THE PRESIDENTS' COOKBOOK by Poppy & Patricia Brooks Cannon

THE PRESIDENTS' COOKBOOK

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KIRKUS REVIEW

Note the position of the apostrophe... recipes and running commentary span two hundred years. Not only regional and historical traditions emerge, but qualitative variety: from the sublime to the homey (lots of breads, desserts and simple entrees) with classics and antique curiosities (including bear steak, lettuce tart, calf's head, eels and transparent pie). The (doubtless large) audience will relish all the well-researched squibs on state etiquette and culinary tastes in each Presidential household, despite an over-cute style. Administrations which lacked the innovating spirit of Kennedy and Fillmore (he bought a stove) or the connoisseurship of Jefferson and Chester Arthur still have much to offer here... evocations of each period, and dishes of intrinsic interest, from the first ice creams to the last lima bean in Lady Bird's specialty.

Pub Date: Jan. 1st, 1967
Publisher: Funk & Wagnalls