Best Gifts For Fans of ‘The Great British Baking Show’

If you know a fan of “The Great British Baking Show” (aka, GBBS, GBBO, or “The Great British Bake Off”), finding a perfect Christmas present (or birthday present, or Mother’s Day gift, or just a way to show you care) doesn’t have to be a technical challenge—we’ve rounded up gifts that have both style and substance, and some are definite showstoppers.

Whether your recipient still pines for Mary, Mel, and Sue, or finds the new batch just as charming, when they unwrap one of these presents, from show-specific merchandise to essential baking tools, they’ll deem you star gift-giver for sure. Ready, set, shop!

Note: Prices do not include shipping and handling, where applicable. We have updated this guide with notes on items that are temporarily out of stock, or soon to be.

“The Great British Bake Off” Coloring Book, $12.46 on Amazon

Amazon

Even when the bakes don’t turn out as planned (collapsing cakes, melting mousse, grabbing salt instead of sugar…forgetting to turn on the oven), the intricate illustrations of each contestant’s creation are always perfect. Many of them, along with drawings of the tent and grounds, are collected in this coloring book for those who’d like to take a crack at shading them in by hand. (Incidentally, if you’ve ever wondered why we call the show by a different name in the U.S., it’s because “Bake Off” is kind of Pillsbury’s thing.)Buy Now

“The Great British Bake Off” prints, $19.11 and up on Tom Hovey’s The Baked Print Shop

Tom Hovey/The Baked Print Shop

If you (or your recipient) would rather just hang one of the lovely illustrations on your wall (albeit sans color), the show’s artist, Tom Hovey, sells prints in his online shop. From contestant Paul’s famous lion bread to Nadiya’s fizzy pop cheesecakes, the classics are well represented. Find prints from more recent seasons too, like Kim-Joy’s lemon lavender forest cake adorned with little foxes.

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“Baking with Kim-Joy: Cute and Creative Bakes to Make You Smile” by Kim-Joy, $17.48 on Amazon

Amazon

Aforementioned recent GBBS finalist Kim-Joy debuted her own cookbook last fall, and it’s full of incredibly charming bakes (would you expect anything less?). From pig-shaped profiteroles playing in a pool of chocolate mud to a dazzling space turtle cake, these are edible art projects as much as they are delicious desserts.Buy Now

“The New Way to Cake: Simple Recipes with Exceptional Flavor” by Benjamina Ebuehi, $15.29 on Amazon

Amazon

Another newer “Bake Off” contestant, Bejamina Ebuehi is all about putting flavor first—like in this Cardamom Cake with Mulled Wine Jam recipe she shared from her book. Her minimalist finishing touches are easy for anyone to achieve, but there’s nothing understated about her fantastic tasting desserts. For more, check out our chat with Bejamina (for the very first episode of our Table Talk podcast).Buy Now

Mason Cash Cane Mixing Bowls, $40-$120 on Food52

Food52

Made in England by Mason Cash since 1901, these iconic bowls that are used in the show are great for mixing all sorts of doughs, batters, frostings, and fillings, and they look fetching, of course—but the raised design also makes getting a grip easier, even when your hands are full of butter. Available from Food52 in three sizes and six colors, the sturdy earthenware bowls are microwave, oven, freezer, and dishwasher-safe as well.Buy Now

Star Baker Wooden Spoon, $16 on Etsy

Sassy Chikkin/Etsy

This beechwood spoon sports a hand-woodburned “Star Baker” motto with a design inspired by the show logo, but if you’d like a version engraved with your giftee’s name, this one fits the bill—while still alluding to the coveted title every baker hopes to earn each week, or at least once in a lifetime.Buy Now

Star Baker Apron, $18 on Etsy

pencraftE/Etsy

For those who’d rather wear their love on their sleeve (or chest, anyway), this “Star Baker” apron has two pockets for stashing tools and tidbits (and maybe a recipe that’s hopefully more detailed than “Make the custard.”). Its long length protects clothing from flying flour and lashings of ganache, and it’s available in black, navy, and red.Buy Now

Quilted Heat-Resistant Double Oven Mitt, $17.98 on Amazon

Cuisinart/Amazon

The handy double mitts many contestants use when taking their bakes out of the oven make great stocking stuffers or housewarming gifts, or can be combined with a few other baking tools for a multi-part present.Buy Now

