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Last Dinner On the Titanic Menus and Recipes From the Great Liner
     

Last Dinner On the Titanic Menus and Recipes From the Great Liner

by Rick Archbold, Dana McCauley, Walter Lord (Illustrator), Rick Archibold
 

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.

Overview

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.

Editorial Reviews

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"

Product Details

ISBN-13:
9780786863037
Publisher:
Hachette Books
Publication date:
04/01/1997
Pages:
144
Product dimensions:
7.87(w) x 9.00(h) x (d)
Lexile:
1300L (what's this?)
Age Range:
18 Years

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