Last Dinner on the Titanic Menus and Recipes from the Great Liner or Recipe of the Week

Last Dinner on the Titanic Menus and Recipes from the Great Liner

Author: Dana McCauley

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"

Table of Contents:

	Foreword	10
	Last Dinner on the Titanic: An Essay	13
	Choreographing a First-Class Titanic Dinner	34
	The "Ritz" Restaurant	40
	The First-Class Dining Saloon and Reception Room	63
	The Second-Class Dining Saloon	94
	The Third-Class Dining Saloon	110
	Epilogue	120
	Conversion Charts	122
	Acknowledgments, Credits, Suggested Reading, Index	124
Appendix	Hosting a Titanic Dinner	129

Book review:

Recipe of the Week: Kabobs

Author: Sally Sampson

Want new, fun ideas for quick and easy dinners? This full-color cookbook gives you fifty-two delicious, easy-to-prepare recipes [featuring] for beef, pork, chicken, lamb, fish, and vegetarian kabobs, many with intriguing international flavors. Author Sally Sampson, a former writer for Cooks Illustrated magazine, gives you background notes, serving suggestions, and wonderful tips for spicing up your menus with a different kabob every week.