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Presidential Flavors:
White House Food and Entertaining 1800–1953

Presidential Flavors
An overview of food and entertaining in the White House, 1800–1953. Authored by Patricia B. Mitchell. Edited by Sarah E. Mitchell. Foreword by former White House chef Martin C.J. Mongiello. Published 2015. 60 recipes, 419 research notes, 237 + xii pages, including index. 6.0 x 9.0 inches. Paperback. ISBN-13: 978-1-508953-35-7.

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About the Book

The President's dining habits have always been of interest to the public. What does the Commander-in-Chief like to eat? Are he and his wife extravagant in their tastes and expenditures, or modest? How does the First Family entertain? The purpose of this book is to tell a little about the history of the White House and its culinary department, and to shed some light on the dietary preferences and quirks of some of the Presidents and their families. Smile-producing stories, presidential food preferences, and evocative descriptions make Presidential Flavors a pleasure to read. Quotations add to the charm of the book. For example, the remark, "Why, I never get tired of having a good time" shows the attitude that enabled Lucy Hayes to adapt well to the social obligations which she was expected to carry out.

The abundant endnotes in Presidential Flavors are useful to scholars and anyone interested in additional worthwhile reading and research.

This book is compiled and adapted from That Palace in Washington, Delicacies in Proportion, and Plain Food and High Thinking (all three are earlier books by Patricia B. Mitchell).


Note: Visit Chef Martin Mongiello's website and scroll down to see his updated and illustrated instructions for Mrs. Grover Cleveland's Celebrated Recipe for Brown Bread (the original recipe is found in this book).