Four NEW books on White House food history
This book was launched in conjunction with our latest TV series, Inside the Presidents' Cabinet, is what the executives, like Maria Plinio, Esquire, Michael A. Nissan, J.D., former White House Presidential Writer and Toni Ann Marcolini, Esquire have loved mentioning! The series has a Presidential Popcorn line, nuts, coffee, books and Chef Marti and Stormy's popular recipes that are bottled of Dolley Madison Cranberry Orange Marmalade (1st prize blue ribbon in NC), US Grant Moonshine Jelly and Nixon Catsup. In over 600 gift shops (as of Nov 2015) or on Amazon.
Presidential Flavors: White House Food and Entertaining 1800-1953
19.95, 240 pages
An overview of food and entertainment in the White House, 1800-1953. Authored by Patricia B. Mitchell. Edited by Sarah E. Mitchell. Foreword by former White House chef Martin C.J. Mongiello. 40,119 words, 419 research notes.
The President's dining habits have always been of interest to the public. What does the Commander-in-Chief like to eat? Are he and his wife extravagant in their tastes and expenditures, or modest? How does the First Family entertain? The purpose of this book is to tell a little about the history of the White House and its culinary department and to shed some light on the dietary preferences and quirks of some of the Presidents and their families.
Smile-producing stories, presidential food preferences, and evocative descriptions make Presidential Flavors a pleasure to read. Quotations add to the charm of the book. For example, the remark, "Why, I never get tired of having a good time" shows the attitude that enabled Lucy Hayes to adapt well to the social obligations which she was expected to carry out.
The copious endnotes in Presidential Flavors are useful to scholars and anyone interested in additional worthwhile reading and research.
How to make it today with White House Military Executive Chef, Marti Mongiello, CSCS (SS/SW, USN. Ret.): 1 1/2 C cornmeal, 1 1/2 C rye flour, 2 1/2 C buttermilk (sour milk is actually just that, so you may not want to use that just before it goes sour, don't use acidified milk or lemon juice squirted into milk), 1 C molasses, 1 heaping teaspoon of baking soda, 1 level teaspoon of plain salt. The whole must be mixed thoroughly and steamed 2 1/2 hours, on a rack set inside of a roasting pan with water about 1/4 way up the side of a well-buttered pie pan (can be glass, ceramic or tin and is sometimes called a pie dish or pie plate) at 325 degrees and then baked from 20 minutes to a 1/2 hour. Download this recipe in a .pdf right here!
First found in Famous Old Receipts Used a Hundred Years and More in the Kitchens of the North and the South, Contributed by Descendants, Compiled by Jacqueline Harrison Smith, Sue Mason Maury Halsey, Publisher J.C. Winston Company, 1906, Length 355 pages.
Chef Marti studies at www.FoodHistory.com which feature Patricia B. Mitchell's Inkling Series, documenting American food history and traditions, with over three-quarters of a million books sold. A division of Mitchell's Publishing.
From Page 109, the original recipe is a bit ambiguous and notice how the word, "teaspoonfull," is spelled:
Mrs. Grover Cleveland's Celebrated Recipe for Brown Bread
"One bowl Indian meal [cornmeal], 1 bowl rye flour, 1 bowl sour milk, 1 large cup molasses, 1 teaspoonful [baking] soda, 1 teaspoonfull salt.
The whole must be mixed thoroughly and steamed 2 1/2 hours, then baked from 20 minutes to a 1/2 hour, depending upon the heat of the oven."
$2.99 Kindle or E-reader and up to $6.00 printed. An overview of food and entertainment in the White House, 1800–1850. Authored by Patricia B. Mitchell. Edited by Sarah E. Mitchell. Foreword by former White House chef Martin C.J. Mongiello. 18 recipes, 133 research notes, 13,411 words.
"That Palace in Washington" is both the title of this book and a quotation from Rachel Jackson, wife of Andrew Jackson, our 7th president. — Mrs. Jackson was expressing her distress at the prospect of living in the White House. ORDER AT AMAZON HERE.
$2.99 Kindle or E-reader and up to $6.00 printed. An overview of food and entertainment in the White House, 1850–1901. 17 recipes; 144 research notes; 13,678 words. Authored by Patricia B. Mitchell. Edited by Sarah E. Mitchell. Foreword by former White House chef Martin C.J. Mongiello.
“[D]elicacies in proportion” (the title of this book) were the words used by Washington correspondent and writer Ben Perley Poore to complete a list of the foods served at a presidential inaugural ball supper in 1881. The book discusses White House food and entertaining under the twelve administrations between 1850 and 1901. ORDER AT AMAZON HERE.
$2.99 Kindle or E-reader and up to $6.00 printed. An overview of food and entertaining in the White House, 1901–1953. Authored by Patricia B. Mitchell. Edited by Sarah E. Mitchell. Foreword by former White House chef Martin C.J. Mongiello. Published 2005. 25 recipes, 142 research notes, 12,872 words.
Writer Gilson Willets in 1908 used the words “plain food and high thinking” to describe the philosophy of Theodore Roosevelt. Patricia B. Mitchell chose his phrase to be the title of her book about White House entertaining under the eight administrations between 1901 and 1953. ORDER AT AMAZON HERE.