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Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House
A wonderfully entertaining, often surprising narrative history of presidential food: from Washington's lack of it at Valley Forge to Trump's well-done steaks with ketchup--what they ate, why they ate it, and what it all means--from the co-author of My Life in France.
The American presidents have been hosts to some of the most significant moments in our history over meals at 1600 Pennsylvania Avenue. And during such occasions, our commanders-in-chief have understood the value of breaking bread with both friends and foes—Thomas Jefferson’s nation-building receptions in the new capital Washington, D.C.; Ulysses S. Grant’s state dinner for the king of Hawaii; Booker T. Washington’s groundbreaking supper with Teddy Roosevelt; Richard Nixon’s practiced use of chopsticks to pry open China; Jimmy Carter’s détente between Israel and Egypt at Camp David.
Here, Alex Prud’homme invites readers into the White House kitchen to reveal the sometimes curious tastes of twenty-six of America’s most influential presidents, how their meals were prepared and by whom, and the ways in which their food policies affected people around the world. As each president grew into his distinguished role, his personal tastes evolved White House menus over time—from simple eggs and black coffee for Abraham Lincoln during the Civil War and celebratory turtle soup after, to squirrel stew for Dwight Eisenhower, jelly beans and enchiladas for Ronald Reagan, and arugula for Barack Obama. What our leaders say about food touches on everything from our nation’s shifting diet and local politics to global trade, science, religion, war, class, gender, race, and so much more.
Prud’homme also pulls back the curtain on overlooked figures like George Washington’s enslaved chef, Hercules Posey, whose meals burnished the president’s reputation before the cook narrowly escaped to freedom, or pioneering First Ladies, such as Dolley Madison and Jackie Kennedy, who used food and entertaining to build political and social relationships. As he weaves these stories together, Prud’homme reveals that food is not just fuel when it is served to the most powerful people in the world. It is a tool of communication, a lever of power and persuasion, a form of entertainment, and a symbol of the nation.
The American presidents have been hosts to some of the most significant moments in our history over meals at 1600 Pennsylvania Avenue. And during such occasions, our commanders-in-chief have understood the value of breaking bread with both friends and foes—Thomas Jefferson’s nation-building receptions in the new capital Washington, D.C.; Ulysses S. Grant’s state dinner for the king of Hawaii; Booker T. Washington’s groundbreaking supper with Teddy Roosevelt; Richard Nixon’s practiced use of chopsticks to pry open China; Jimmy Carter’s détente between Israel and Egypt at Camp David.
Here, Alex Prud’homme invites readers into the White House kitchen to reveal the sometimes curious tastes of twenty-six of America’s most influential presidents, how their meals were prepared and by whom, and the ways in which their food policies affected people around the world. As each president grew into his distinguished role, his personal tastes evolved White House menus over time—from simple eggs and black coffee for Abraham Lincoln during the Civil War and celebratory turtle soup after, to squirrel stew for Dwight Eisenhower, jelly beans and enchiladas for Ronald Reagan, and arugula for Barack Obama. What our leaders say about food touches on everything from our nation’s shifting diet and local politics to global trade, science, religion, war, class, gender, race, and so much more.
Prud’homme also pulls back the curtain on overlooked figures like George Washington’s enslaved chef, Hercules Posey, whose meals burnished the president’s reputation before the cook narrowly escaped to freedom, or pioneering First Ladies, such as Dolley Madison and Jackie Kennedy, who used food and entertaining to build political and social relationships. As he weaves these stories together, Prud’homme reveals that food is not just fuel when it is served to the most powerful people in the world. It is a tool of communication, a lever of power and persuasion, a form of entertainment, and a symbol of the nation.
528 pages, Paperback
First published February 7, 2023
489 people are currently reading
2575 people want to read
About the author
Alex Prud’homme
13 books53 followersAlex Prud’homme is an American journalist and the author of several non-fiction books.
