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.
ELAINE ELLIOT and VIRGINIA LEE are well known for their Flavour series of cookbooks. They grew up in Fall River, Nova Scotia. Elaine now lives in Kentville, in the heart of Nova Scotia's Annapolis Valley, and Virginia lives in Raleigh,North Carolina, but returns home regularly to collaborate with her sister. YVONNE HUME, great-niece of John Law Hume, the first violinist on the Titanic, has a proud family connection to the Titanic disaster. An avid chef, Hume has written recipes for numerous publications as well as her own restaurants. She is also the author of RMS Titanic: The First Violin, a biography of her great-uncle. She lives and writes in Norfolk, England.
"The book presents ideas for great dinner parties as an homage to the cuisine of the era ... stunning colour photographs.."
"Beautifully designed and illustrated with vintage images and full-colour photographs throughout, the book offers a taste of the finer cuisine enjoyed by the luxury liner's first-class passengers as well as a glimpse into the more basic meat-and-potatoes fare served to the second-class and steerage passengers."
"The recipes are well-written with clear instructions, Titanic aficionados should appreciate this book, as well as others wanting to experiement with menus from another era."