Eating from the White House to the Jailhouse

 

 

 

 

 

 

 

Louise Dodd


After writing more than 1500 food columns and spending over 40 years in relentless pursuit of the ultimate culinary experience, Louise Dodd shares it all in "Eating from the White House to the Jailhouse".

She has dined with Jimmy Carter at the White House; with Bill Clinton in Arkansas; with Gladys Knight at her desert home; with U.S senator and Mrs. Herman Talmadge; with Nancy Reagan; Barbara Bush; Willard Scott and many others.

She has eaten with Sheriff Ray Wilkes in the Bibb County Jail and from the House of Lords in London to the house of the Lord in rural Georgia. Louise has attended cooking classes and schools all over the country with Jacque Pepin; Chef Tell; Anne Willan; Julie Dannenbaum; Paul Prudhomme; Jane Butel; Graham Kerr; Wolfgang Puck; Princess Marie de Broglie and others.

In this book you not only get the recipes, you get the stories behind them as if you where there.

Cutlery

 
  Recipe Book - Eating from the White House to the Jailhouse  
 
How to Order

For your copy of Louise Dodd's cookbook,
contact us at:

Louise Dodd
776 Middlesex Drive
Macon, GA 31210
Phone: 478-474-8294

Price: $ 25 (includes handling and shipping)
Money order/ Cash/ Check accepted
 


Testimonial

"It has been my good fortune to accompany Louise Dodd on more than a few of her culinary adventures-from down home finger-lickin' Southern barbecue to an elegant cocktail party at the Governor's mansion in Little Rock with Bill Clinton as host.

"I've even sipped a tall glass of iced tea, fragrant with fresh Georgia mint, on her sister Libby's porch next to a big ol' Southern pecan tree. So it is with great anticipation that I welcome the publication of her new cookbook. Louise Dodd is a kitchen spy of sharp focus and this is a delightful collection of her reflections. I can't wait to dig into these mouthwatering recipes."

--Jim Fobel, former Test Kitchen Director of FOOD and WINE Magazine, is a frequent contributor to BON APPETITE, FAMILY CIRCLE and COOKING LIGHT. He is the author of eight books and won a James Beard Foundation award for JIM FOBEL'S BIG FLAVORS.
 
 
Jimmy Carter's Favorite Fried Fish


My College friends, Louise Gartrell and Margaret Sewell gave me copies of their two church cookbooks, "What Can I Bring?" and "What More Can I Bring?" from Northside Baptist in Atlanta. They are two of my favorite girls (after 50+ years) and these are two of my favorite books. Here's a recipe from one of them that you'll enjoy.

Having just made a trip with my Sunday School Class to Maranatha Baptist church in Plains to hear our greatly spiritual former president speak, I just had to try his recipe for fish from "What More Can I Bring?" I think it's peanut oil that does it - don't you, Mr. President?


Louise and Jimmy Carter
 

Fish
A-1 or Heinz 57 sauce
Dash Tabasco sauce
Bisquick or Pancake mix
Peanut oil

Fillet fish, cut in strips about the size of French fries. Marinate several hours in A-1 or Heinz 57 sauce with a touch of Tabasco sauce. Shake in bag with Bisquick or pancake mix. Deep fry in peanut oil. Serve hot or cold.

 
 

                 

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