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Displaying 1 - 30 of 219 reviews
June 28, 2023
"Like any other [residence], the White House runs on food. But no other building represents the presidency, or is subject to as much scrutiny, as 1600 Pennsylvania Avenue. It is at once a home, a busy office, a social hub, a decorative arts museum, the only residence of a national leader that invites the public inside, a 'fortress disguised as a home,' Michelle Obama said and, as Jackie Kennedy put it, 'an emblem of the American Republic.' In short, the Executive Mansion is the most powerful house in the world. And so it follows that the meals and food policies created there are among the most influential in history . . . hardly frivolous, a meal [there] is never simply a meal." -- from the intro
Culinary writer Prud'Homme has served up an extremely tasty socio-historical tome with his utterly fascinating Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House. (I also want to thank the Adamstown Library of Lancaster County, PA for displaying this on their new release shelf, or I otherwise would not have chanced upon it.) Although by title and/or description this may sound like the most boring book ever imaginable, author Prud'Homme has clearly done extensive research to present informative and revealing information about the dietary likes and kitchen prowess of a number of the U.S. Commander-in-Chiefs, from the 'Founding Father' George Washington (whose ivory dentures made it occasionally difficult for him to truly enjoy certain foods) and up into the more controversial ones of the 21st century. Although he does not profile every POTUS - that would probably required a book three times this length - the personalities that ARE highlighted are a nicely assembled bunch, among them Lincoln, both Roosevelts, Truman, Kennedy, and Reagan. (For the unofficial record, Eisenhower and Carter are said to be the most legitimately talented in the kitchen at preparing actual meals, likely owing to their both being raised by sturdy farm families AND their military service.) Also as importantly, the First Ladies are given their due - Dolley Madison and Julia Grant sound like some amazingly personable women who were great in their roles, whether as spouse or social event director - as well as the Executive Chefs who have served and toiled away in the White House galley. Just as remarkably, author Prud'Homme keeps things in a bipartisan tone for much of the book until a sour flavoring on certain individuals creeps in during the much later chapters. However, I'll give that a pass as I was so engrossed by his book that I read the initial 100 or so pages in an extended sitting going on only three hours of sleep. I love reading about American history, and Dinner with the President spins a uniquely fresh angle on things.
Culinary writer Prud'Homme has served up an extremely tasty socio-historical tome with his utterly fascinating Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House. (I also want to thank the Adamstown Library of Lancaster County, PA for displaying this on their new release shelf, or I otherwise would not have chanced upon it.) Although by title and/or description this may sound like the most boring book ever imaginable, author Prud'Homme has clearly done extensive research to present informative and revealing information about the dietary likes and kitchen prowess of a number of the U.S. Commander-in-Chiefs, from the 'Founding Father' George Washington (whose ivory dentures made it occasionally difficult for him to truly enjoy certain foods) and up into the more controversial ones of the 21st century. Although he does not profile every POTUS - that would probably required a book three times this length - the personalities that ARE highlighted are a nicely assembled bunch, among them Lincoln, both Roosevelts, Truman, Kennedy, and Reagan. (For the unofficial record, Eisenhower and Carter are said to be the most legitimately talented in the kitchen at preparing actual meals, likely owing to their both being raised by sturdy farm families AND their military service.) Also as importantly, the First Ladies are given their due - Dolley Madison and Julia Grant sound like some amazingly personable women who were great in their roles, whether as spouse or social event director - as well as the Executive Chefs who have served and toiled away in the White House galley. Just as remarkably, author Prud'Homme keeps things in a bipartisan tone for much of the book until a sour flavoring on certain individuals creeps in during the much later chapters. However, I'll give that a pass as I was so engrossed by his book that I read the initial 100 or so pages in an extended sitting going on only three hours of sleep. I love reading about American history, and Dinner with the President spins a uniquely fresh angle on things.
February 11, 2023
political bias
An entertaining read with some fascinating anecdotes. However once it hits the Obama years the author’s political bias ruins the discourse, with lengthy rants about corporations and so called Big Food. There is scant recognition of the role of agricultural advances and technology in reducing world hunger.
An entertaining read with some fascinating anecdotes. However once it hits the Obama years the author’s political bias ruins the discourse, with lengthy rants about corporations and so called Big Food. There is scant recognition of the role of agricultural advances and technology in reducing world hunger.
March 16, 2023
I have long been a history buff and have recently become fascinated by life in the White House. When combined with my interest in food and cooking, Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House is a must read book for me.
From Washington to Biden (although not every president is included) we learn both a concise history and a look at the food they prefer and dishes served by the White House kitchen. It was a really intriguing trip through history for me.
