The White House Chef Cookbook

The White House Chef Cookbook by Rene Verdon contains over 500 recipes and menus from Verdon, chef at the White House during the Kennedy years. This classic vintage cookbook from 1967 features practical, yet elegant recipes fit for a president. 


Format: Hardcover with dust jacket and plastic protective sleeve, 287 pages 

Copyright: 1967 

Publisher: Doubleday and Company, Inc. 

Author: Rene Verdon 

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Additional Details

Description: From time to time, a cookbook of such distinction is published that it adds a new dimension to the appreciation and enjoyment of the culinary art. Such is The White House Chef Cookbook, written by the man who was chosen by the Kennedys to be chef during their stay in the White House. 

Almost thirty years of training and experience in fine hotels, outstanding restaurants, and the White House stand behind each of the more than five hundred recipes presented in this sumptuous book. All of them, at one time or another, have been enjoyed by leaders in the arts, sciences, industry, and government from virtually every part of the globe. Rarely has any chef served so many famous people, and rarely have so many famous people lavished so much praise on a chef. 

In preparation for several years, The White House Chef Cookbook represents a response to literally thousands of people who requested that Rene Verdon write a cookbook featuring his own celebrated cuisine. While many of the dishes in these pages are classic French masterpieces -- Crabmeat Royale, Bouillabaisse Marseillaise, Pork Chops Charcutiere, Genoise, to name only a few -- others are simpler fare touched by the magic of a master chef: for instance, New England Clam Choivder, South-of-Boston Style, which so delighted President Kennedy that he ordered it served three days in a row. All of the recipes, Mr. Verdon stresses, can be prepared in the average American kitchen, and he offers many practical suggestions on how the best results may be achieved. 

The White House Chef Cookbook covers everything that goes into making a glorious meal: appetizers and hors d'oeuvres; soups; eggs (among other recipes, the author offers something reassuring here -- a disaster-proof souffle, one that can be reheated and repuffed); fish and sea food; poultry and game birds (a favorite of the Kennedy family was Poulet a I'Estragon); meats; sauces; vegetables; rice and noodles; salads; desserts; and a chapter devoted to Suggestions for Food Preparation. 

Throughout the book, the author presents the fascinating history of some famous dishes, and anecdotes drawn from his wide experiences, particularly with the celebrated family he served in the White House. They add a charming personal note to this superb cookbook by the best- known chef in the United States. 


Condition: Dust jacket has shelf wear and small tears. Further good condition. 

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