History buffs and those interested in culinary studies will enjoy reading about the St. Patrick's Day dinner President Eisenhower gave for President O'Kelly of Ireland in 1959, which included Roast Stuffed Long Island Duckling and French String Beans Almondine. The menu on board the Queen Mary's maiden voyage to New York in 1936, Lane reveals, offered guests Clear Turtle Soup with Sherry and Chestnut Ice Cream Sundaes. And at the 1874 wedding celebration of Prince Alfred and the Grand Duchess Marie of Russia, well-wishers noshed on Boiled Salmon, Chicken Rissoles, Roast Venison and Spiced Fillets of Beef with Madeira Sauce. Lane's comprehensive knowledge and copious illustrations-ranging from the menus themselves to illustrations of great hosts-make for a fascinating romp through American and British gastronomic history.

Review: "A rich collection of menu cards from historical feasts forms the basis of this journey back to an age of excess, via wartime culinary quirks and unusual gourmet delights, where kings and princes dined in style and politicians and presidents entertained one another with the fashionable food of the time. The menus themselves are delightfully decorated, and beautifully made. A dinner held in honour of General Garibaldi was graced by a paper lace meny card - the delicate filigree is still perfectly intact, unlike the warlike guest of honour.

And Art Deco ladies lounge langorously in fruit dishes on the cover of a hotel menu from the early 1920s. From royal weddings to dinner at the captain's table, this fascinating collection of menus is brought to life by a commentary exploring their historical context, the people involved, and the culinary nuances of the menus themselves.

 David & Charles Publishers 0-7153-1842-X / 9780715318423
Hardcover w/book jacket AS NEW CONDITION Newton Abbot 

Price: 38.71 USD