It discussed which presidents were gourmets, which liked good wholesome food and which didn't really care about food at all.
We learned that John Adams:
Though a strong believer in temperance, he began every morning with a gill (a half cup) of hard cider and a handful of Baptist cakes—dough fried in bacon fat, also known as holy pokes or huffjuffs—for his health.
While FDR loved good food, Eleanor felt it served only to nourish the body and hired a cook who economized and made good use of leftovers. Ernest Hemingway noted while eating at the White House:
Ernest Hemingway described a 1937 dinner there as “the worst I’ve ever eaten…rainwater soup followed by rubber squab, a nice wilted salad and a cake some admirer had sent in. An enthusiastic but unskilled admirer.”
The book described numerous meals and menus. Here is one from the Kennedy era:
On April 5, 1961, Verdon served a lunch for the British prime minister, Harold Macmillan, and sixteen guests at the White House. The menu included trout in Chablis and sauce Vincent; beef au jus; artichoke bottoms Beaucaire; and a dessert of meringue shells filled with chocolate and raspberries that he called désir d’Avril (April Desire). The meal was a hit.
This book is not for everyone, and I expect that there are those who would find it overly long and tedious, but I enjoyed every minute of it.
From Washington to Biden (although not every president is included) we learn both a concise history and a look at the food they prefer and dishes served by the White House kitchen. It was a really intriguing trip through history for me.
It discussed which presidents were gourmets, which liked good wholesome food and which didn't really care about food at all.
We learned that John Adams:
Though a strong believer in temperance, he began every morning with a gill (a half cup) of hard cider and a handful of Baptist cakes—dough fried in bacon fat, also known as holy pokes or huffjuffs—for his health.
While FDR loved good food, Eleanor felt it served only to nourish the body and hired a cook who economized and made good use of leftovers. Ernest Hemingway noted while eating at the White House:
Ernest Hemingway described a 1937 dinner there as “the worst I’ve ever eaten…rainwater soup followed by rubber squab, a nice wilted salad and a cake some admirer had sent in. An enthusiastic but unskilled admirer.”
The book described numerous meals and menus. Here is one from the Kennedy era:
On April 5, 1961, Verdon served a lunch for the British prime minister, Harold Macmillan, and sixteen guests at the White House. The menu included trout in Chablis and sauce Vincent; beef au jus; artichoke bottoms Beaucaire; and a dessert of meringue shells filled with chocolate and raspberries that he called désir d’Avril (April Desire). The meal was a hit.
This book is not for everyone, and I expect that there are those who would find it overly long and tedious, but I enjoyed every minute of it.
March 27, 2023
This is a well researched book about the evolution of White House food both for their families and in their entertaining at official events. Although it focuses on the presidents, it shows how the tastes in this country have changed over the years.
Beginning with the Obama presidency, the author interjects too much politics into the book. I felt like it did a disservice to the Obamas not to tell their story. I found myself skimming the pages. Even though I sometimes agreed with the author's views, I read this book to hear about the presidents not to hear the author's views.
Beginning with the Obama presidency, the author interjects too much politics into the book. I felt like it did a disservice to the Obamas not to tell their story. I found myself skimming the pages. Even though I sometimes agreed with the author's views, I read this book to hear about the presidents not to hear the author's views.
February 28, 2024
interesting subject with tons of insight into both life inside the white house and the history of food in america. talking about presidents through food humanizes them in a way that made this a really enjoyable and entertaining read but it speaks to how evil some of these men are that not even a silly food story could lighten the vibe. reagan chapter was upsetting and the trump chapter, while i expected the whole “mcdonalds at the white house” stuff to be kinda funny, only brought me back to how miserable those four years were. the one thing i really didn’t like was how redundant some of this feels. it’s an interesting subject but he really needlessly milks some of these points. still enjoyed, made me hungry
August 14, 2023
I learned about food and what was popular during certain times in history. It was interesting to learn about the presidents and their families' eating habits and likes. I felt there was some political bias that could have been left out. It did nothing for the subject. Would have preferred Prud'Homme's focusing on just food, meals, and entertaining. I wanted more juicy behind-the-scene stories.
May 15, 2023
This is a very dense book. There was too much information about things I already knew or did not care about. There were some interesting tidbits, but I ended up skimming for the most part.