“No One Likes a Soggy Bottom” Mug, $10.84+ on Etsy

Dragon in a Dress Store/Etsy

Soggy bottoms are a big no-no, but this cheeky catchphrase is sure to bring a smile to many fans of Mary Berry, whether emblazoned on a mug or printed in t-shirt form.Buy Now

“The Great British Baking Show” Seasons 1-5 DVD Set, $79.95 on Amazon

PBS/Amazon

For those who haven’t quite gotten used to Prue, Sandy, and Noel (or who adore them, but still have a soft spot for the original crew too), the DVD set of the first five seasons (as aired on PBS) makes it easy to re-watch favorite episodes, or just put them on for comforting background ambience, anytime. Sure, you can stream episodes—”The Great British Baking Show” Christmas special on Netflix is a must-watch!—but some people (my mom, for one) still fancy the old-fashioned option too. You can also find them at the PBS online shop.Buy Now

“The Great British Bake Off Big Book of Baking” by Linda Collister, $27.44 at Walmart

BBC Books/Amazon

Anyone who’s not only been inspired to bake by GBBO but tempted to recreate some of the specific show recipes will love this cookbook, although be aware that the measurements are metric. That’s easy enough to deal with if you have a kitchen scale (if your giftee doesn’t, be extra-generous and include one along with the book).Buy Now

“Mary Berry’s Baking Bible: Over 250 Classic Recipes” by Mary Berry, $26.49 on Amazon

BBC Books/Amazon

Follow Mary Berry‘s recipes for muffins, scones, cakes, and breads and you’ll end up with something absolutely scrummy. You’ll appreciate the full-color photos and illustrations for more detailed steps, too, but again, the measurements here are metric. (The more recent “Baking with Mary Berry: Cakes, Cookies, Pies, and Pastries from the British Queen of Baking” does have recipes that have been converted to U.S. measurements, but some reviewers feel it’s lacking in personality compared to Mary’s Bible.)Buy Now

“Paul Hollywood’s Bread” by Paul Hollywood, $22.20 on Amazon

Bloomsbury Publishing/Amazon

A perennial fixture of the show and a master bread baker himself, Paul Hollywood has several books of his own (like the simply titled “How to Bake”), but this is a great starting place, because it teaches you how to make dozens of types of bread, and then how to turn them into meals (not that you can’t make a meal out of bread alone, perhaps with a bit of butter). Step-by-step photos and allegedly foolproof instructions make it easy to achieve homemade bread worthy of the Hollywood handshake. We’re betting there’s no recipe for pita bread cooked on a campfire, though.Buy Now

“Nadiya’s Kitchen: Over 100 Simple, Delicious Family Recipes” by Nadiya Hussain, $23.76 on Amazon

Penguin UK/Amazon

Following in the judges’ footsteps, several past GBBO contestants have also published cookbooks, including the memorably expressive and totally endearing Nadiya Hussain. With one of her tomes—which include recipes for all sorts of meals, not just dessert—you can and you will make a lot of delicious food! You might want that digital scale, though, because this book also uses metric measurements.Buy Now

Digital Kitchen Scale, $9.95 on Amazon

Greater Goods/Amazon

Seriously, digital scales are so affordable and so accurate, they’re a great purchase even if you’re not making metric recipes. Measuring by weight gives you the most precise results, which goes a long way toward a perfect bake (although, of course, there are other factors involved, accidental sabotage among them…just ask anyone who remembers BinGate).Buy Now

100th Year Edition KitchenAid Stand Mixer, $499.99 at KitchenAid

KitchenAid

Any serious baker without a KitchenAid mixer likely covets one, and while this exact model was never used on the show, it looks quaint enough to be right at home in the tent with its pale blue hue and darling hobnail ceramic bowl. Any model will mix batters and whip cream and egg whites to perfection, though, making everything from Bakewell tarts to baked Alaska that much more achievable.Buy Now

Joseph Joseph Adjustable Rolling Pin with Removable Rings, $12.55 on Amazon

Joseph Joseph/Amazon

Even seasoned bakers can struggle with rolling out pie crusts and cookie doughs to an even thickness, but this beechwood rolling pin is a real confidence booster, as the adjustable plastic rings control the height of the pin relative to the rolling surface—an easy shortcut to perfection (at least during the beginning stages of the baking).Buy Now

Extra Large Non-Slip Silicone Pastry Mat with Rolling Guides, $18.96 on Amazon

Folksy Super Kitchen/Amazon

Another super-useful tool for bakers? A silicone mat on which to roll out dough, that’s also oven-safe and nonstick so it can be used to line sheet pans too. This one has a helpful size guide for getting pie and tart crusts to the correct diameter (always add a couple inches to allow for crimping!), and the mat itself is 20 by 28 inches, so you can even roll out enough fondant to cover a cake.Buy Now

