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- catalog abstract "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. 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. 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.".
- catalog contributor b10321517.
- catalog contributor b10321518.
- catalog created "[c1997]".
- catalog date "1997".
- catalog date "[c1997]".
- catalog dateCopyrighted "[c1997]".
- catalog description "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.".
- catalog description "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.".
- catalog description "Includes bibliographical references (p. 125) and indexes.".
- catalog description "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.".
- catalog description "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.".
- catalog extent "144 p. :".
- catalog hasFormat "Last dinner on the Titanic.".
- catalog identifier "078686303X".
- catalog isFormatOf "Last dinner on the Titanic.".
- catalog issued "1997".
- catalog issued "[c1997]".
- catalog language "eng".
- catalog publisher "[New York, NY] : Hyperion,".
- catalog relation "Last dinner on the Titanic.".
- catalog subject "641.5/753 21".
- catalog subject "Cooking.".
- catalog subject "TX652 .A737 1997".
- catalog subject "Titanic (Steamship)".
- catalog tableOfContents "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.".
- catalog title "Last dinner on the Titanic / by Rick Archbold ; recipes by Dana McCauley ; introduction by Walter Lord ; historical consultation by Don Lynch.".
- catalog type "text".