A White House chef knows the Chief Executive in ways few others do, and many have served not only as cooks but as confidants and informal policy advisors. In his second book, Miller, the executive director of the Colorado Council of Churches, winner of a James Beard Award for Soul Food, and former special assistant to President Clinton, profiles the largely African American kitchen staffs who have worked for presidents from the nation’s beginning. Many of these individuals changed history in ways overlooked until now: one cook averted a plot to poison the first president, another compelled President Johnson to do all he could to support the Civil Rights Act. Miller tells these and other stories, drawing on a wide range of oral histories, interviews, photographs, cookbooks, and more.
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