OXO Good Grips Stainless Steel Bench Scraper, $9.99 on Amazon

OXO/Amazon

Bench scrapers may seem so basic they’re boring, but they’re great for blending butter, scraping up sticky dough, and cutting it into portions–so no wonder it’s one of Paul Hollywood’s must-have baking items. Consider wrapping it up along with one of his cookbooks…Buy Now

Rubbermaid Stainless Steel Oven Thermometer, $7 on Amazon

Rubbermaid/Amazon

An accurate oven temperature is crucial to exceptional baking (which is why “The Great British Baking Show” crew bakes a finicky Victoria sponge in every oven each day before taping begins). Oven thermometers are cheap and fantastic for discovering your oven’s true temperature—and they’re also the perfect size for a stocking stuffer.Buy Now

Betty Crocker 3-Tier Cooling Rack, $14.21 on Amazon

Betty Crocker/Amazon

A three-tier cooling rack frees up valuable counter space and means you can make multiple traybakes, pies (hand-raised or otherwise), cakes, and/or batches of cookies at once.Buy Now

Kootek 42-Piece Frosting Tools Set with Piping Tips and Bags, $10.99 on Amazon

Kootek/Amazon

A professional-grade decorating set (this one includes two reusable silicone pastry bags, 36 different icing tips, and two flower nails for building beautiful roses) is great for creating showstopping cakes, of course—but also useful for piping meringue, forming and filling macarons, and squeezing out choux pastry for protfiteroles, éclairs, and so much more.Buy Now

Handmade Porcelain Cake Stand, $40 at Sur La Table

Sur La Table

Once all the finishing touches have been put on a bake, it needs a pedestal to be placed upon, and this classic white porcelain cake stand is simple, elegant, and lets the dessert take center stage—even if the only ones judging it are friends and family.Buy Now

Passion Fruit Petit Fours, 60 for $64.95 at Sur La Table

Sur la Table

Then again, if you know your “Great British Baking Show” fan isn’t destined to be star baker no matter what tools are at their disposal—or if they only enjoy being in the kitchen vicariously—you can always give them the gift of a delicious confection, like these high-end petit fours, tidy enough to impress even Mary Berry. The flavors are mostly fruity (pineapple, berry, orange, strawberry, and tangerine), plus mocha (that’s pronounced “mocka” of course).Buy Now

Asymmetric Necklace, $74 on Etsy

ORIKO/Etsy

No, it’s not kitchen-related, but if your recipient has been won over by new judge Prue Leith (whether because of or despite her habit of talking with her mouth full), her bold style may well have something to do with it—in which case, consider gifting them a bright and chunky asymmetric statement necklace like the ones Prue wears.Buy Now

For more great gift ideas, see our Gourmet Food and Drink Gift Guide, and our Best Kitchen Gadgets, Tools, and Appliances Gift Guide.

See our sister sites’ tech gift guides, gaming gift guides, fashion and beauty gift guides, TV gift guides, and Rachael Ray’s gift guides, for more.

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Slow Cooker Beef Stroganoff

Hearty and comforting Beef Stroganoff becomes fall-apart tender with a few hours in the slow cooker. Perfect for a busy day when you don't have time to cook dinner. Serve it over egg noodles!

Continue reading "Slow Cooker Beef Stroganoff" »

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The Most Interesting Food Served at the White House

Presidential eating habits are a hot topic, though the most interesting ones to read about are generally the quirks and the faux pas, from Reagan’s jelly bean dependency to Bush Jr. choking on a pretzel, and from Obama being accused of elitism for liking Dijon on his burger to the well-documented (and derided) culinary proclivities of the current commander-in-chief.

The Original White House Cook Book: Cooking, Etiquette, Menus and More from the Executive Estate, $19.99 at Target

Plenty of presidential cookbooks came after, but this was the first compendium of recipes (plus etiquette and cleaning tips) from the White House, originally published in 1887—with a whole section on Catsups.

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Of course, every administration hosts fancy State Dinners, but not every presidential meal is so high-falutin’—or even all that appetizing in some cases. To wit, and in no particular order, here are some of the humbler—and hence, generally more interesting—White House food moments you may have missed.

