| | |  | Friedr Dick Knives | Home » » » All the Presidents' Pastries: Twenty-Five Years in the White House, A Memoir | | | | | | | Description: | | This extraordinary success-story-told by the hero himself-of a young French pastry chef who climbed his way to the top, embodies the great American dream. After working at the Savoy in London, the George V in Paris, the Princess in Bermuda, and the Homestead in Virginia, Roland Mesnier took on the job of a lifetime as pastry chef to the White House. He provides behind-the-scenes insight into the characters, tastes, and obsessions of the five presidents and first ladies he served during his 25 years in Washington. Having witnessed major world events from the hub of the world's superpower, Mesnier has unique perspective on both crises and celebrations. He recounts stories such as Carter's incessant battle for the return of American hostages in Tehran, the aftermath of the attempt to assassinate Reagan, Bush senior's doubts after the war in Kuwait, and the shock of September 11. He uncovers intimate details such as Mrs. Reagan's bad moods and Prince Charles's embarrassment at not knowing how to use a tea bag. Fiercely loyal to each of the first families, Mesnier's bipartisan message is positive and inspirational. Twelve easy-to-follow recipes include the favorite desserts of presidents Jimmy Carter, Ronald Reagan, George Bush, Bill Clinton, and George W. Bush. | | | Product Details: | | | Author:
| Roland Mesnier | | Hardcover:
| 352 pages | | Publisher:
| Flammarion | | Publication Date:
| February 13, 2007 | | Language:
| English | | ISBN:
| 208030559X | | Package Length:
| 9.3 inches | | Package Width:
| 6.3 inches | | Package Height:
| 1.1 inches | | Package Weight:
| 1.5 pounds | | Average Customer Rating:
|  based on 13 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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 fun bookMay 09, 2010
this book gives you a new insight into the White House families
2 of 3 found the following review helpful:
From farmhouse to the White HouseNov 30, 2008
Roland has written an inspiring and interesting book. He's a true American success story - hard work, dedication, discipline and effort took him from the life of a peasant in France to forty amazing years in the White House. I liked this part of the story very much, especially since I worked with Roland for all eight years of the Clinton administration. But I equally enjoyed reading about all the other First Families he served, always with the same discretion and devotion.
It's too bad color photos are so expensive to print - his descriptions of elaborate desserts make you long to see more. I can attest to several myself, though. Having attended the State Dinner for the President of Argentina, I know the whole table gave a gasp when the waiter presented the dulce de leche bombe with the chocolate tango dancers. And then there was that congressional picnic where he served a berry cobbler so good I had to go back THREE times, just for quality control purposes, you understand;-)
This book tells a good story and offers delicious recipes - a winning combination.
3 of 3 found the following review helpful:
Pefect View of inside the Nations First Family HomeJun 07, 2008
Roland did a perfect job detailing every event he baked for. Without favoring or dishing any real dirt the book was a winner. Roland would be a pefect employee for any company in the world. Integrity is the word I think of when I think of this book/
13 of 15 found the following review helpful:
A true artist.Sep 01, 2007
When I checked this book out from the library, my intention was only to check out the recipes in the back. But I started reading Roland Mesnier's life story, and found myself totally engrossed in it. What an inspirational life story this is.... Mr. Mesnier grew up poor in France, and through talent, determination, and a lot of hard work, he became probably one of the best pastry chefs on the planet.
Several things stood out for me in this book. The first was how interesting his early life was.. how he grew up with basically nothing, became an apprentice, perfected his craft, and continually pushed himself to become better and better--even during his later days at the White House. He never once rested on his laurels, although he easily could have.
The second thing that stood out for me was how he regarded each of the "first families" he worked for. He clearly grew very attached to whoever he worked for, and through his eyes I was able to see the various Presidents and First Ladies as the normal human beings they are. That's an interesting perspective you don't usually see.
Thirdly, I could barely keep my mouth from watering while reading about all the amazing desserts that were prepared over Mr. Mesnier's 40-something year career! Note: don't read this if you are hungry.
One last note: One of the reviewers mentioned a left-leaning slant to Mr. Mesnier's politics. I simply did not see that. In fact, he seemed particularly attached to the family of Bush Sr. And when the Iraq war was looming, he was in full support of it, so much so that he couldn't believe that his home country of France was against it. There are many other examples, but the point is, Mr. Mesnier was very loyal to whomever he served, whether Democrat or Republican.
7 of 7 found the following review helpful:
Through the Looking GlassJul 02, 2007
In All the Presidents' Pastries, Roland Mesnier provides a glimpse into a hidden world
of White House power through the eyes of its renowned former pastry chef. For those of
us outside the concrete street barriers of 1600 Pennsylvania Avenue and the cocktail
circuits of policy wonks, pundits, and political celebrity, his memoir makes
us feels privy to select secrets of the rich and famous even as he respectfully shrouds
prominent indiscretions and missteps. They were there, and no doubt they would offer
tantalizing fodder for curious gossip mongers. Instead Mesnier's enthusiastic recollections
of his White House adventures read as delectably as President's Reagan's favorite
chocolate mousse tastes rich, but without the bite and heat of the crystallized ginger
melded within the mix. For those seeking to recreate executives' favorites, there is a
small collection of recipes at the end of the book.
Similar to Mesnier's first successful book, Dessert University, one discovers within the pages of All the President's Pastries, a mind that thrives on continual challenge, creates success through extensive thought and preparation, and moves on when an occasional snag clutters his mindscape. In preparation for Tony Blair's White House visit in 1998, Mesnier envisioned London's parliamentary clock, Big Ben, as the dessert's stunning chocolate centerpiece. Unaware that logistics and time would become formidable obstacles to execution of the Big Ben replica, he "decided to take the bull by the horns and invent a new way of molding chocolate." In his characteristic humility, Mesnier shares that he and his staff "pulled off this minor tour de force thanks to a great deal of extremely fast work"; therefore, saving themselves from a metaphorical Go Straight to the Tower of London jail card.
I hope you all will enjoy reading Mesnier's Upstairs/Downstairs disclosure of White House anecdotes to discover the convivial yet complex Roland I know.
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