President's Kitchen Cabinet by Adrian Miller HC 2017

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“Light Wear”
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Notas del vendedor
“Light Wear”
Narrative Type
Nonfiction
Original Language
English
ISBN
9781469632537

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Product Identifiers

Publisher
University of North Carolina Press
ISBN-10
1469632535
ISBN-13
9781469632537
eBay Product ID (ePID)
229549584

Product Key Features

Book Title
President's Kitchen Cabinet : The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas
Number of Pages
296 Pages
Language
English
Topic
United States / State & Local / Middle Atlantic (DC, De, Md, NJ, NY, Pa), Culinary, Presidents & Heads of State, History, United States / General, Ethnic Studies / African American Studies
Publication Year
2017
Illustrator
Yes
Genre
Cooking, Social Science, Biography & Autobiography, History
Author
Adrian Miller
Format
Hardcover

Dimensions

Item Height
1 in
Item Weight
4 Oz
Item Length
9.2 in
Item Width
6.1 in

Additional Product Features

Intended Audience
Trade
LCCN
2016-042812
Reviews
Famous recipes and amusing anecdotes aplenty. . . . A parallel history of the nation's leaders told through the lens of their domestic employees, whose stories are laced with the often difficult themes of race, social change, and career ambitions that helped define--and feed--America itself.--Craig LaBan, Philadelphia Inquirer, Sings the praises of more than one hundred fifty black men and women who cooked for leaders of the free world, beginning in the days of George and Martha.--- Family Circle, Famous recipes and amusing anecdotes aplenty. . . . A parallel history of the nation's leaders told through the lens of their domestic employees, whose stories are laced with the often difficult themes of race, social change, and career ambitions that helped define -- and feed -- America itself. --Craig LaBan, Philadelphia Inquirer, The time is ripe to explore [this] history, much of it previously untold. --Michael Floreak, Boston Globe, Dissects the social and political considerations that saw African-American contributions to the White House minimized.-- Mailonline.com, Miller opens a door into a fascinating world that few ever think about: the White House kitchens. There, he brings to light a realm shaped by an often-ignored group of African Americans who have nurtured the first families so they could lead a nation.-- Booklist, For food history and presidential history buffs alike, both entertaining and illuminating.-- Kirkus Reviews, Shines a light on the role of African-American cooks and their recipes.-- Milwaukee Journal Sentinel, Sings the praises of more than one hundred fifty black men and women who cooked for leaders of the free world, beginning in the days of George and Martha.-- Family Circle, Dissects the social and political considerations that saw African-American contributions minimized or outright ignored as they fed the First Family, from George Washington to our first black president, Barack Obama.--Trevor Hughes, USA Today, In a tone both intimate and scholarly, the book tells the story of 'presidential foodways' from their perspectives. Recipes are included, a tangible reminder of the power of food to bring history to life.-- Stanford Magazine, Miller makes it lively through quick, interesting, and sometimes humorous vignettes that dash back and forth through history. . . . Whether it'll sit with your cookbooks or on a shelf with other history tomes, it's a book you'll savor in more ways than one.-- Philadelphia Tribune, An intriguing glimpse into the inner workings of the White House kitchen and the chefs who have made its wonderful cuisine possible.-- Library Journal, Satisfies our voyeuristic curiosity into the lives of celebrated men, yes, but it also tells the sometimes even more interesting tales of the men and women who fed them.-- Denver Post, A compelling combination of history and cookbook, as it is not only filled with fascinating anecdotes and photos, but includes a score of mouth-watering recipes you just might like to try out yourself.--Kam Williams, Brings the men and women who have worked in the White House kitchen to the forefront. . . . Couldn't be more timely.--Bridgette Lacy, News & Observer, Focuses on material culture, cultural issues, political dynamics, and labor relations, contributing to the study of the development of the culinary professions in the US.-- Huffington Post, The time is ripe to explore [this] history, much of it previously untold.--Michael Floreak, Boston Globe
Dewey Edition
23
TitleLeading
The
Dewey Decimal
641.50922
Synopsis
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., 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 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 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 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 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.
LC Classification Number
TX649.A1M55 2017

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