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Author: Julie Hyzy
Publisher: Penguin
ISBN: 1440644071
Category : Fiction
Languages : en
Pages : 340
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Book Description
White House executive chef Ollie Paras has to put her own interests on the back burner when a kindly electrician is electrocuted to death, and the First Lady’s nephew dies in an apparent suicide less than 24 hours after cleaning shrimp with Ollie. Ollie suspects something fishy is going on. She’ll have to watch her back—and find a killer unlikely to be pardoned.
Author: Julie Hyzy
Publisher: Penguin
ISBN: 1440644071
Category : Fiction
Languages : en
Pages : 340
Get Book Here
Book Description
White House executive chef Ollie Paras has to put her own interests on the back burner when a kindly electrician is electrocuted to death, and the First Lady’s nephew dies in an apparent suicide less than 24 hours after cleaning shrimp with Ollie. Ollie suspects something fishy is going on. She’ll have to watch her back—and find a killer unlikely to be pardoned.
Author: Russell Kramer
Publisher: Time Life Medical
ISBN: 9780783548821
Category : Cooking
Languages : en
Pages : 132
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Book Description
The companion cookbook for Warner Brothers' charming and hilarious new movie, My Fellow Americans, co-starring Jack Lemmon, James Garner, Lauren Bacall, and Dan Ackroyd, Hail to the Chef! offers a humorous salute to the palate featuring recipes for more than 100 favorite American dishes. of photos.
Author: Matthew Wendel
Publisher:
ISBN: 9781931917933
Category : Cooking, American
Languages : en
Pages : 174
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Book Description
"Chef Matthew Wendel provides a first-hand account of his years working for President George W. Bush and his family at Camp David and at their Texas home on Prairie Chapel Ranch. He offers a collection of recipes, photographs, stories, and memories of daily life as senior advance representative in the Office of Presidential Advance and as the personal chef and personal assistant to the president. Included with recipes of the author's signature hot cinnamon rolls and fried chicken are the Bush family's favorite dishes, meals that world leaders were served, and a behind-the-scenes look at how he prepared for head of state visits and shopped for the first family. Wendel's account reveals a unique window into the hard work, detail, and protocol involved in working for the first family and reveals how the president welcomed world leaders using both his home and the power of sharing a meal in an intimate setting as a bridge-building diplomatic tool. Smoked beef tenderloin, stacked enchiladas, hot rolls, soups, and plenty of fresh salads were staples for the Bushes, but cheeseburgers became a tradition for their luncheons with world leaders at Prairie Chapel Ranch. Providing wholesome, delicious, comforting food to guests was their way of saying "Welcome. We're glad you are here." -- Amazon.com.
Author: Julie Hyzy
Publisher: Penguin
ISBN: 1101206527
Category : Fiction
Languages : en
Pages : 340
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Book Description
Introducing White House Assistant Chef Olivia Paras, who is rising-and sleuthing-to the top. Includes recipes for a complete presidential menu! Never let them see you sweat-that's White House Assistant Chef Olivia Paras's motto, which is pretty hard to honor in the most important kitchen in the world. She's hell-bent on earning her dream job, Executive Chef. There's just one thing: her nemesis is vying for it, too. Well, that and the fact that an elusive assassin wants to see her fry.
Author: Chef AJ.
Publisher: Createspace Independent Publishing Platform
ISBN: 9781456576097
Category : Cooking (Natural foods)
Languages : en
Pages : 0
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Book Description
Describes the benefits of a whole food, plant-based diet free of sugar, salt and oil, and provides recipes.
Author: Chef Aj
Publisher: Book Publishing Company (TN)
ISBN: 9781570674082
Category : Cooking
Languages : en
Pages : 196
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Book Description
This revision is a celebration of the amazing versatility and health benefits to be found in whole plant foods. Anyone looking to live an active, healthy lifestyle will find what they?re looking for with these recipes. Chef AJ shares her own inspiring journey to wellness where she learned about the healing power of whole plant foods. The authors clearly define the differences between processed and whole foods, explain why fiber- over calorie-dense is better, and offer numerous suggestions on how to replace the flavors of salt, oil, and sugar. All recipes are free of gluten, oil, sugar, and salt. Chef AJ creatively fuses nutrient-rich ingredients into outrageously tasteful combinations. This compendium of selections will provide nourishing and satisfying choices for anyone who wishes to feel at their best.
