Customer Reviews

Last Dinner On the Titanic: Menus and Recipes from the Great Liner

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One of the key surprises in this book is the fact that third-class passengers on the Titanic ate better than we do. A large color photograph on page 114 shows a water stained menu recovered from the body of a third-class passenger.

It says that the third-class breakfast on the morning of April 12, 1912 was oatmeal porridge and milk, smoked herrings, jacket potatoes, tripe and onions, fresh something something (seawater has eaten away the print) and butter, marmalade and (illegible again) bread. Beverages were tea and coffee.

Who eats a more nutritious breakfast now?

Dinner in the third-class dining saloon was vegetable soup (made from scratch), roasted pork with sage and onions, green peas, boiled potatoes, plum pudding with sweet sauce, cabin biscuits and (a real delicacy for the time) oranges. When was the last time you had a plum pudding with sweet sauce or vegetable soup made from scratch? If it's been too long, you can make these and other things on the third-class dinner or tea menu, using recipes in this book.

Titanic's third-class accommodations were clean and comfortable and its two dining saloons were white and well lit. They had to be. The Titanic expected to compete with many other ships for the trade of millions of immigrants bound for America. And that's where the White Star steamship line hoped to make its money, not from the flashier passengers in first- and second-class.

Food in second-class was pretty grand, rather like a middle-class family's Sunday dinner when somebody important was expected to visit. A second-class menu for April 14, 1912 says that the first course was consomme with tapioca. Second course offered a choice from among baked haddock with sharp sauce, curried chicken and rice, lamb with mint sauce or roast turkey with savory cranberry sauce. Side dishes were turnip puree, green peas, boiled rice and boiled or roast potatoes. Turnip puree was delicious, actually, judging by its recipe. The dessert course in second class offered more choices than the third-class menu, but plum pudding and sweet sauce were there, just as in third-class.

The book gives recipes for anything in these first, second and third courses which really needs a recipe. There is even a recipe for making a special second-class dessert delicacy: American Ice Cream.

First-class meals were spectacular, and they were served in a variety of cafes, saloons, restaurants and reception rooms. You'd prefer the meals in first class to those in third- or second-class. You can trust me on this.

And so, another pleasant surprise is that the book gives menus and recipes for a vast, complete first-class dinner which you can make for yourself and some especially fortunate friends. Plus, there's a two-page make-ahead chart. It tells how to divide your dinner-making chores into several groups, starting three days before dinner.

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!

Congratulations! You're on your way to purchasing one of the best cookbooks around, a truly gourmet mix of history and culinary art second to none.

First and foremost, "Last Dinner on the Titanic" is a cookbook, and an amazing one at that. The recipes recreated here are indeed taken straight from that fateful Atlantic crossing in April 1912. The recipies are (for the most part) thoughtfully and interestingly grouped by menu from the area of the ship in which they were served, e.g., the First Class Dining Room, the Parisian Cafe, the Third Class Dining Room, etc. Thus, you get a broad spectrum of foods of the time, or at least the Chef d' Cusine's interpretation of foods of the time. And what a spectrum it is. You can pick and choose from Tripe Stew to Filet Mignon Lili to Lobster Thermidor with Duchesse Potatoes to "American Ice Cream". Or, if you're up to it, try and take on the entire First Class Menu from the night the Titanic went down, with all 11 courses in all of their glory.

I have now made several of the recipes from the book and they are (a) not too terribly difficult; and (b) extremely good. Don't get me wrong -- I'm sure making all of this on a ship in 1912 was extremely challenging; but for those of us at home in 2004, the modern conveniences (food processors especially) make these recipes a little easier to tackle. That's the great think about this book -- you can actually use it, although you will also be fascinated by the historical aspect as well. The Canapes L'Amiral and the Roast Sirloin Forestiere are partiuclarly good dishes.

Second, and almost as good as the food itself, the authors do a tremendous job of weaving history into this cookbook. When I got this book, I almost read it cover to cover just because it is so darn interesting. The history is not stuffy like an old text book; rather, it is extremely vivid and interspersed with photos, drawings, and anecdotes both from passengers who survived and those who did not. So you not only get the food of the period, you get the "feel" of the period as well. The authors even give you a tailor-made plan for throwing a real Titanic party if you want, right down to what to wear and how to fold the napkins! I could go on and on about the great stuff you'll learn, but I'll just say as a final selling point that every person who has seen this book in my house picks it up, sits down, and leafs through most of the entire thing. Yes, it's really that compelling and interesting, even 95 years later.

So grab it right now, and bon appetit and bon voyage!

