The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas
{"id":7624191901914,"title":"The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas","handle":"the-presidents-kitchen-cabinet-the-story-of-the-african-americans-who-have-fed-our-first-families-from-the-washingtons-to-the-obamas-9781469647678","description":"\u003cb\u003eAuthor: \u003c\/b\u003eAdrian Miller\u003cbr\u003e\u003cbr\u003eAn NAACP Image Award Finalist for Outstanding Literary Work--Non Fiction\u003cbr\u003e\u003cbr\u003eJames 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. \u003cbr\u003e\u003cbr\u003eA 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. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eMiller, Adrian:\u003c\/i\u003e\u003c\/b\u003e - Adrian Miller--author of \u003ci\u003eSoul Food: The Surprising Story of an American Cuisine, One Plate at a Time\u003c\/i\u003e, which won a James Beard Foundation book award--worked as a special assistant to President Bill Clinton. He is a certified Kansas City Barbecue Society judge and former Southern Foodways Alliance board member. He lives in Denver, Colorado.\u003c\/p\u003e","published_at":"2024-05-01T13:47:38-04:00","created_at":"2022-05-05T15:17:35-04:00","vendor":"Marketplace Books","type":"Paperback","tags":["AAI","Adrian Miller","African American \u0026 Black","American","books","Books on Shopify","Cookbooks","Cooking","Cooking \/ Wine","Cultural Region\/Mid-Atlantic","Ethnic Orientation\/African American","Geographic Orientation\/District of Columbia","gg","History","In-House Fulfillment","Paperback","PUB201805","Regional \u0026 Ethnic","Topical\/Black History","University of North Carolina Press"],"price":2400,"price_min":2400,"price_max":2400,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":42710352396506,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9781469647678","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas","public_title":null,"options":["Default Title"],"price":2400,"weight":454,"compare_at_price":null,"inventory_management":"shopify","barcode":"9781469647678","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/localpalatemarketplace.com\/cdn\/shop\/products\/the-presidents-kitchen-cabinet.jpg?v=1679755905"],"featured_image":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/the-presidents-kitchen-cabinet.jpg?v=1679755905","options":["Title"],"media":[{"alt":"The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas by Miller, Adrian","id":31967185731802,"position":1,"preview_image":{"aspect_ratio":1.0,"height":800,"width":800,"src":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/the-presidents-kitchen-cabinet.jpg?v=1679755905"},"aspect_ratio":1.0,"height":800,"media_type":"image","src":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/the-presidents-kitchen-cabinet.jpg?v=1679755905","width":800}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cb\u003eAuthor: \u003c\/b\u003eAdrian Miller\u003cbr\u003e\u003cbr\u003eAn NAACP Image Award Finalist for Outstanding Literary Work--Non Fiction\u003cbr\u003e\u003cbr\u003eJames 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. \u003cbr\u003e\u003cbr\u003eA 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. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eMiller, Adrian:\u003c\/i\u003e\u003c\/b\u003e - Adrian Miller--author of \u003ci\u003eSoul Food: The Surprising Story of an American Cuisine, One Plate at a Time\u003c\/i\u003e, which won a James Beard Foundation book award--worked as a special assistant to President Bill Clinton. He is a certified Kansas City Barbecue Society judge and former Southern Foodways Alliance board member. He lives in Denver, Colorado.\u003c\/p\u003e"}
