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Product Description
Product Description
Sumptuous menus from the great liner, revisited and updated by Yvonne Hume, the great niece of Titanic's first violinist John Law Hume. You can savour the elegance of a bygone era while browsing page after page of exquisite cuisine, all beautifully illustrated in full colour. Contrast the dishes served in the First Class dining room with the more homely fare enjoyed by those travelling Second and Third Class. Every dish includes full cooking and serving instructions, the restaurant in which the dish was served and presentation tips such as methods of napkin folding.
From the Publisher
The photography in this book is quite exceptional and places the book in an artistic category of its own. Truly a feast for the senses.
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8 of 8 people found the following review helpful
Format:Hardcover
I have just bought this book and am over the moon with it.The recipes are laid out in easy to follow step by step instructions and the thing I really like is each and every recipe has got a full colour picture, so you can see exactly how the dish will turn out! What makes this book more interesting is the family connection the author has with the musician John Law Hume. I like the biography of the head chef, who seems to have been a forgotten man in the tragedy, and the logistics of the vast quantities of food and drink onboard. All in all this book does exactly what I look for in a cookery book, from how to keep your kitchen clear to folding napkins. This is one book that I will be using almost daily, not just the for the top end recipes but for the added extras.
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1 review
10 of 10 people found the following review helpful
Elegance of a bygone era
20 Aug 2010
Format:Hardcover
Sumptuous menus from the great liner, revisited and updated by the great niece of Titanic's first violinist John Law Hume. You really can feel all the elegance of a bygone era as you browse page after page of exquisite cuisine, all beautifully photographed in full colour. Contrast the dishes served in the First Class dining room with the more homely fare enjoyed by those travelling Second and Third Class. Every dish includes full cooking and serving instructions together with the restaurant in which the dish was served and some presentation tips such as methods of napkin folding. Included also are historic details and biographies of the titanic master chef and Yvonne Hume's great uncle John Law Hume who perished as a young musician on the great ship. A great read for cooks and history buffs alike.
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