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Last dinner on the Titanic /
From the splendor of the a la carte restaurant and the exclusive surroundings of the first-class dining saloon, to the solid comforts of dining second class and the wholesome practicality of supping in third, Last Dinner on the Titanic offers an on-board tour with fascinating descriptions and anecdo...
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| Contributors: | |
| Format: | Book |
| Language: | English |
| Published: |
New York, NY :
Hyperion,
©1997
|
| Edition: | 1st ed. |
| Subjects and Genres: | |
| Online Access: | Publisher description |
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| 001 | marc-ocm35741814 | ||
| 005 | 20231017190814.0 | ||
| 008 | 961003s1997 nyua b 001 0 eng | ||
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| 082 | 0 | 0 | |a 641.5/753 |2 21 |
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| 100 | 1 | |a Archbold, Rick, |d 1950- | |
| 245 | 1 | 0 | |a Last dinner on the Titanic / |c by Rick Archbold ; recipes by Dana McCauley ; introduction by Walter Lord ; historical consultation by Don Lynch. |
| 250 | |a 1st ed. | ||
| 260 | |a New York, NY : |b Hyperion, |c ©1997 | ||
| 300 | |a 144 pages : |b illustrations (some color) ; |c 24 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a "A Hyperion/Madison Press book."--Title page. | ||
| 504 | |a Includes bibliographical references (page 125) and indexes. | ||
| 505 | 0 | |a Foreword / Walter Lord -- Last Dinner on the Titanic: An Essay -- Choreographing a First-Class Titanic Dinner -- The "Ritz" Restaurant -- The First-Class Dining Saloon and Reception Room -- The Second-Class Dining Saloon -- The Third-Class Dining Saloon -- Conversion Charts -- Appendix. Hosting a Titanic Dinner. | |
| 520 | |a From the splendor of the a la carte restaurant and the exclusive surroundings of the first-class dining saloon, to the solid comforts of dining second class and the wholesome practicality of supping in third, Last Dinner on the Titanic offers an on-board tour with fascinating descriptions and anecdotes, archival photographs and memorabilia, and a host of evocative period paintings and illustrations. Fifty dishes featured on the Titanic's menus have been researched from. | ||
| 520 | |a Period sources and carefully tested for modern kitchens. For the April 14th dinner held for Captain Smith in the a la carte restaurant, there are recipes for Quail Eggs with Caviar, Lobster Thermidor, and Oranges en Surprise. In the first-class dining saloon, passengers could choose from a menu that featured Consomme Olga, Poached Salmon with Mousseline Sauce, Filets Mignons Lili, and Chocolate Painted Eclairs. For a taste of life belowdecks, sample Roasted Pork with. | ||
| 520 | |a Sage and Pearl Onions or Plum Pudding with Sweet Sauce. Complete directions for hosting a Titanic dinner include ideas for sending the invitations, setting the mood, and decorating the table, as well as choosing the wines and presenting each dish. As the string orchestra plays and the champagne is poured, step back into a world of lost elegance aboard the liner of legend. | ||
| 541 | 0 | |c Gift; |a Joseph M. Carlin; |d 26-2021 | |
| 590 | |a HSP Historic Culinary Arts Collection. | ||
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| 700 | 1 | |a McCauley, Dana. | |
| 776 | 0 | 8 | |i Online version: |a Archbold, Rick, 1950- |t Last dinner on the Titanic. |b [1st ed.]. |d [New York, NY] : Hyperion, [©1997] |w (OCoLC)609915188 |
| 852 | 0 | 0 | |a Historical Society of Pennsylvania |b Closed Stacks |h TX 652 .C37 n.649 |t 1 |
| 856 | 4 | 2 | |3 Publisher description |u http://catdir.loc.gov/catdir/enhancements/fy1207/96047057-d.html |
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