Discover the rich legacy of American culinary history through Adrian Miller’s award-winning books.
Soul Food:
The Surprising Story of an American Cuisine, One Plate at a Time
This James Beard Award-winning book uncovers the rich history of one of America’s oldest fusion cuisines: soul food. Adrian explores the origins and cultural significance of a traditional soul food meal, sharing the backstory of each dish and what it reveals about African American heritage. With 22 recipes, this book offers a blend of traditional, health-conscious, and modern takes on classic soul food.
The President’s Kitchen Cabinet:
The Story of the African Americans Who Have Fed Our First Families from the Washingtons to the Obamas
In The President’s Kitchen Cabinet, Adrian presents a collective biography of the African American chefs and staff who have played pivotal roles in presidential kitchens from the Washingtons to the Obamas. Readers gain insight into how these culinary professionals shaped White House food traditions and influenced American history. The book includes 20 recipes and was nominated for both a NAACP Image Award for Outstanding Literary Non-fiction and the Colorado Book Award for History.
Black Smoke:
African Americans and the United States of Barbecue
Black Smoke celebrates the integral role of African Americans in the history of American barbecue, reclaiming their contributions to this iconic cuisine. Adrian combines fascinating stories with 22 mouth-watering recipes, offering readers a unique view of barbecue culture. This book won the 2022 James Beard Award for Reference, History, and Scholarship and was nominated for a Colorado Book Award for History.
Cooking to the President’s Taste:
Asian Heritage Chefs in White House History
Cooking to the President’s Taste reveals the forgotten stories of Asian heritage chefs who have cooked for our First Families. At the turn of the twentieth century, immigrant chefs and stewards from China, Japan, and the Philippines first made their mark in presidential cuisine by enlisting in the U.S. Navy and serving on presidential yachts. Whether the president was at home in the White House, traveling away on official business, relaxing at a presidential retreat, or entertaining foreign dignitaries, Asian immigrants and Asian Americans consistently delighted the presidential palate.
Through archival research, historical accounts, and personal interviews, these presidential chefs share behind-the-scenes anecdotes, their personal journeys, and the recipes that made them beloved. Never before have these stories and recipes been gathered together in one book. Cooking to the President’s Taste also features 60 recipes that range from presidential favorites to complete state dinner meals. All of the recipes have been tested so that you can prepare them in your own kitchen.
Perfect for home cooks, history buffs, and those curious about the intersection of culture and politics, Cooking to the President’s Taste gives tribute to the chefs who not only served our presidents and their adopted country, but also contributed to the rich tapestry of American heritage. You’ll savor this unique and more representative look at the American presidency.
