Titanic: The Cookbook is a selection of the most delicious and tantalizing dishes found on the Titanic's menus. The first-class Ritz dining room was modelled on the finest French hotel dining room of the period, and the dishes from its menus are classics of fine European cuisine. In its other dining rooms, Titanic's chefs offered meals that appealed to a wide range of passengers, from eastern-European immigrants to newly-wealthy Canadians and Americans returning home from Continental tours.

Author Yvonne Hume researched coookbooks of the period to ensure that her recipes were authentic as well as delicious. Authors Elaine Elliot and Virginia Lee tested the recipes for use by the home cook, adapting them to North American ingredients and measurements. Beautiful colour photographs show how to achieve elegant but easy presentations of the dishes. Also included are suggestions for organizing an Edwardian-era dinner party, including appropriate period drinks and step-by-step instructions for elegant napkin folding.

This is a book full of ideas for great dinner parties and a window on the cuisine of another era.

YVONNE HUME, great-niece of John Law Hume, the first violinist on the Titanic, has a proud family connection to the Titanic disaster. An avid chef, Hume has written recipes for numerous publications as well as her own restaurants. She is also the author of RMS Titanic: The First Violin, a biography of her great-uncle. She lives and writes in Norfolk, England.

Yvonne Hume's profile page

ELAINE ELLIOT is a food enthusiast who has spent countless weekends seeking out new and exciting food ideas at fine restaurants and inns. Her Flavours series includes 12 titles, ranging from Maple Syrup to Lobster. With her sister Virginia Lee, Elaine is also the author of the bestselling Maritime Flavours Guidebook & Cookbook. She lives in Kentville, Nova Scotia.

Elaine Elliot's profile page

VIRGINIA LEE is the authour of Pacific Flavours Guidebook and Cookbook and co-authour, with her sister Elaine Elliot, of Maritime Falvours Guidebook and Cookbook as well as several other cookbooks that specialize in coastal cuisine. She is a native Nova Scotian whose three children live in British Columbia and the Caribbean. She divides her time between Lower Canard, Nova Scotia and Memphis, Tennessee.

Virginia Lee's profile page

"The book presents ideas for great dinner parties as an homage to the cuisine of the era ... stunning colour photographs.."

Canadian Press

"Beautifully designed and illustrated with vintage images and full-colour photographs throughout, the book offers a taste of the finer cuisine enjoyed by the luxury liner's first-class passengers as well as a glimpse into the more basic meat-and-potatoes fare served to the second-class and steerage passengers."

The Nova Scotian