January 8, 2025
This was a really fun combination of short presidential biographies, US history, and a look at how the First Family's food choices influenced events throughout the history of the US. The book is presented in roughly chronological order with some slight jumping around to either reinforce a point or highlight a key difference. It opens with an account of the Jefferson-hosted dinner which helped lead (among other things) to the selection of the site of the US capitol city and break a political stalemate between Alexander Hamilton and James Madison.
I really liked the idea of the book which Mr. Prud'Homme came up with. It was a really fun way to zoom through US history and an interesting glimpse into the private lives and personalities of the First Family and the US Presidents themselves. In some cases the stories reinforced my opinions and in others, shed new light on people or events I hadn't previously considered. The other thing I really came to appreciate was how much the First Family's choices in what and how they eat influence the broader food trends of the US.
I really liked the idea of the book which Mr. Prud'Homme came up with. It was a really fun way to zoom through US history and an interesting glimpse into the private lives and personalities of the First Family and the US Presidents themselves. In some cases the stories reinforced my opinions and in others, shed new light on people or events I hadn't previously considered. The other thing I really came to appreciate was how much the First Family's choices in what and how they eat influence the broader food trends of the US.
November 6, 2023
Delightful dive into many of the presidents, their approach to food and food policy, and how that has kept with the times or what that meant for America at that time. Though it might feel exhaustive at times, president-after-president, it was interesting, engaging, and approachable.
September 11, 2025
Great book
Learned a lot
I like Ike too
Learned a lot
I like Ike too
September 17, 2025
This one took me awhile to get through. Not sure why🤔. I really enjoyed it but it made me hungry. Learned some things I didn’t know and relearned some things that I forgot.
May 8, 2023
Someone should send this book to the current POTUS (the eater in chief) and FLOTUS. Rarely do I read a book where I’m engrossed in the first few pages. This is an interesting historical view of White House eating habits. And I wish I had a White House executive chef at my disposal!
February 25, 2023
This book was very interesting to read. The amount of detail involved in preparing food for the White House from the beginning and through the years was eye opening. Tended to be a bit political, especially when describing the food habits of the more current Commanders in Chief, but it didn’t take away from a fascinating look behind the scenes.
March 29, 2024
Really enjoyed this! A really fun lens to view the presidents through. Lots and lots of trivia. He includes some nice pictures, too, so I recommend a book over an audiobook
January 11, 2025
4.25/5⭐️s - Stumbled across this chonker in a cookbook shop in DC, and even though the title sounded a little boring to me (which is silly because I love food writing), I basically HAD to buy it because it's written by Julia Child's great nephew - yes, my Julia obsession goes the distance, friends. And it's signed. Like, I had to buy it. Anywho... I enjoyed it more than I thought I would. The book doesn't cover every president, but it does span all the way from Washington to Biden. It's a well-researched and thoughtfully articulated look at how the first families influenced food and diet in our country throughout the years, and how many of them, but not all (looking at you "McDonald Trump"), used it as a means for peace, connection, and communication. Some chapters I learned a lot of little things I never knew, some of them heartwarming, and some of them just frustrating reminders that it's all a political game - so much time spent keeping up appearances and falling behind in action. The Trump chapter was a depressing walk down memory lane. In contrast, the Jimmy Carter, Obama, and FDR chapters were especially engaging for me. The whole thing is easy to digest (pun intended) and reads in a relatable way. My only complaint is that it was a little repetitive at times, and this is the second food-centric book I've listened to (I listened to some of the audiobook) where the narrator mispronounced stage - in the chef world it's pronounced "stahzh," foodie books really gotta get this right, haha.
December 2, 2023
Come behind the scenes in the White House where unique repasts meet up with diplomacy. Such is the art and science of the State Dinner. Some Presidents instinctively knew how to deploy this technique while others may have literally floundered! The author traces the importance of food, tastes and adventures in eating and politics through more than 20 Presidents beginning with Washington. Learning about the intersection between the White House kitchens, the First Ladies and the Presidents who wished to create “deals” was at times fascinating, intriguing, and even humorous. This is history with a taste of the past. The author includes some recipes from former White House ladies that only the most daring would attempt to replicate today. Recommended.
