Presents recipes for the favorite dishes of presidents beginning with George Washington and continuing up to Donald Trump, plus presidential quotations.

Written in commemoration of Ohio's Bicentennial in 2003, the book profiles the seven Presidents born in Ohio, plus several others who visited Defiance at some point in their careers. Includes recipes for foods associated with each President.

A wonderfully entertaining, often surprising history of presidential taste, from the grim meals eaten by Washington and his starving troops at Valley Forge to Trump’s fast-food burgers and Biden’s ice cream—what they ate, why they ate it, and what it tells us about the state of the nation—from the coauthor of Julia Child’s bestselling memoir My Life in France "[A] beautifully written book about how the presidential palate has helped shape America. . . . Fascinating."—Stanley Tucci Some of the most significant moments in American history have occurred over meals, as U.S. presidents broke bread with friends or foes: Thomas Jefferson’s nation-building receptions in the new capital, Washington, D.C.; Ulysses S. Grant’s state dinner for the king of Hawaii; Teddy Roosevelt’s groundbreaking supper with Booker T. Washington; Richard Nixon’s practiced use of chopsticks to pry open China; Jimmy Carter’s cakes and pies that fueled a détente between Israel and Egypt at Camp David. Here Alex Prud’homme invites readers into the White House kitchen to reveal the sometimes curious tastes of twenty-six of America’s most influential presidents and the ways their choices affected food policy around the world. And the White House menu grew over time—from simple eggs and black coffee for Abraham Lincoln during the Civil War to jelly beans and enchiladas for Ronald Reagan and arugula for Barack Obama. What our leaders say about food touches on everything from our nation’s shifting diet and local politics to global trade, war, class, gender, race, and so much more. Prud’homme also details overlooked figures, like George Washington’s enslaved chef, Hercules Posey, whose meals burnished the president’s reputation before the cook narrowly escaped to freedom, and pioneering First Ladies, such as Dolley Madison and Jackie Kennedy. As he weaves these stories together, Prud’homme shows that food is not just fuel when it is served to the most powerful people in the world. It is a tool of communication, a lever of power and persuasion, and a symbol of the nation. Included are ten authentic recipes for favorite presidential dishes, such as: *Martha Washington’s Preserved Cherries, *Abraham Lincoln’s Gingerbread Men, *William H. Taft’s Billy Bi Mussel Soup, *Franklin D. Roosevelt’s Reverse Martini, *Lady Bird Johnson’s Pedernales River Chili

The Presidential Cookbook is a unique cookbook that pays tribute to the diverse culinary tastes and traditions of the Presidents of the United States of America. From the hearty dishes of our founding fathers to the modern favorites of today's leaders, this collection of recipes is a testament to the rich tapestry of American cuisine that has evolved through centuries of influence, innovation, and tradition. In the pages that follow, you'll embark on a delicious journey through history, discovering the favorite dishes and personal recipes of each of our nation's presidents. As you explore the stories and flavors that shaped these leaders' lives, you'll gain a deeper understanding of their personal tastes and the cultural contexts that influenced their palates. Each recipe has been carefully selected and crafted to reflect the essence of the president it represents, offering you a unique opportunity to connect with these influential figures through the universal language of food. This book is more than just a cookbook-it's an invitation to gather around the table and share in the love of food that unites us all. As you recreate these timeless dishes in your own kitchen, you'll be participating in a longstanding tradition of celebrating the diverse culinary heritage that defines the United States. With every bite, you'll be reminded of the resilience, innovation, and spirit that have shaped this great nation. Whether you're a history buff, a food enthusiast, or simply someone who appreciates the power of a well-cooked meal, this book offers a unique and delicious way to explore the flavors and stories that have shaped the United States. We hope you enjoy this culinary journey through the palates of our presidents, and that these recipes inspire you to create memorable meals with friends and family for years to come. Happy cooking!

Ever wonder how certain foods came to be such huge staples of American culinary history? In this fascinating mashup between history book and cook book, one of America's Founding Fathers could be at the source! Food writer Dave DeWitt entertainingly describes how some of America's most famous colonial leaders—like George Washington, Thomas Jefferson, and Benjamin Franklin—not only established America's political destiny, but also revolutionized the very foods we eat. Beyond their legacy as revolutionaries and politicians, the Founding Fathers of America were first and foremost a group of farmers. Like many of today's foodies, they ardently supported sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Explore their passion for the land and the bounty it produced through an intriguing narrative, sprinkled with recipes that showcase their love of food and the art of eating that would ultimately become America's diverse food culture. Features over thirty authentic colonial recipes, including: Thomas Jefferson's ice cream A recipe for beer by George Washington Martha Washington's fruitcake Medford rum punch Terrapin soup

Presidential Indiscretions explores the life of the President and his closest advisors. The chapters are glimpses into the world of politics, deceit and promiscuity. The book begs the question: What happens when a political icon uses cruelty and promiscuity as a mechanism of control? The President's past, present and future relationships impact on all other main prominent characters throughout the book. Experience the engaging satire and deception that is woven into each chapter. This powerful mix of political and emotional intrigue is set against a backdrop of a Washington, D.C. that few Americans ever see. It will touch your heart with its realism, warmth, surprise, sensuality, and emotions of unparalleled love for power.

The President's Table offers a sweeping visual history of the American Presidency as seen through Presidential entertaining from George Washington to George W. Bush. In this lavishly illustrated history of Presidential dining, historian Barry Landau brings the backstory of the American Presidency to life. Interweaving stories of dining and diplomacy, he creates a spellbinding narrative from the early days of provincial entertaining in the capital, through the golden era of sumptuous state banquets, to the modern White House dinners of today. With more than 300 never before seen illustrations, The President's Table provides an insightful and entertaining look at our dining habits as the nation grew through social and economic change. The book reveals the parallel growth of the United States and its Chief Executives, and the diplomatic and political interests served along with Presidential meals. The President's Table will fascinate anyone with an interest in American history and Presidential politics.