On April 14, 1912 Capt. Edward Smith attended a dinner party held in his honor in the Titanic's Ala Carte resturant. "Last Dinner on The Titanic" tells the story of that night fromn the Diner's point of view,using the menus and very tasty recipes eaten that cold night. The book also tells how to host the perfect Edwardian dinner party. Complete with Hundreds of pictures and Illusrations. This volume is an Excellent account a little known facet of life aboard the "Titanic" and in her era. It would make an excellent addition to any Titanic scholar or cooks Library.

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.The third class pork roast also sounds like it has the ingredients to be something special.great book , great cook book.it really adds something when you have the dinner and watch the movie.

They dined in pristine opulence on gourmet fare such as Quail Eggs with Caviar, while steaming unknowingly into oblivion. Such was the situation when the hundreds of privileged first class passengers aboard the Titanic sat down to dinner on April 14, 1912. Authors Rick Archbold and Dana McCauley have capitalized on the renewed fascination with the doomed vessel with the compilation of their book "Last Dinner on the Titanic: Menus and Recipes from the Great Liner." Any intial sense that thte subject is macabre is erased by the artistic presentation and quality of the work, which gives the reader a grasp of what gastronomic delights were available on the famous ship. Descriptions and anecdotes are illustrated with archival photos and period paintings to foster a visual journey back in time. Three galleys were utilized by a staff of 80 workers to prepare 6,000 meals a day to feed the 2,223 passengers and crew. This voyage was unique in that even third class passengers restricted to the bowels of the boat were provided food in the price of their passage, even if was no fancier than simple stew. Prior to this, this class of traveler, which was typically comprised of immigrant groups, had to bring their own nourishment. Of the 50 dishes researched from the actual menu, many fail to translate to modern appetites, such as consomme olga, which is made using the dried spinal marrow of sturgeon. As a result, the recipes provide as much historical insight into the social customes of the era as does the text. Also interesting are suggestions offered by the authors for staging one's own Titanic party, with much attention given to recreation rather than replication. The exact placement of dinnner ware and precise designs of folded napkins are dicussed as well as thumbnail sketches of actual passengers today's partygoers can imitate. While the elegance could be inviting, a participant would have to wonder what exactly would be the proper way to conclude the evening. Would singing a few bars of "Nearer My God to Thee" be too gauche?

After almost 100 years, the Titanic disaster continues to fascinate historians and the general public. The snapshot of Edwardian culture is nowhere more apparent than the famous "last meal" that Sunday. Thanks to menus kept by survivors as mementos, and some indepth research, Mr. Archbold has written up the dishes served in all three classes as recipes that, theoretically at least, anyone can serve.
In the early 20th century, the exploits of the super-wealthy (facilitated by the laissez-faire attitude of the gov'ts of the time, and lack of income tax) were followed as closely as celebrities today. One aspect of this conspicuous consumption was the ability to afford truly staggering meals. The meals themselves evolved from the attitude that someone who is well-off will be somewhat portly, as least for males, and the large meals typically served by farm families.
The Titanic, catering to the tastes of the times, as any smart hospitality service would, reflected this in their menus. Meals of up nine courses are not unusual, at least for the first class passengers, consisting of a richness "that today's four-star restaurants would have trouble duplicating" in the author's words. Given today's eating habits, the author recommends that one serve only a selection of the historic menu as these dishes require extensive preparation. Since no extant wine list for that last night exists, the author suggests some modern equivalents for what possibly was served-keeping in mind the tastes of the day, and vintages-primarily French in 1912.
In addition to the meals, the author gives a quick overview of that last evening, with snapshots of the personalities on the ship. He ties these two threads together in an appendix where he gives some ideas of throwing a Titanic dinner party.
It's often ignored, but food is an integral part of any social history. This book gives one the chance to be a "historical-reenactor"-while enjoying some amazing food.

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.I owe the great success of my re-creation dinner for fifteen people. This book helped me ,and my friends, to revise and shorten the menu, from the original 11 course menu shown in the book! All the period etiquette, table settings, and dress pointers and tips were great in re-creating the period feel of the Last Dinner on the TITANIC. Out of all my books in my TITANIC collection, this one is one of my favorites.

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. And what greater way to pay tribute to those who survived and to those who perished than to recreate the spirit of their final hours aboard the might ship and toast them for eternity?

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. Trying to pronounce some of the elaborate first-class items on the menu was fun.

There are plenty of photographs and nice illustrations in this book. It's a joy to look at, and the third-class soup spoons were huge. Personally I thought the saltine and veggie soup diet of the third class looked the most appetising. : )

You should get this book if you like Titanic, giving parties, exotic cookbooks, or just something different for fun.