Titanic: The Cookbook
Recipes from the Era of the Great Ocean Liners
by Yvonne Hume
adapted by Elaine Elliot and Virginia Lee
Titanic: The Cookbook is a selection of the most delicious and tantalizing dishes found on the Titanic's menus. The first-class Ritz dining room was modelled on the finest French hotel dining room of the period, and the dishes from its menus are classics of fine European cuisine. In its other dining rooms, Titanic's chefs offered meals that appealed to a wide range of passengers, from eastern-European immigrants to newly-wealthy Canadians and Americans returning home from Continental tours.
Author Yvonne Hume researched coookbooks of the period to ensure that her recipes were authentic as well as delicious. Authors Elaine Elliot and Virginia Lee tested the recipes for use by the home cook, adapting them to North American ingredients and measurements. Beautiful colour photographs show how to achieve elegant but easy presentations of the dishes. Also included are suggestions for organizing an Edwardian-era dinner party, including appropriate period drinks and step-by-step instructions for elegant napkin folding.
This is a book full of ideas for great dinner parties and a window on the cuisine of another era.