January 10, 2025
I'd like to give this 3.5 stars. This was a chronological (though not comprehensive) walk through the Presidents of the United States, and the culinary choices they made or had. There's a lot I liked about this book - but that probably has more to do with my feelings about American history as well as food. It was amusing to learn about the various things that some had flown in, or strictly avoided, or had an irrational intolerance of. I appreciated the extra insights into those around them as well. The pacing of the book was off, at times, and sometimes the author's interjected opinions felt out of place, or like they were detracting from the book. Still - very well researched, and insightful - if insightful into a footnote of history.
September 14, 2023
I enjoyed the stories about the different presidents and their families that were featured in this book. I really enjoyed the behind-the-scenes look into the White House kitchen and the importance of food in politics, which I had honestly never really considered. So, as usual, I learned quite a bit!
December 24, 2025
I picked this up a while ago because I read a lot of presidential bios and thought it would be interesting! I have to say, this was possibly the most random book I’ve ever read. I know there is A LOT of ground to cover, but at times I had whiplash from the jumping around. I did learn some fun facts and liked learning about the White House Kitchen and State Dinners!
April 22, 2024
I did enjoy reading this, but I am sure a number of people might get bogged down if they are not history people. Lots of interesting tidbits about little white house stories. The basic idea that people who share food can also share ideas and agreements. Nicely done.
February 9, 2025
It’s not a page turner. Most people might even find it boring. But my culinary background made this a really interesting read for me. It made the history of the presidents a lot more fascinating because I’m fascinated by the eating habits of people.
September 12, 2023
A very interesting look at the importance of food in the White House.
May 5, 2024
If you’re interested in food and history, this is the book for you! 💛
August 20, 2025
I love food and history, so this was fantastic. Food and diplomacy! And hey, this is great research for a presidential food truck lol
November 5, 2025
One of my favorite reads of the year, combining two of my favorite things; food and presidential history. Plant your victory garden today!
August 17, 2024
Can't lie, I borrowed this book thinking it might be a little boring but interesting -- and it was absolutely and completely not boring!
Highly recommend, whether you're into politics or food.. or not.
Highly recommend, whether you're into politics or food.. or not.
March 17, 2023
Most of this book is a delightful, often surprising, history of White House food, chefs, Presidential preferences (and more importantly, First Lady preferences). It is a minor but focused and compelling history of the White House itself – kitchens, grounds, cooking and protocols, culinary personnel - dining with others as a fundamental means of diplomacy, inter-personal relations and social co-existence using a selection of 26 of our 46 Presidents as the thematic narrative line. The author largely succeeds... strewing revelatory nuggets throughout the narrative. Jefferson’s use of dumbwaiters. The irrepressible Dolly Madison. Grant staging the first ever state dinner in the United States – honoring King Kalakaua of Hawaii. Taft relishing possum stew – and the consequent regular gifts of possums received at the White House. FDR’s formidable house-keeper (Eleanor’s doing) Mrs. Nesbitt and her tyrannical influence upon him, his diet and life in the White House. Eisenhower cooking for guests – steak on the grill. In the process, the author offers objective appraisals, and personality sketches, of the subject Presidents and their spouses – good features and traits, and bad. It makes for compelling reading, and balanced portraits of the very human people behind the titles.
Along the way, the author offers reflections on the greater political and historical events and issues of the time... for example, the contradictions inherent to Jefferson, the man who wrote “All men are created equal...” and believed it, yet owned slaves despite opposing slavery. He also uses the subject administration to riff on some fascinating digressions – a brief overview of sugar and its historical importance in the wake of King Kalakaua’s state dinner (sugar was then Hawaii’s major export); jelly beans after writing about Reagan’s taste for them; the process of the Camp David accords managed by Carter, and more.
He also offers brief ‘historical place markers’ noting things for which the relevant administration is known. These passing comments are most often one-dimensional to the point of misleading. For one example, regarding FDR’s New Deal, the author confines himself to a single sentence averring that it delivered America from the Great Depression, when in fact it did not. But that is a far more complex subject than can be shrugged off in one incorrect sentence. This is a failure of intense over-simplification that is apparent throughout the book.