FDR’s Awful Cook

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The most infamous cook in White House history was Henrietta Nesbitt, who worked for Franklin and Eleanor Roosevelt and once served hot dogs to British royalty (King George IV and Queen Elizabeth). The hot dogs were probably passable since Mrs. Nesbitt presumably bought them ready-made, but her home-cooked meals like liver and string beans were legendarily bad—so much so that it was common for White House visitors in the know to eat before they arrived. Eleanor liked to take the reins herself on Sundays, when she often cooked communal batches of scrambled eggs in a chafing dish at the table, which sounds like a rather charming relief.

Related Reading: The Hidden History of African American Chefs in the White House Kitchen

LBJ’s Hummus and Fresca (and Lady Bird’s Rice Krispies Cheese Crackers)

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President Johnson didn’t eat any of these together, that we know of, and obviously there’s nothing weird about hummus itself, but he pushed the limits of his fancy French chef (René Verdon, a holdover from the Kennedy years) with his abiding love for barbecue and other down-home vittles that the Gallic gastronome deemed inappropriate for entertaining White House guests. When LBJ asked for “cold garbanzo bean dip” at one meal, it was the last straw, and Verdon quit.

No word on what Monsieur thought about Lady Bird Johnson’s cheese wafers recipe, which calls for 2 cups of Rice Krispies cereal, but he probably didn’t approve. Ditto the president’s unquenchable thirst for Fresca, which was so great that he had a button installed in the Oval Office that summoned a staffer to come bearing the diet soda. (Other sources say it was a literal Fresca dispenser, but either way, that’s dedication—or addiction.)

Nixon’s Cottage Cheese with Ketchup

Cottage cheese with condiments, from Fred Rockwood/flickr

Tricky Dick is still the only president associated with California (so far!), and they are known as health nuts, so that explains the cottage cheese at least, but…ketchup? Apparently soup was out of the question because he couldn’t eat it without making a mess, and he couldn’t eat his wife’s lean ground beef meatloaf all the time. So: ketchup and cottage cheese. Nixon wasn’t alone in his love for this questionable combo, either; Gerald Ford reportedly ate cottage cheese covered in catsup (though some say it was A-1 steak sauce) for nearly every lunch.

Eisenhower’s Prune Whip

Prune Whip, from Vintage Recipe Cards

Dwight D. Eisenhower was, by all accounts, a good cook and often made his own meals, like cornmeal pancakes and charbroiled steaks, but one of his favorite desserts was prune whip, which you may never have heard of, which is probably for good reason. It’s basically just prune pulp (and sometimes gelatin) mixed with beaten-fluffy egg whites. While that does not sound terribly appetizing, Elaine Liner for the Dallas Observer says it’s “light, slightly chewy, not too sweet and tastes sort of delicately old-fashioned.” Still, may we suggest our Drunken Prune-Mascarpone Trifle for a fancier and more modern alternative?

Chester A. Arthur’s Rhode Island Eels (and Macaroni Pie with Oysters)

American eel, from Wikimedia Commons

You probably don’t think of eels as a distinctly American ingredient, or even as food, if you think of them at all, but they were an important historical food source in New England, starting well before the colonists came on the scene and continuing for some time after—in fact, there was even a period in which little-regarded lobsters were used as eel bait. At least as late as the 1880s, noted gourmand Chester A. Arthur still ate eels with relish (not literally, although maybe). Another dish he enjoyed was fried macaroni pie with oysters, and while we’re not sure what exactly that might have tasted like, there is at least one extant modern recipe for oyster mac and cheese if you’re tempted.

Clinton’s Congealed Coca Cola “Salad”

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One summer when I was 21 I practically lived on Jello. I was serving as a missionary for my church and walking around in the crazy heat all day long and whenever we stopped to eat nothing at all sounded good except Jello so I made one almost every single day and pretty much subsisted off it. 🤷‍♀️ . But I hadn’t even heard of this Coca-Cola Jello salad until I saw @cookingbride post it on her feed. I sort of filed it in the back of my mind, but then while in Georgia, I picked up a little paperback cookbook with plastic comb binding – the kind made with collections of local recipes – called “Georgia Cooking” and it had a coca-cola jello salad recipe in it as well. So I knew I needed to share this recipe as part of my #americaneats series, especially since coca-cola was created in Atlanta in the late 1800’s! . What’s your favorite jello? . https://houseofnasheats.com/coca-cola-jello-salad/ #jello #bhgfood #marthafood #todayfood #inmykitchen #nytfood #mycommontable #rslove #droolclub #howisummer #storyofmytable #buzzfeedtasty #ilovecooking #makeitdelicious #foodaffair #ifoodit #mybeautifulmess #onthetableproject #show_me_your_food #tablesituation #foodaddiction #eatandtreats

