White House journalist for more than five decades chronicles her work covering all of the presidents since John F. Kennedy. Shares personal reminiscences of the U.S. leaders as well as of the first ladies. Bestseller.

The US Constitution never established a presidential cabinet—the delegates to the Constitutional Convention explicitly rejected the idea. So how did George Washington create one of the most powerful bodies in the federal government? On November 26, 1791, George Washington convened his department secretaries—Alexander Hamilton, Thomas Jefferson, Henry Knox, and Edmund Randolph—for the first cabinet meeting. Why did he wait two and a half years into his presidency to call his cabinet? Because the US Constitution did not create or provide for such a body. Washington was on his own. Faced with diplomatic crises, domestic insurrections, and constitutional challenges—and finding congressional help lacking—Washington decided he needed a group of advisors he could turn to. He modeled his new cabinet on the councils of war he had led as commander of the Continental Army. In the early days, the cabinet served at the president’s pleasure. Washington tinkered with its structure throughout his administration, at times calling regular meetings, at other times preferring written advice and individual discussions. Lindsay M. Chervinsky reveals the far-reaching consequences of Washington’s choice. The tensions in the cabinet between Hamilton and Jefferson heightened partisanship and contributed to the development of the first party system. And as Washington faced an increasingly recalcitrant Congress, he came to treat the cabinet as a private advisory body to summon as needed, greatly expanding the role of the president and the executive branch.

Released to coincide with the centennial of the National Park Service this new and comprehensive illustrated history of the White House grounds is presented in four parts: I: An introduction to the site with a discussion of the relationship between the house and its landscape. II: A geographical survey of the grounds and gardens beginning with the North and continuing to the East, South, and West. III: The story of how the gardens have been used through time including public access; first family recreation and entertaining; agricultural uses; and wartime uses, such as the troop encampment during the Civil War. And IV: A look at what has been grown on the grounds including the history of the greenhouses, flowers and ornamental gardening, and the trees. Insets will feature commemorative trees planted by presidents and specific stories of the specimen trees.

This book presents the White House collection of paintings, drawings, and sculptures. Works by Jacob Lawrence, George Bellows, Gilbert Stuart, Norman Rockwell, and Georgia O'Keeffe are among the nearly 50 recent acquisitions are included in this edition. The art selections are accompanied by an art historical essay.

"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.