Critique de Booklist
The executive mansion's executive chef, Henry Haller, with an assist from Virginia Aronson, has produced a tome that covers some of the First Families' favorite recipes as well as dishes served for state dinners and other formal occasions. Organized by administration, the book begins with the Johnsons and concludes with the Reagans. In between the recipes, Haller reveals some innocuously gossipy insights into presidential eating habits, and those with a flair for the bizarre can serve their friends the same breakfast Richard Nixon ate the morning he resigned. White House cooking is American, to be sure, but the chef's touch is always evident in details like the addition of curry powder to tuna-noodle casserole. Ethnic dishes abound, but they have all been sanitized to make them thoroughly American. The best recipes come from Haller's native Switzerland. Public libraries will find heavy demand for this volume. Bibliography; to be indexed. MK. 641.5 Cookery [CIP] 87-9674
Critique du Library Journal
Presidents Johnson, Nixon, Ford, Carter, and Reagan enjoyed Haller's services as executive chef at the White House. His anecdotes are blended here with recipes served to each family, his own personal favorites, and scaled-down recipes for state events. The recipes cover a wide range: the Johnsons' barbecued ribs, Nixon's farewell breakfast hash, Reagan's favorite macaroni and cheese, Haller's crepes gruyere. The text sometimes verges on the obsequious, but the anecdotes are surprisingly interesting, even entertaining. For larger collections. SP (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
