Washington, DC (PRWEB) September 12, 2013
A new book from renowned White House chef John Moeller, who served three first families, will be released September 24, 2013. Dining at the White House—From the President's Table to Yours chronicles Chef Moeller’s journey from small town Lancaster, Pennsylvania to his remarkable 13 years working as a White House chef to three Presidents: President George H.W. Bush, President William Jefferson Clinton and President George W. Bush, and their families.
The book details the challenges of preparing très soigné cuisine in America’s most famous home. The book includes recipes Chef Moeller created for formal events and more intimate gatherings (with chef notes for the home cook) and a behind-the-scenes glimpse at the challenges of cooking in the White House. Throughout the narrative, Chef Moeller promotes his trademark use of fresh, healthy ingredients in one-of-a-kind dishes inspired by his classical French training with an American twist.
“No doubt you’ve seen the delectable meals served at the White House featured in a documentary or perhaps in a few movies,” notes Ellen Feld, Editor of Feathered Quill Book Reviews. “Tantalizing appetizers, scrumptious entrées, and desserts ‘to die for,’ are all important points of these amazing meals. Our mouths have watered but we will, most likely, never get to sample the offerings. Now, however, we have the next best thing, a book that delves into the mystical, and mouth-watering, world of White House meals, written by John Moeller, a chef who had the honor of cooking for three First Families. The book is a treasure-trove of behind-the-scene stories, not just of cooking, but of all things related to what it’s like living in the White House. From increased security measures, to celebrities showing up in the kitchen, this is a great source for enthusiasts of ‘everything White House’ as well as cooking fans.”
“Dining at the White House not only tells the story of how a young student studying in France becomes a chef at the most famous house in the world, but it also provides a behind-the-scenes look at several of America’s First Families,” comments Sara Hartley of Foreword Reviews . “John Moeller writes with candor and dignity about each administration he served and reveals warm, grateful families living as American royalty. From remembering to cook up a family dinner for Chelsea Clinton while her parents hosted dignitaries at a State Dinner to the sudden cancellation of a Congressional Picnic on the afternoon of 9/11, Mr. Moeller’s life in the White House kitchen has been anything but routine. He writes with the humility and star-struck wonder that a reader hopes for while led through the intimate details of such a high profile household. For the White House enthusiast, Dining at the White House pulls the curtain back on events and receptions, shows readers around the facilities on Pennsylvania Avenue and at Camp David, and introduces the nation’s leaders without politics, party, or publicity. For anyone who enjoys cooking, serving, or event planning, this is a must-read.”
“John Moeller has struck a wonderful balance in Dining at the White House,” says Carl Sferrazza Anthony, author of First Ladies, America’s First Families and historian of the National First Ladies Library. “From the very first nervous moment when he is bidden in to meet his first First Lady, Barbara Bush during a luncheon through the Millenium celebrations of the Clintons to his last day when his family joins him in a meeting with President George W. Bush at ‘the office,’ Moeller gives us the factual history yet also offers it in a personal narrative that is refreshingly simple, direct and balanced. The book is similarly well-balanced between text and descriptions and images of mouth-watering meals and recipes served at the White House.”
A native of Lancaster, Pa., Chef Moeller has more than 30 years of experience as a chef, working in New England, the Burgundy region of France, and at the White House serving three First Families and their guests. A graduate of Johnson & Wales University in Providence, RI for Culinary Arts, Chef Moeller also studied French at the University of Dijon and apprenticed as a chef in a number of fine dining restaurants in the Burgundy and Brittany regions of France. He became a White House chef in September of 1992, serving until 2005—one of the longest tenured chefs across three Administrations. He currently is conducting a book tour and runs State of Affairs catering.
The book retails for $35.00 and is published by American Lifestyle Publishing, an imprint of LifeReloaded Specialty Publishing, based in Lancaster, PA. For more information, visit us on the web at http://www.DiningAtTheWhiteHouse.com. Like us on Facebook at http://www.facebook.com/DiningAtTheWH.
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