George Washington's Mount Vernon brings together--for the first time--the details of Washington's 45-year endeavor to build and perfect Mount Vernon. In doing so it introduces us to a Washington few of his contemporaries knew, and one little noticed by historians since. Here we meet the planter/patriot who also genuinely loved building, a man passionately human in his desire to impress on his physical surroundings the stamp of his character and personal beliefs. As chief architect and planner of the countless changes made at Mount Vernon over the years, Washington began by imitating accepted models of fashionable taste, but as time passed he increasingly followed his own ideas. Hence, architecturally, as the authors show, Mount Vernon blends the orthodox and the innovative in surprising ways, just as the new American nation would. Equally interesting is the light the book sheds on the process of building at Mount Vernon, and on the people--slave and free--who did the work. Washington was a demanding master, and in their determination to preserve their own independence his workers often clashed with him. Yet, as the Dalzells argue, that experience played a vital role in shaping his hopes for the future of American society--hope that embraced in full measure the promise of the revolution in which he had led his fellow citizens. George Washington's Mount Vernon thus compellingly combines the two sides of Washington's life--the public and the private--and uses the combination to enrich our understanding of both. Gracefully written, with more than 80 photographs, maps, and engravings, the book tells a fascinating story with memorable insight.

" ... The details of Washington's 45-year-long campaign to build and perfect Mount Vernon."--Jacket.

Combining vivid photography with engaging essays, Dining with the Washingtons explores the menus, diet, and styles of entertaining that characterized the beloved home of the nation's principal founding father. Compelling accounts, historic artwork, and images of gardens, table settings, prepared food, and objects from the Mount Vernon collection blend to shed fresh light on the daily lives of George and Martha Washington, on their ceaseless stream of household guests and those who served them, and on the ways food and drink reflected the culture of eighteenth-century America. Featuring a foreword by former White House executive chef Walter Scheib and more than 90 historic recipes adapted for today's kitchens by renowned culinary historian Nancy Carter Crump, this book is ideal for veteran and novice cooks alike as well as for those wishing to learn about both formal and everyday dining at Mount Vernon. Drawing from a wide range of sources, including memoirs, diaries, plantation documents, archaeological research, and the personal correspondence of the Washington family and their visitors, this charming volume brings the household of America's first president and his wife vividly to life for modern-day readers. The contributors are: Steven T. Bashore, Manager of Historic Trades, Mount Vernon Carol Borchert Cadou, Robert H. Smith Senior Curator and Vice President for Collections, Mount Vernon Nancy Carter Crump, author and founder, Culinary Historians of Virginia J. Dean Norton, Director of Horticulture, Mount Vernon Dennis J. Pogue, Vice President of Preservation, Mount Vernon Walter Scheib, former executive chef, The White House Mary V. Thompson, Research Historian, Mount Vernon Esther White, Director of Archaeology, Mount Vernon