THE PRESIDENTIAL COOK BOOK by Henrietta Nesbitt

THE PRESIDENTIAL COOK BOOK

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KIRKUS REVIEW

Not a cookbook, not a recipe, did the new White House housekeeper find when she took up her duties with the Roosevelt there in 1933. Her successors will discover the deficiency more than met in this comprehensive cookbook. Each section is prefaced with a page of reminiscences, comments on the Roosevelt preferences, anecdotes of famous visitors, chitchat of the problems of running the cuisine where the table varied from the ""plain food"" preferred by the family, to the company specialities (with due regard to national and personal idiosyncrasies), where the numbers were unpredictable, and ""teas"" expanded to the thousands. Here's a book that might prove helpful to supplement Treat and Richards' Quantity Cookery (see P. 720), for Mrs. Nesbitt daily faced unplanned guests, and coped with it competently. Good recipes -- clearly presented- with quantity service indicated. Snob appeal as well.

Pub Date: Feb. 23rd, 1950
Publisher: Doubleday