This exceptionally fine book on what really goes on in the kitchen at the White House is simply a delightful and fun read. I marvel at how the author managed to satisfy two presidents, their families, and thousands of guests with his culinary talents and management skills.If you enjoy reading about presidents Clinton and Bush and their families up close and personal from an executive chef's experience over eleven years in their kitchen at the White House and other places of interest, you will be pleasantly surprised and delighted - wishing for more! No political motivation here, just anecdotes, plenty of recipes, some pictures, some comparisons concerning food preferences, and plenty of insights.So....what's for dinner? Well, Mrs.Clinton loved to entertain and discuss the menus provided by the author, Walter Scheib - she hired him away from the Greenbrier in W.Va. She depended upon him to provide her with expert advice and tasty American type food that would generate compliments, especially at state dinners. You will be wowed by what was accomplished in the kitchen during the eight Clinton years.When the Bush family moved into the White House, Walter naturally had to adapt to their tastes which leaned more toward Tex-Mex and American comfort food.....Laura Bush asked for menus that contained food that was generous, flavorful and identifiable. She had little contact with the executive chef, prefering to allow her secretary to interact when needed. Walter created memorable meals for this family but missed the innovations eagerly anticipated by the Clintons. After four years, he was replaced by Christeta Comerford, his assistant, whom he greatly admires.Thanks, Walter Scheib for the sheer pleasure you have given to White House readers like me - the recipes are clearly written and your descriptions of state dinners, picnics on the White House lawn, the innaugerations, etc. - just leave the reader wanting to know more!