Hail to the chef

Throughout Dinner with the President, author Alex Prud’homme takes readers into the White House kitchen to reveal the tastes of twenty-six American presidents, how their meals were prepared, and the ways their choices affected food policy around the world. Prud’homme also tracks how the White House menu changed over time—including simple eggs and black coffee for Abraham Lincoln, squirrel stew for Dwight Eisenhower, enchiladas for Ronald Reagan, and arugula for Barack Obama.

This entertaining history explains how presidential meals are a tool of communication, a lever of power, a form of entertainment, and a symbol of the nation. Dinner with the President also includes ten authentic recipes for classic presidential dishes.

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