Recipes for appetizers, beverages, breads, desserts, main dishes, salads, soups, and sides from Hollywood to Little Rock Many recipes are accompanied by personal stories about the dish from their contributors Recipes from musicians for all tastes, for instance: Bonoas Black Velvet cocktail, Quincy Jonesa Chicken Sauerkraut, and Barbara Streisandas Southern Lemon Ice Box Pie Stars of the Silver Screen let us know what they savor: Chevy Chase contributes Cauliflower Soup with Croutons and Mary Steenburgen gives us Garlic Cheese Grits Politicos weigh in with top-secret cooking tips: Al Gore, James Carville, Madeleine Albright, and Andrew Cuomo share their favorite dishes Part of the proceeds will benefit the Cllnton Presidential Foundation and its mission to strengthen the capacity of people in the United States and the world to meet the challenges of global interdependence

"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing 'what's best about American food, wine, and entertaining to the White House.' His sophisticated contemporary food was generally considered some of the best ever served there." --Marian Burros, New York Times White House Chef Join Walter Scheib as he serves up a taste--in stories and recipes--of his eleven years as White House chef under Presidents Bill Clinton and George W. Bush. Scheib takes readers along on his whirlwind adventure, from his challenging audition process right up until his controversial departure. He describes his approach to meals ranging from the intimate (rooftop parties and surprise birthday celebrations for the Clintons; Tex-Mex brunches for the Bushes) to his creative approach to bringing contemporary American cuisine to the "people's house" (including innovative ways to serve state dinners for up to seven hundred people and picnics and holiday menus for several thousand guests). Scheib goes beyond the kitchen and his job as chef. He shares what it is like to be part of President Clinton's motorcade (the "security bubble") and inside the White House during 9/11, revealing how he first evacuates his staff and then comes back to fix meals for hundreds of hungry security and rescue personnel. Staying cool under pressure also helps Scheib in other aspects of his job, such as withstanding the often-changing "temperature" of the White House and satisfying the culinary sensibilities of two very different first families.

Nothing goes better with a good meal than a little juicy gossip--and no one puts them together better than this beloved gossip columnist. In this delicious memoir, Smith shares celebrity dish--and dishes, from peanut butter and jelly to pig's feet to haute cuisine.

This new and updated edition of U2 A Diary brings U2s story up to date with information about the band’s ground-breaking film, U2 3D, recording sessions for No Line on the Horizon and the story of how the album was leaked online twice before its official release, the U2 360 world tour and Bono’s back injury that forced an entire leg to be postponed and the band’s struggles to decide how to follow No Line on the Horizon and the 360 Tour with new material. Here is the complete history of U2 told exactly as it happened in day-by-day diary format. As well as following the mid-1970's birth of the band to the present day in journal form, U2: A Diary also includes new revelations and fresh insights into key moments of U2's development. Through interviews and extensive research, author Matt McGee sheds light on stories. Fully illustrated with pictures spanning the bands career, this is a fanatically detailed account of a legendary group's life!

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.