The White House Family Cookbook; Two Decades of Recipes, a Dash of Reminiscence, and a Pinch of History from America's Most Famous Kitchen. Henry Haller, Virginia Aronson.
The White House Family Cookbook; Two Decades of Recipes, a Dash of Reminiscence, and a Pinch of History from America's Most Famous Kitchen

The White House Family Cookbook; Two Decades of Recipes, a Dash of Reminiscence, and a Pinch of History from America's Most Famous Kitchen

New York: Random House, Inc., 1987. Later printing. Quarter white cloth with white paper over boards and titling on spine in gilt. SIGNED "Henry Haller" on Richard Nixon Library & Birthplace bookplate affixed to half title page. 8" x 9.25", pp. xix 4-441 with black and white photographs throughout. Very nice, clean, well preserved copy of both book and dust jacket. Clearly not used in the kitchen next to the stove to make pancakes.

Henry Haller (1923), a Swiss American served as Executive Chef of the White House from 1966 to 1987. He was brought on by LBJ who was seeking a new chef after philosophical cuisine disagreements with his predecessor, René Verdon. During his tenure he was responsible for the planning and cooking of three First Family weddings, including the wedding cakes: Luci Baines Johnson, Lynda Bird Johnson and Tricia Nixon. He also oversaw spectacular events like the state dinner for Queen Elizabeth II, events celebrating the U.S. Bicentennial and 1,300 people invited to the signing of the Camp David accord. Fine / fine. Item #743

"Even at the turn of the century, there was no single, universally accepted recipe for fried chicken. There was general agreement, however, on the acceptable manner for eating fried chicken. The 1887 edition The White House Cook Book provided the following guidelines: "One may pick a bone at the table, but, as with corn, only one hand is allowed to touch it...one is, however, on no account to suck one's finger after it." (p 261).

Price: $45.00