Other editions of book The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas

An NAACP Image Award Finalist for Outstanding Literary Work—Non FictionJames Beard award–winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffle emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that souffle, but it never fell until the minute he died." A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's "onions done in the Brazilian way" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.

James Beard award-winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese soufflé emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that soufflé, but it never fell until the minute he died." A treasury of information about cooking techniques and equipment, the book includes 20 recipes for which black chefs were celebrated. From Samuel Fraunces's "onions done in the Brazilian way" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.

An NAACP Image Award Finalist for Outstanding Literary Work—Non Fiction James Beard award–winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards,and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffle emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that souffle, but it never fell until the minute he died." A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's "onions done in the Brazilian way" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.

An NAACP Image Award Finalist for Outstanding Literary Work—Non FictionJames Beard award–winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffle emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that souffle, but it never fell until the minute he died." A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's "onions done in the Brazilian way" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.

Every US president, from Washington to Obama, has had African Americans cooking in their kitchen -- many serving as head chef. But these cooks were not only culinary artists. They also served presidents as personal confidantes, informal policy advisers, civil rights advocates, and family friends. These chefs had a unique perspective, but one that has been largely ignored until now.Through fascinating research gleaned from cookbooks, historical documents, oral histories, magazines and newspapers, and contemporary interviews from former White House chefs and staffers, as well as photographs of the White House kitchens and dining spaces, James Beard Award-winning culinary historian Adrian Miller tells this complex and thrilling aspect of American history for the first time.Here are just a few appetizers:Find out about the cook who saved President Washingtons life by foiling the ''Poisoned Pea Plot of 1776.''Hear more about the enslaved cook who spent three years learning classical French cooking in order to please the palate of a future president.Guess which president loved pig's feet so much that he served them in the White House (probably not who you would suspect).Reveal the identity of the cook who grilled steaks on the roof of the White House with President Eisenhower.Learn more about the cook whose Jim Crow experiences motivated President Johnson to lobby hard for the 1964 Civil Rights Act. Her chili recipe got him in hot water with the general public and led to the ''Great Chili Controversy of 1964.''The President's Kitchen Cabinet provides a groundbreaking, entertaining, and detailed look at these chefs, their intricate personal and professional relationships with the presidents and the first families, their cooking equipment and techniques, and the mouth-watering recipes for which they were celebrated

Every US president, from Washington to Obama, has had African Americans cooking in their kitchen -- many serving as head chef. But these cooks were not only culinary artists. They also served presidents as personal confidantes, informal policy advisers, civil rights advocates, and family friends. These chefs had a unique perspective, but one that has been largely ignored until now.Through fascinating research gleaned from cookbooks, historical documents, oral histories, magazines and newspapers, and contemporary interviews from former White House chefs and staffers, as well as photographs of the White House kitchens and dining spaces, James Beard Award-winning culinary historian Adrian Miller tells this complex and thrilling aspect of American history for the first time.Here are just a few appetizers:Find out about the cook who saved President Washingtons life by foiling the ''Poisoned Pea Plot of 1776.''Hear more about the enslaved cook who spent three years learning classical French cooking in order to please the palate of a future president.Guess which president loved pig's feet so much that he served them in the White House (probably not who you would suspect).Reveal the identity of the cook who grilled steaks on the roof of the White House with President Eisenhower.Learn more about the cook whose Jim Crow experiences motivated President Johnson to lobby hard for the 1964 Civil Rights Act. Her chili recipe got him in hot water with the general public and led to the ''Great Chili Controversy of 1964.''The President's Kitchen Cabinet provides a groundbreaking, entertaining, and detailed look at these chefs, their intricate personal and professional relationships with the presidents and the first families, their cooking equipment and techniques, and the mouth-watering recipes for which they were celebrated

Every US president had African American chefs cooking for them in some capacity: the White House, the White House Mess, Camp David, Air Force One, the presidential train, and the presidential yacht are just a few examples. But these culinary artists also served as informal policy advisers, civil rights advocates, and family friends-a historical legacy ignored until now. This book features the cooks for Presidents George Washington, Thomas Jefferson, Abraham Lincoln, Rutherford B. Hayes, Ulysses S. Grant, Benjamin Harrison, Theodore Roosevelt, Howard Taft, Woodrow Wilson, Warren Harding, Franklin D. Roosevelt, Harry Truman, Dwight Eisenhower, John F. Kennedy, Lyndon Johnson, and others.