Free Issue! Try Saltscapes Magazine before you buy. Download Now

A SMALL BOOK with a big name, Titanic: The Cookbook, Recipes from the Era of the Great Ocean Liners, by Yvonne Hume, Elaine Elliot and Virginia Lee, takes readers to a time that was rich in elegance and grace. The recipes are based on those said to be served in the Titanic’s first-class Ritz dining room, leaving you feeling as if you’ve entered a time machine, or a period piece movie.

The Ritz dining room was modelled on the finest dining room in Paris at the time, and its food was based on the best of European cuisine. The authors have done extensive research to ensure the recipes are authentic; they’ve spent as much time ensuring that the methods and ingredients suit North American cooks.

Recipes such as Honey Roasted Salmon with Mousseline Sauce, Roast Lamb with Strawberry Mint Gravy, and Sirloin Steak with Creamy Mustard Sauce allow us not only to imagine but to taste what upper class life was like in 1912, on the ship that was said to be the safest ever built. Formac Publishing; $24.95. ~AB

Other Stories You May Enjoy

Conquer the Fear of Falling

The fear of falling is probably known to anyone who has ever made a soufflé. To some, it's a phobia.

Unforbidden Fruits

Seasonal berries offer juicy sweet (or tart) treats, adding local flavour to drinks, desserts - and everything in between.

Bob Arniel - Chef to Go, St. John’s, NL

Bob Arniel was about 13 years old and living in the small town of Roseneath, ON when he got his first food-related job—at the local café. He was fascinated by the foods the owners reconstructed from...