In recounting recent administrations, roughly from Bush 43 through the Biden regime, the author loses his footing. There is little about food in the White House, or the issues of state dinners and the intricacies of culinary diplomacy. (Although to be fair, there pretty much was no such thing during the Trump administration so he’s on solid ground there). He does briefly recount some of the food likes and dislikes of these modern Presidents, but expends himself on food politics, government nutrition policies he likes or wants, averting climate crisis by food policy, and other big government initiatives involving food, the food industry and food production. It is not as much fun to read as the prior 80% of the book. And oddly, in his chapter on Biden, he writes glowingly and at greater length about Vice President Kamala Harris than he does the Bidens... it reads more like a campaign promotional document. No other Vice President in any of the other 25 administrations considered gets even a mention... it is off-putting, not characteristic of the theme and tenor of the book. His treatment of these last few administrations is the difference costing this book that fifth rating star...
Along the way, the author offers reflections on the greater political and historical events and issues of the time... for example, the contradictions inherent to Jefferson, the man who wrote “All men are created equal...” and believed it, yet owned slaves despite opposing slavery. He also uses the subject administration to riff on some fascinating digressions – a brief overview of sugar and its historical importance in the wake of King Kalakaua’s state dinner (sugar was then Hawaii’s major export); jelly beans after writing about Reagan’s taste for them; the process of the Camp David accords managed by Carter, and more.
He also offers brief ‘historical place markers’ noting things for which the relevant administration is known. These passing comments are most often one-dimensional to the point of misleading. For one example, regarding FDR’s New Deal, the author confines himself to a single sentence averring that it delivered America from the Great Depression, when in fact it did not. But that is a far more complex subject than can be shrugged off in one incorrect sentence. This is a failure of intense over-simplification that is apparent throughout the book.
In recounting recent administrations, roughly from Bush 43 through the Biden regime, the author loses his footing. There is little about food in the White House, or the issues of state dinners and the intricacies of culinary diplomacy. (Although to be fair, there pretty much was no such thing during the Trump administration so he’s on solid ground there). He does briefly recount some of the food likes and dislikes of these modern Presidents, but expends himself on food politics, government nutrition policies he likes or wants, averting climate crisis by food policy, and other big government initiatives involving food, the food industry and food production. It is not as much fun to read as the prior 80% of the book. And oddly, in his chapter on Biden, he writes glowingly and at greater length about Vice President Kamala Harris than he does the Bidens... it reads more like a campaign promotional document. No other Vice President in any of the other 25 administrations considered gets even a mention... it is off-putting, not characteristic of the theme and tenor of the book. His treatment of these last few administrations is the difference costing this book that fifth rating star...
January 15, 2023
A fascinating look into the history of dining at the White House: lots of interesting information that will entice readers of non-fiction and history alike...highly recommended for book clubs and their public discourse after the fact.
April 20, 2023
One of those nonfiction books wearying in its scope, ambitiously devoting a few pages to food-related history on every single president from Washington to Biden, it is nevertheless a fascinating read. Prud'Homme makes the point, over and over again, that food and politics intersect in powerful ways.
Readers will find interesting the tastes of each president as catered to by the chefs and housekeepers who devoted careers to menus for daily living and state dinners. While much in the book is memorable, two examples include the lasting influence of Jackie Kennedy (responsible for coining the title, executive chef, and her famous Mount Vernon state dinner for the president of Pakistan) and the horrifyingly fascinating chapter on Trump that includes the infamous photo of $3,000 worth of fast food in the State Dining Room. Prud'Homme finishes up with recipes for signature presidential dishes, original and modified for a modern kitchen. Well done and a unique contribution to food history/American history collections. Adult.
Readers will find interesting the tastes of each president as catered to by the chefs and housekeepers who devoted careers to menus for daily living and state dinners. While much in the book is memorable, two examples include the lasting influence of Jackie Kennedy (responsible for coining the title, executive chef, and her famous Mount Vernon state dinner for the president of Pakistan) and the horrifyingly fascinating chapter on Trump that includes the infamous photo of $3,000 worth of fast food in the State Dining Room. Prud'Homme finishes up with recipes for signature presidential dishes, original and modified for a modern kitchen. Well done and a unique contribution to food history/American history collections. Adult.
March 27, 2024
I enjoyed this book so much! It was fascinating to read about each of the featured Presidents, and I loved all the food-related stories and information.
Displaying 1 - 30 of 219 reviews