The President's Table

December 15, 2007
An avid collector and student of the realia of presidential history, Landau offers up reproductions of hundreds of pieces from his own collection of menus and related artifacts documenting presidential entertaining at the White House, from the first George to the current one. The rich narrative and illustrations result in an opulent and intimate approach to presidential history by a man who has consulted on matters of protocol and entertaining with many presidents. The book is divided into three parts: Washington to Lincoln, Andrew Johnson to McKinley, and Theodore Roosevelt to George W. Bush. Each president receives his own chapter, offering highlights of the dining and the diplomacy that took place hand in hand. The result is an eclectic and novel look at our chief executives and the evolving trends in presidential protocol and politicsnot to mention the food! While the book is fascinating and visually appealingthe customized menus for White House dinners have always been special, and here Landau cites their artists, engravers, and printersits greater appeal will be as a coffee-table offering than a history book: historians will be frustrated by the lack of notes or an index. The book does include a list of suggested further reading, however, as well as a full compilationapparently the first ever of all presidential chefs, cooks, chief ushers, and stewards. Recommended for public libraries.Lisa A. Ennis, Univ. of Alabama at Birmingham Lib., Lister Hill

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