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e-Book Captain's Table download

e-Book Captain's Table download

by Sarah Edington

ISBN: 0948065575
ISBN13: 978-0948065576
Language: English
Publisher: National Maritime Museum (May 16, 2005)
Pages: 128
Category: Transportation
Subategory: Building

ePub size: 1504 kb
Fb2 size: 1971 kb
DJVU size: 1145 kb
Rating: 4.9
Votes: 153
Other Formats: lit mbr mobi docx

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The Captain's Table book. The golden age of luxury sailing is over. Goodreads helps you keep track of books you want to read. Start by marking The Captain's Table: Life and Dining on the Great Ocean Liners as Want to Read: Want to Read savin. ant to Read.

on her new book, The Captain's Table

on her new book, The Captain's Table. Half a ton of bananas and a thousand pots of jam were just some of the things needed to keep the guests happy on cruise ships like the Queen Mary and Queen Elizabeth. Food was taken very seriously, even breakfast had four courses. Sarah Edington joins Jenni to talk about her new book The Captain's Table and to reveal more about life and dining on the great ocean liners. Try Irish Stew (served on the Queen Mary, 1966) or Port and Claret Jelly (a favourite on board in the 1930s)

Lavishly illustrated with historic liner menus from the collections of the National Maritime Museum and images of deck life and dining from the golden age of liners to the present day, this recipe book provides a fascinating view of life on board ship for rich and for poor. The recipes, recreated for a modern audience by popular food writer Sarah Edington, explore cuisine from all corners of the globe and range from the sumptuous feasts of first class to the simplest meals in steerage.

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John Spence Community High School.

Authors : Edington, Sarah. About Parrot Books Ltd. Condition : New. The Captain's Table: Life and Dining on the Great Ocean Liners. Title : The Captain's Table: Life and Dining on the Great Ocean Liners. Read full description. See details and exclusions.

628 results for captain table. Captain's Table By Sarah Edington.

Lavishly illustrated with historic liner menus from the collections of the National Maritime Museum and images of deck life and dining from the golden age of liners to the present day, this recipe book provides a fascinating view of life on board ship for rich and for poor. The recipes, recreated for a modern audience by popular food writer Sarah Edington, explore cuisine from all corners of the globe and range from the sumptuous feasts of first class to the simplest meals in steerage. Each chapter examines the traditions and etiquette of a certain meal and provides easy to follow, delicious recipes catering for many different courses and styles of dining.
Comments:
Morlunn
Great book with recipes​ from the golden age of ship crossings.

Bedy
Great collection of Liner menus over the years. It was interesting to see how meals have changed over the decades of sea travel.

Skunk Black
A very descriptive and fun book about dining on the great ocean liners. A good reference book for cooks as well as maritime history buffs.

Arilak
About a year ago, I read and very much enjoyed James Porterfield's Dining by Rail (1993), a history (with many recipes) of the food served on America's railroads. I had hoped this book would do something similar for eating at sea, but it's something of a disappointment. Having grown up around trains, I had some personal perspective with that, but while I actually did cross the Atlantic once by ship, that was in 1954 and my mother and brother and I were on our way to join my father, an officer in the American occupation forces in Germany. The ship was crammed with dependents and the government-supplied food was a long way from being "cuisine." Nowadays, nearly everyone flies to Europe and if they travel by ship at all, it's on a leisurely "cruise," not a high-speed "crossing." The days of luxury suites on the LUSITANIA and the QUEEN MARY are as vanished as the experience of traveling to Chicago or San Francisco by Pullman car.

The author is a chef who has written a few other historical cookbooks, but she seems not to have had any personal experience with ocean liners. She depends instead on numerous interviews with retired pursers and stewards and officers from ocean travel's great days to tell a rather brief and superficial story of what it was like to travel by liner. She makes reference to immigrants and others who crossed the Atlantic on the cheap, but most of the focus is on the wealthy and on celebrities, because that's who was eating those fancy meals in those enormous dining rooms. And all the photos appear to feature two or three ships of a single line, presumably the collection of one of her interviewees. She also draws heavily on the large collection of ships' menus amassed by Britain's National Maritime Museum as the source for the recipes that make up about two-thirds of the volume. The thing is -- and again, unlike what was offered in railroad dining cars -- the majority of her choices are dishes that it's difficult to imagine most Americans or Brits attempting to make. Salmi of Game? Beef Wellington? Noisettes d'Agneau? There's a lot of lamb here, too, which not many Americans actually eat. Moreover, she makes it clear that many of the recipes are heavily adapted, not just for quantity but in the matter of ingredients, and that she often combines or blends variant recipes from several different liner companies, and which they made decades apart, so it's difficult to say just how historically accurate or representative any of them are. It's all an interesting attempt but not very successfully carried out.

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