Author: Otto Borsich
Publisher:
ISBN: 9781947398559
Category :
Languages : en
Pages : 316
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Book Description
Told in his inimitable style, A Chef Is Born details Otto's life story. Rave reviews from multiple sources.
Author: Marion Kane
Publisher: Marion Kane food sleuth®
ISBN: 9781552856468
Category : Biography & Autobiography
Languages : en
Pages : 328
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Book Description
A compilation of food writer Marion Kane's memories, newspaper columns, and 80 recipes. Kane has been a food editor and writer at major newspapers for almost twenty years.
Author: Santos C. Vega
Publisher: Arcadia Publishing
ISBN: 9780738585123
Category : History
Languages : en
Pages : 132
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Book Description
During the late 1800s, prospectors in search of gold, silver, and copper began to settle around the Pinal Mountains area in Miami. By 1918, several mining companies had established roots and contributed to the town's booming growth. The community established housing, schools, a hospital, and a town government, and the population grew to 5,000. Soon, Miami achieved recognition as one of the main mining towns in the state, along with neighboring Globe, Jerome, Morenci, Superior, Ajo, and Ray-Sonora. The new mining opportunities brought immigrants from around the world to settle in the area and eventually turned Arizona into a leading contributor to the copper industry. Although mining's hold on the local economy has changed over the years, today at least 20 percent of Miami-area employment is centered around copper mining, which remains close to the heart of the first hardy miners' descendants.
Author: Alex Prud'homme
Publisher: Vintage
ISBN: 0525433031
Category : Cooking
Languages : en
Pages : 529
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Book Description
A wonderfully entertaining, often surprising history of presidential taste, from the grim meals eaten by Washington and his starving troops at Valley Forge to Trump’s fast-food burgers and Biden’s ice cream—what they ate, why they ate it, and what it tells us about the state of the nation—from the coauthor of Julia Child’s bestselling memoir My Life in France "[A] beautifully written book about how the presidential palate has helped shape America. . . . Fascinating."—Stanley Tucci Some of the most significant moments in American history have occurred over meals, as U.S. presidents broke bread with friends or foes: Thomas Jefferson’s nation-building receptions in the new capital, Washington, D.C.; Ulysses S. Grant’s state dinner for the king of Hawaii; Teddy Roosevelt’s groundbreaking supper with Booker T. Washington; Richard Nixon’s practiced use of chopsticks to pry open China; Jimmy Carter’s cakes and pies that fueled a détente between Israel and Egypt at Camp David. Here Alex Prud’homme invites readers into the White House kitchen to reveal the sometimes curious tastes of twenty-six of America’s most influential presidents and the ways their choices affected food policy around the world. And the White House menu grew over time—from simple eggs and black coffee for Abraham Lincoln during the Civil War to jelly beans and enchiladas for Ronald Reagan and arugula for Barack Obama. What our leaders say about food touches on everything from our nation’s shifting diet and local politics to global trade, war, class, gender, race, and so much more. Prud’homme also details overlooked figures, like George Washington’s enslaved chef, Hercules Posey, whose meals burnished the president’s reputation before the cook narrowly escaped to freedom, and pioneering First Ladies, such as Dolley Madison and Jackie Kennedy. As he weaves these stories together, Prud’homme shows that food is not just fuel when it is served to the most powerful people in the world. It is a tool of communication, a lever of power and persuasion, and a symbol of the nation. Included are ten authentic recipes for favorite presidential dishes, such as: *Martha Washington’s Preserved Cherries, *Abraham Lincoln’s Gingerbread Men, *William H. Taft’s Billy Bi Mussel Soup, *Franklin D. Roosevelt’s Reverse Martini, *Lady Bird Johnson’s Pedernales River Chili
