 out of 5 stars 88 ratings

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Editorial Reviews

Review

Dining at the White House-From the President s Table to Yours chronicles chef John Moeller s journey from small town Lancaster, Pennsylvania, to his remarkable 13 years working as a White House chef to three Presidents: President George H.W. Bush, President William Jefferson Clinton and President George W. Bush, and their families.

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

Chef John Moeller is a member of an elite corps of chefs who have served in the White House preparing tres soigne cuisine for all manner of guests under Presidents George H. W. Bush, William Jefferson Clinton, and George W. Bush. Chef Moeller joined the White House kitchen in 1992 as sous chef to Pierre Chambrin and later Walter Scheib, eventually acting as White House Chef in 2005.

Product details

  • 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
  • Customer Reviews:
    4.4 out of 5 stars 88 ratings

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4.4 out of 5 stars
4.4 out of 5
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