A post shared by Amy Nash | Food & Travel (@houseofnasheats) on Apr 25, 2019 at 4:08pm PDT

Pre-bypass Bill Clinton was known to love lots of fatty, delicious food, like cheeseburgers, and even chocolate cake (although he was allergic)—but a less comprehensible dish he and Hillary enjoyed, in the words of their own chef, was an “atrocious concoction of Coca-Cola-flavored jelly served with black glacé cherries.” This is known as Coca Cola Salad and actually looks rather deceptively pretty when made in a ring mold. Honestly, if you like Jello shots, you should like this, but calling it a salad is a step too far.

Jimmy Carter’s Molded Cheese Ring with Strawberries

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Every now and then I find myself in a vintage kind of mood. Today is one of those days! This Cheddar-Pecan Cheese Ring with Strawberry Preserves is one of those recipes from way back. You know, back when we actually wrote them down on little cards and filed them in a box. This appetizer is downright fantastic. There is that perfect combination of sweet and salt that Southerners love. The savory, salty cheese, onion, and mayonnaise combined with the sweet strawberry preserves. Deliciousness on a cracker, y’all! Want to try this recipe for yourself? You’ll find the recipe on Never Enough Thyme linked in my bio, or copy and paste this link: https://www.lanascooking.com/cheddar-pecan-cheese-ring-with-strawberry-preserves/ #vintagerecipe #vintagerecipes #christmasfavorite #holidayrecipe #holidayrecipes #familyfavoriterecipe #cookingfromscratch #eatingforthegram #cookingforthegram #foodgasm #huffpostfood #cookblogshare #foodblogger #foodiesofinsta #foodgasmic #lovetoeat #heresmyfood #goodmoodfood #yum #homemade

A post shared by Lana Taylor Stuart (@nevrenoughthyme) on Nov 23, 2019 at 8:52am PST

Most of Carter’s tastes seem pretty pedestrian, and broadly appealing; lots of Southern staples—he liked grits so much he named a dog after the dish. But this party-ready Rosalyn Carter specialty stands out for its combination of cheese, capers, onions, and strawberry jam. The sweet preserves are spooned into the middle of the savory cheese ring, and salty-sweet is always good. Plus, fruit is often paired with fromage, and even the pickled capers could find a place on a cheese plate, so really, this makes a lot of sense—at least, aside from the onions and mayonnaise. Still, this is a definite contender for our next party snack.

James Garfield’s Fermented Mare’s Milk and Squirrel Soup

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A Kentucky Favorite, Burgoo is a thick stew that is slow cooked to perfection. It’s regional to the Kentucky area and was typically made for large outdoor gatherings. It was (and often still is) served at political events and horse races across the state. . It was almost always cooked over a fire and always contains at least three different kinds of meat. Since the meat was stewed for so long, it was a great way to use up less ideal game meat and for that reason, it got a bit of a questionable reputation. . While it’s no longer commonly made with game meat, it’s still a great way to use cheaper cuts of meat along with anything that you just need to use up. With a few simple swaps, this recipe is a low carb twist on the classic. . Recipe at https://www.thismomsmenu.com/kentucky-burgoo/ link in my bio. . #thismomsmenu #keto #burgoo #keto #slowcooker #kentucky #kentuckyburgoo #lowcarb #ketogenic

A post shared by Sabra | This Mom’s Menu (@thismomsmenu) on Feb 5, 2019 at 2:09pm PST

Okay, so the koumiss (a drink made from fermented mare’s milk), was doctor-ordered, and apparently so were raw beef sandwiches, but Garfield actively enjoyed squirrel soup. William Henry Harrison was also a fan of squirrels as sustenance—or at least he often provided veritable vats of burgoo (a thick hunter’s stew usually containing squirrel and other game), to his supporters. It was a different time, for sure. And to some, squirrel stew still sounds better than overdone steak with ketchup.

If you find some of these faves hard to swallow, wash ’em down with knowledge about Thomas Jefferson’s winemaking habits, George Washington’s whiskey distillery, and why Madeira was popular with the Founding Fathers.

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The Hidden History of African-American Chefs in the White House: Q&A with Adrian Miller

The White House has a long history of African American cooks, chefs, butlers, and stewards, which Adrian Miller chronicled in “The President’s Kitchen Cabinet.” In honor of both President’s Day and Black History Month, we’re revisiting the Q&A we conducted with Miller before the initial publication of his book.

