Presidents-EBOO

Tuesday, June 14, 2016

The Presidents and the Constitution: A Living History

In this sweepingly ambitious volume, the nation’s foremost experts on the American presidency and the U.S. Constitution join together to tell the intertwined stories of how each American president has confronted and shaped the Constitution. Each occupant of the office—the first president to the forty-fourth—has contributed to the story of the Constitution through the decisions he made and the actions he took as the nation’s chief executive.

By examining presidential history through the lens of constitutional conflicts and challenges, The Presidents and the Constitution offers a fresh perspective on how the Constitution has evolved in the hands of individual presidents. It delves into key moments in American history, from Washington’s early battles with Congress to the advent of the national security presidency under George W. Bush and Barack Obama, to reveal the dramatic historical forces that drove these presidents to action. Historians and legal experts, including Richard Ellis, Gary Hart, Stanley Kutler and Kenneth Starr, bring the Constitution to life, and show how the awesome powers of the American presidency have been shapes by the men who were granted them. The book brings to the fore the overarching constitutional themes that span this country’s history and ties together presidencies in a way never before accomplished.

Exhaustively researched and compellingly presented, The Presidents and the Constitution shines new light on America’s brilliant constitutional and presidential history.

White House Chef: Eleven Years, Two Presidents, One Kitchen

“An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing ‘what’s best about American food, wine, and entertaining to the White House.’ His sophisticated contemporary food was generally considered some of the best ever served there.”

–Marian Burros, New York Times

White House Chef

Join Walter Scheib as he serves up a taste–in stories and recipes–of his eleven years as White House chef under Presidents Bill Clinton and George W. Bush.

Scheib takes readers along on his whirlwind adventure, from his challenging audition process right up until his controversial departure. He describes his approach to meals ranging from the intimate (rooftop parties and surprise birthday celebrations for the Clintons; Tex-Mex brunches for the Bushes) to his creative approach to bringing contemporary American cuisine to the “people’s house” (including innovative ways to serve state dinners for up to seven hundred people and picnics and holiday menus for several thousand guests).

Scheib goes beyond the kitchen and his job as chef. He shares what it is like to be part of President Clinton’s motorcade (the “security bubble”) and inside the White House during 9/11, revealing how he first evacuates his staff and then comes back to fix meals for hundreds of hungry security and rescue personnel. Staying cool under pressure also helps Scheib in other aspects of his job, such as withstanding the often-changing “temperature” of the White House and satisfying the culinary sensibilities of two very different first families.