1997 "First Edition" stated; Hyperion/Madison Press publishers, Toronto; larger hardbound in sea green boards with gilt lettering on cover and along spine; a wonderful book with clean pages and full of great pictures and illustrations; illustrated dust jacket very good.
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.