RMS Titanic

“dinner is served”

Menus from the great liner revisited and updated

A must-have for those who wish to recreate menus on the Titanic. The author, Yvonne Hume, has always been passionate about cooking and has more than 35 years of experience cooking professionally in her own establishments. It the name seems familiar to Titanic buffs, it is -- she is the great niece of first violinist, John Hume on the Titanic. His story led to her fascination of the great ship and its food. In this colorful book she has simplified the Titanic menus to encourage cooks at all levels of ability to enjoy recreating these delicious dishes. The book is printed in full color with large images showing each dish––most photographs are a half to a full page. All classes on board are fully represented––First-, second- and third class from Starters to Main Courses, Desserts, Afternoon Tea, even Sweet and Savory accompaniments. There are helpful conversion tables; also a list of wines and spirits from the Titanic; a brief history of cooking aboard and what it was like as a Titanic chef and it would not be complete without a story of Titanic’s band and John “Jock” Law Hume. The author provides additional advice and illustrations on napkin folding and the logistics of making an evening go smoothly. The reader has everything they need to host a wonderful Titanic dinner party. Hardcover. 140 pages.