Miller, a James Beard Award–winning author, soul food scholar, and politico, came into contact with this topic after his own stint in the White House (he served as a special assistant to Bill Clinton), while poring over the manuscript of scholar Arturo Alfonso Schomburg, who in the 1920s began collecting material to write the history of African-American cooking.

Adrian Miller

As Miller’s successful fund-raising effort on Kickstarter for The President’s Kitchen Cabinet was coming within reach, we asked him about the influence of black cooks at the highest levels of American culinary tradition. Our conversation about the little-known history of African-American cooks in White House kitchens, as conducted in 2014, is presented below.

The President's Kitchen Cabinet, $39.56 on Amazon

Read the book for even more insight.

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Chowhound: In a Washington Post article you use the phrase “hiding in plain sight” to describe African-American chefs in the White House. During Washington and Jefferson’s time, was having a black chef something purposefully hidden from the public eye?

Adrian Miller: Yes and no. Washington was in Philadelphia, which was a hotbed for abolitionists. So he knew there were a lot of people who were not OK with enslaved people working for him. Pennsylvania passed the Gradual Abolition Act of 1780, which said if you were an enslaved person on Pennsylvania soil for six months or longer, you were automatically free. Washington knew this, so he would pack up his slaves before the six-month period expired, send them back to Mount Vernon, and then have them return to Philadelphia. So in effect, Washington was trying to downplay the issue as much as he could.

Jefferson was responsible for creating the dumbwaiter. The purpose of that was to secure privacy, since he didn’t want people hearing him. As a result, the cooks and chefs spent their lives in the basement preparing the food, and sending it up on the dumbwaiter. This was a manipulation to keep them out of view. This theme of “hiding” continues in the sense that it becomes more about class and status. After slavery ends, you had African-Americans running kitchens, but there’s all this division of labor. European chefs were hired to cook high-end affairs and inaugural banquets, and the newspapers wrote about these spectacles. The African-American chefs had a very important role because they mostly cooked for private affairs, but very few people outside of the White House knew who they were.

How much of the African-American culinary tradition—including soul food—was integrated into the diet of our presidents?

Chowhound

AM: There’s a very strong undercurrent throughout the White House history. If you had Southern-born presidents, the Southern soul food influence was strong to the extent that those foods overlap. Greens and things like possum and pig’s feet were served. JFK had a black cook making a version of his favorite seafood chowder, but Jacqueline Kennedy ultimately wanted European food. This marks the transition. 1960 is where you start to see the break, and African-American White House chefs move into the rear view. Since that time we’ve never had an African-American executive chef, only pantry workers. The only break in that was LBJ. He clashed with the Kennedys’ French chef, and at one point he had African-American cook Zephyr Wright teaching the chef how to make things like chili and chicken. LBJ loved fried chicken and peach cobbler. Jimmy Carter loved fried chicken and greens. FDR liked boiled pig’s feet and Country Captain, which is a Southern chicken curry dish from Georgia. And Washington loved hoe cakes.

Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, $22 on Amazon

Miller's James Beard Award-winning book dives deeper on the subject.

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So then were African-Americans respected in the kitchen?

AM: Within the White House, their level of respect waxed and waned. In some cases, these cooks were valued as confidantes and policy advisors. Lizzie McDuffie was a part-time cook for FDR, and she would actually go on the campaign trail for him and gin up votes among African-American voters at a time when the vote was not guaranteed for FDR in 1936. Outside the White House context, this position was considered a plum job in a world that limited your professional opportunities. In fact, in the ’20s and ’30s, there was talk of creating specialized programs at Tuskegee to train African-Americans for high-end restaurant jobs.

Any techniques or recipes by these chefs that surprised you?

AM: I did not know the extent to which African-Americans were trained by classically trained European chefs. If you think of spoon bread, it’s really cornbread soufflé. Because French food was the food of entertainment during the 19th and 20th centuries, people would save money by having African-Americans trained to cook in the French style. That way, you wouldn’t have to go hire a caterer because you now had an unpaid worker who could do everything. So the obvious question is, why did some presidents hire these outside European cooks? And it really depends on the racial attitudes of the First Family. By the late 1800s, African-American chefs were put on the same level as French chefs. They were on par.

For more information on this fascinating and important hidden history, in addition to checking out the book, you can watch Miller speak on the subject online:

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