OP: A Treasury of White House Cooking

G. P. Putnam’s Sons, 1972. Hardcover. Very Good. First printing.

Once the White House chef for the Eisenhowers, Francois Rysavy found that, even after leaving the position, he became a natural repository of presidential dining lore. Part memoir, part anecdotal history of state dinners and special occasions, A Treasury of White House Cooking (1972) is a pleasant read. 

Beginning with the menu served by the Nixons for Jacqueline Kennedy Onassis’ emotional first visit to the White House since 1963, Rysavy continues, with no apparent chronology, to share recipes and menus for the first families’ favorite meals and official events. 

You’ll find dishes from a formal dinner honoring the Duke and Duchess of Windsor, as well as Lady Bird’s German chocolate cake; a 1971 dinner in celebration of the 228th anniversary of Thomas Jefferson’s birth, featuring his own favorites, as well as President Grant’s “Roman punch,” which simply includes lemonade, champagne, and a splash of rum—although, a stronger alternative is given without the champagne, replaced with equal parts rum and brandy.

Our copy is a nice looking first printing, clean and unmarked. The jacket is clipped and shows wear about the edges.