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.
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It is impossible to read this book, which is as sumptuously appointed as the great ship itself, and not want to plan a Titanic dinner party immediately. Fortunately, the book provides--besides beautiful photos, delectable factoids, and fascinating quotes from the rich and vanished famous--clear, easy-to-follow instructions on how to plan such a party. You can use recipes for first-, second-, or third-class meals.
Remember, style is all. Try to equal the class evinced by Titanic survivor Renee Harris, who sued the steamship line for her husband's death in the sinking, put the $50,000 settlement into the first play by Moss Hart (who gives her credit in his popular autobiography, Act One), and lost all her cash in the 1929 crash. When Walter Lord, the dean of Titanic lore who wrote the introduction to this book, interviews the aged, broke Ms. Harris in her welfare hotel, he writes, "She had lost neither her sunny disposition nor her theatrical poise. One day I brought her a little jar of caviar in an attempt to give this gallant lady a taste of the good old days. She sampled it once, then pushed the jar politely aside. 'You call that caviar?' she asked." As Lord observes, "Reproducing the Titanic's marvelous food is surely one of the best ways to experience a bygone age of luxury and leisure."
Don't forget to set the mood with music: either Titanic: Music as Heard on the Fateful Voyage or Titanic: Music from the Motion Picture will do, depending on whether you're a classicist or a romantic. --Tim Appelo
From 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 a 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"
Copyright 1997 Reed Business Information, Inc.
Copyright 1997 Reed Business Information, Inc.
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Customer Reviews
Most helpful customer reviews
By Terie Rickey
Format:Hardcover
My daughter and I used this book to create a Titanic themed Thanksgiving this year and it was amazing. We made the quail eggs in aspic, salmon with Mousseline sauce, rosewater palate cleanser, roast turkey with stuffing, turnip purée, braised cabbage and the roasted potatoes. For dessert we did the orange surprise and the coconut sandwich cookies. While it was a LOT of work to make consommé and court bouillon, it sure was a hit with our family!
1 of 1 people found the following review helpful
By A Customer
Format:Hardcover
A wonderful read. The narrative that accompanies these recipes delightfully takes you back to the Edwardian era of overindulgence. The photographs of artifacts and the concise information on some of the passengers reminds you of the tragic losses that took place on that cold April night.
1 of 1 people found the following review helpful
Format:Hardcover
This is one of the best books I have ever bought! As a long time fan of the TITANIC and an amateur cook I could not resist this book; despite the tragic fact that the LAST DINNER ON THE TITANIC was literally the LAST meal of over 1,500 men women, and children.
Despite that chilling touch, this is a wonderful book, and the food is fantastic! The book is lavishly illustrated, and I was a bit reluctant to take such a lovely book into the kitchen and risk a spill, although I'm very glad I did! The binding is such that it lies flat on my counter, and the pages don't turn themselves or snap shut 1/2 way through a recipie, (This is a VERY important feature in a cookbook!). Its type is a bit smaller than I like in a cookbook, but is still large and clear enough that I can read the recipies while cooking.
The recipies themselves are some of the easiest to follow and most clearly written I have encountered. I really enjoyed cooking the Chicken Lyonnaise and the Lamb with Mint Sauce; and they came out sucessfuly the first time too! (If you knew my cooking ability that is quite a tribute to the recipie!) Most of the dishes also seem to be relatively "idiot proof" (perhaps because the White Star Chefs had to turn out several hundred servings of each during the course of the evening??) though there is plenty to challenge the more experienced chef's as well, such as Lobster Thermidor, and Minted Green Pea Timbales. I have been very happy with everything I have cooked from the book so far.
Menus for Third, Second, and First Class (as well as the First Class Ala Carte Resturant) are all included, as are tips for hosting a TITANIC themed dinner party. The authors discuss the flowers and fruit baskets that seem to have been omnipresent (at least in first and second class), suggest wines to be served with each course, and even provide tips on what music to play at the party! (Suprisingly though the authors failed to mention the new RHINO CD from Ian Whitcomb and The White Star Orchestra "TITANIC: Music As Heard on the Fateful Voyage.")
One of the best features of the book is the Make Ahead Chart for the 1st Class Menu. Thanks to this chart, a reasonably competent chef can bring virtually all of the dishes to an almost compleat state well before the dinner is due to start. This means you can cook most of the dinner in the morning and afternoon, take your lady friend to the movie in the early evening, and still be able to serve her an authentic (and reasonably compleat) TITANIC dinner for a late supper. (How's THAT for a romantic evening?)
If there is a 2nd edition I would hope that the authors would include some of the other recipies that are mentioned on the surviving TITANIC menus (especially the "Swedish Bread" and other items from the breakfast menu). I would urge everyone interested in Cooking, the TITANIC, or romance to BUY THIS BOOK!
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4.8 out of 5 stars
Most recent customer reviews
4.0 out of 5 stars
Delicious look into the culinary side of Titanic!
We got this book from the library when Titanic items were the rage and easy to get to. I've always been interested in the ship. This was a fascinating book. Read more
Published on Sep 20 2002 by Mrs Baldwin
5.0 out of 5 stars
YOU FEEL LIKE YOU ARE DINING ON THE TITANIC
What a wonderful book. You get a glimpse of the 3 dining rooms, and with the menus and recipies, it really puts you there. It makes an interesting coffee table book.... Read more
Published on Jan 17 2002
5.0 out of 5 stars
Fascinating and full of surprises
One of the key surprises in this book is the fact that third-class passengers on the Titanic ate better than we do. Read more
Published on April 30 2001 by "petersonreviews"
5.0 out of 5 stars
great and intersting
This is a marvellous book. By reading this masterpiece, we cam easily see what they ate on the doomsday. Read more
Published on Aug 9 1999
5.0 out of 5 stars
This book was useful and interesting.
I have been studing the TITANIC since the second grade. I found the this book useful and interesting, in the way of preparing period food. Read more
Published on Mar 7 1999
5.0 out of 5 stars
great for titanic dinner parties
excellent recipes for those willing to take the time.I cooked 5 of the first class entries all of which were very good,especially the beef barley soup. Read more
Published on Jan 8 1999
5.0 out of 5 stars
Truly One of the Best Books I Have Ever Owned!
This is not merely a cookbook or a history book. It is more of a memory book of all those who dined that fateful night. Read more
Published on July 9 1998 by Slovenska
5.0 out of 5 stars
Buy two copies!
Although "celebrating" the last meal before a horrible shipwreck is not in good taste; this is a fine book for the Titanicophile and the historical cooking enthusiast. Read more
Published on May 28 1998
5.0 out of 5 stars
Excellent book with fascinating facts and delicious recipes
This book was given to me as joke because I am so fascinated with the Titanic. We soon discovered that this book was more than just a recipe book. Read more
Published on Feb 28 1998 by ricepad@ct2.nai.net
5.0 out of 5 stars
Fabulous!! One the best books about Titanic in print!!
This is a book that covers many interesting facts about the greatest ship in the world- Titanic. A great book for people who have or have not read many books about the Titanic who... Read more
Published on Feb 5 1998
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