Free Ebook Last Dinner On the Titanic: Menus and Recipes from the Great Liner, by Rick Archbold

Free Ebook Last Dinner On the Titanic: Menus and Recipes from the Great Liner, by Rick Archbold

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Last Dinner On the Titanic: Menus and Recipes from the Great Liner, by Rick Archbold

Free Ebook Last Dinner On the Titanic: Menus and Recipes from the Great Liner, by Rick Archbold

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Amazon.com Review

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

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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.

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Product details

Hardcover: 144 pages

Publisher: Hachette / Hyperion; 1 edition (April 1, 1997)

Language: English

ISBN-10: 078686303X

ISBN-13: 978-0786863037

Product Dimensions:

7.9 x 9 inches

Shipping Weight: 3.4 pounds (View shipping rates and policies)

Average Customer Review:

4.8 out of 5 stars

86 customer reviews

Amazon Best Sellers Rank:

#371,240 in Books (See Top 100 in Books)

This was a very good book, not good for the recipesbut for the pictures, information and menus it was great. 1912 was a time and way of life that money will not buy today. The recipes were not especially useful because some of the food isno longer available, partridges, vegetable marrow, quaileggs and quail. All of the food is fancy and difficult to make.True much of it is available and could be made, but I did not find itespecially appealing.The reader will find a wealth of informationabout the people and the life they lived.

I bought this book a few years ago when planning my epic Titanic Dinner Party. It not only helped, but was a pleasure simply to read. It has more than just the meals; it has history and insights. Further, it is a picture book as well. Sometimes, I use it just to gaze at the pictures.I am planning another epic Titanic Dinner and stole several pic from the book for my 11-page invitations (as to try to entice people to come). I will read through it one last time before setting the table and shopping.

This book is beautiful all around. The writing and information is fantastic and the recipes look exciting to try. This is a Christmas gift for my 10 year old son who is obsessed with ship and titanic and her sister ships. He will be so happy with this book. I have to admit I wasn't sure it would be worth the price I paid but once received I'm more than happy with it and think it was well worth the $ amount. My son will really enjoy this one to add to his collection of titanic memorabilia.

Being a lover of all things Titanic, I couldn't order this book fast enough. The foreword is written by Walter Lord who wrote A Night to Remember. The pictures and paintings alone are worthy of their own book. Printings of the original posters and menus really bring you closer to that time. Now let's get to the recipes! Okay, not all of these recipes are going to be to everybody's taste. If you are hosting a Titanic dinner party I would definitely get together with at least two guests to help pick which menu items to recreate. Of course some people don't care and just want to have the experience of eating what was served on board. My personal favorite is the Chicken Lyonnaise on pg 76. Now this is from the first class menu but we pick things from all of the menus(sometimes we tweak them)to make a dinner. If you want authenticity there are plenty of recipes to plan your perfect Titanic party. I haven't tried all of them and I probably never will. I know the popular thing that is mentioned when talking about dinning on board Titanic is the Lamb with Mint Jelly. Well I am not a fan of either one so that counts me out. There are little facts and historical tidbits before most of the recipes that are very interesting. I recommend this book for all Titanic buffs even if you don't actually plan to cook out of it.

Classic lineup of dishes from 1st to 3rd class on the world famous Titanic ship. Some of the ingredients are hard to come by and expensive but that is expected. Some of the culinary skills required are more than what most people can do. For me, personally this book was exactly what I wanted. It even explains how you would go about hosting dinners using the recipes down to the type of music and attire you should wear.

We have a family member who was actually a Titanic survivor so this book and dinner were especially meaningful. We used some recipes from this book, Chicken Lyonnaise for the main course, was especially tasty. We also had Creamed Carrots, Savory Cranberry Sauce, Chateau Potatoes, Asparagus Salad, and Chocolate Painted Eclairs among other recipes used for our 9 course dinner. Recipes were mostly followed although the eclairs were made by a French woman who didn't follow this recipe. We had several different wines. Used this book as a good guide. Interesting reading.

I bought this book for myself and have now bought another copy for a friend. It's a beautiful book, wonderfully illustrated. It's so interesting to learn about the kitchen and dining aboard the ship. This book contains full menus and recipes of the food served in First, Second and Third class. I highly recommend this book to any Titanic enthusiast.

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