The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style

The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style

by Veronica Hinke

Hardcover

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Overview

“Veronica Hinke has taken a story that we all know so well and interwoven delicious recipes that are historic and old, but classic and worthy of any modern-day table. She has unearthed a vibrant culinary subtext that often left me breathless and dreamy-eyed. She skillfully captures the magical avor of a fascinating era in our history. Two spatulas raised in adulation.” — CHEF ART SMITH, James Beard award winner, Top Chef Masters contestant, former personal chef to Oprah Winfrey

April 14, 1912. It was an unforgettable night. In the last hours before the Titanic struck
the iceberg, passengers in all classes were enjoying unprecedented luxuries. Innovations in food, drink, and de´cor made this voyage the apogee of Edwardian elegance.

Veronica Hinke’s painstaking research and deft touch bring the Titanic’s tragic but eternally glamorous maiden voyage back to life. In addition to stirring accounts of individual tragedy and survival, The Last Night on the Titanic offers tried-and-true recipes, newly invented styles, and classic cocktails to reproduce a glittering world of sophistication at sea. Readers will experience:

  • Recipes for Oysters à la Russe, Chicken and Wild Mushroom Vol-au-Vents, and dozens of other scrumptious dishes for readers to recreate in their own kitchens
  • A rare printed menu from the last first class dinner on the Titanic
  • Drink recipes from John Jacob Astor IV’s luxury hotels, including the original Martini
  • The true story of “The Unsinkable Molly Brown”
  • An extraordinary eyewitness testimony to Captain Edward Smith’s final moments
  • Intimate and captivating stories about select passengers—from millionaires to third class passengers.

Product Details

ISBN-13: 9781621577294
Publisher: Regnery History
Publication date: 04/02/2019
Pages: 320
Sales rank: 160,446
Product dimensions: 7.30(w) x 9.10(h) x 1.00(d)

About the Author

Veronica Hinke has been researching Titanic for as long as she can remember. While growing up in northern Wisconsin she often heard tales of “Popcorn Dan,” a man who hauled a horse-drawn popcorn cart through town with a withered arm and was the caretaker of a mansion that was rumored to be haunted. Daniel Coxon was one of the 537 men in third class who drowned aboard Titanic. Hinke has interviewed Coxon’s family members and historians who have studied him. She has also interviewed hundreds of experts on lifestyles, food and beverage for Tribune Media and other news outlets. She maintains a close working relationship with many leading chefs and mixologists around the world. Her annual year-end round-up story for Tribune Media, “The Best Thing I Ate This Year” features 50 food and drinks pros and their local picks. The story annually leads in holiday weekend news traffic and receives hundreds of retweets and Facebook shares. Her “Titanic Cocktails” report for Wine Enthusiast magazine honored the 100 th anniversary of Titanic. For the story, she interviewed Frank Caiafa, The Waldorf Astoria Bar Book, 2016, Penguin; and Toby Maloney, Co- founder, Alchemy Consulting, New York and co-founders of The Violet Hour, a prohibition era-style drinks venue in Chicago. Hinke also worked closely with RMS Titanic to obtain the data on liquor, beer, spirits and wine remnants pulled from Titanic debris sites. Each bottle provides a peek into Titanic’s history and helps to demystify what life was like for people in all three classes. “Titanic Cocktails” achieved considerable reach and continues to generate interest. The 360-word story was blogged by the Village Voice and spotlighted by New York Times “What We’re Reading” editors.

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The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous 6 months ago
Immersed in this fascinating book, i found Veronica Hinke’s excellent grasp of writing, meticulous research and twenty-page bibliography as impressive as was what she raised to the surface within myself. The book is a treasure-trove of lost recipes of epicurian dining and cuisine from the finest chefs and hotels of the Edwardian Era and Guilded Age. These are interwoven with bright portrayals of people and lifestyles of all persuasions on board the Titanic. I am not sure whether to shelf this with culinary books or in my ‘ancient waterways society’ research library because of Veronica’s scholarly ability to raise the ship’s wondrous people, recipes, lifestyle and diverse mix of social classes back into the lives of so many of us. Including we from the Downton Abby audience. I hope many of you will find this book equally delightful and longing to board passage on her next sail.