From the splendor of the a la carte restaurant and the exclusive surroundings of the first-class dining saloon, to the solid comforts of dining second class and the wholesome practicality of supping in third, Last Dinner on the Titanic offers an on-board tour with fascinating descriptions and anecdotes, archival photographs and memorabilia, and a host of evocative period paintings and illustrations. Fifty dishes featured on the Titanic's menus have been researched from period sources and carefully tested for modern kitchens. For the April 14th dinner held for Captain Smith in the a la carte restaurant, there are recipes for Quail Eggs with Caviar, Lobster Thermidor, and Oranges en Surprise. In the first-class dining saloon, passengers could choose from a menu that featured Consomme Olga, Poached Salmon with Mousseline Sauce, Filets Mignons Lili, and Chocolate Painted Eclairs. For a taste of life belowdecks, sample Roasted Pork with Sage and Pearl Onions or Plum Pudding with Sweet Sauce. Complete directions for hosting a Titanic dinner include ideas for sending the invitations, setting the mood, and decorating the table, as well as choosing the wines and presenting each dish. As the string orchestra plays and the champagne is poured, step back into a world of lost elegance aboard the liner of legend.
Library Journal According to Walter Lord (A Night To Remember, LJ 10/15/55), April 14 finds many sentimentalists re-creating the Titanic's last meals. Now, with the help of research chef McCauley, Archbold (coauthor of The Discovery of the Titanic, LJ 1/88) reveals these menus to the population at large. A handsome gift book filled with photos, graphics, and Edwardian motifs, this work will appeal to foodies, Titanic buffs, and trend seekers. The recipes, taken from all five dining room menus, include delicacies like Quail Eggs and Caviar, Lobster Thermidor, and Oysters la Russe; even the steerage saloon fare is formidable by present standards. There's also advice on how to host a Titanic dinner party complete with wardrobe and table-setting ideas, helping diners to feel like an Astor at the captain's table. With renewed interest and marketing of things Titanic in anticipation of the much-publicized film and Broadway musical (this year marks the 85th anniversary of the disaster), this book is surely the tip of the iceberg.David Nudo, Library Journal

Madison Press Books

Hachette Books

Hyperion Press

Disney Press

Volo

United States, United States of America

1st ed, New York, NY, c1997

Toronto, cop. 1997

1, PS, 1997

Includes bibliographical references (p. 125) and indexes.
"A Hyperion/Madison Press book."

A cookbook designed to recreate the atmosphere of dining on the famous, doomed luxury liner serves up such recipes as Lobster Thermidor, Quail's Eggs in Aspic with Caviar, and Poached Salmon with Dilled Mousseline Sauce and Cucumber.

2023-06-28