A Taste of the Past

From Publishers Weekly Lane, the son of one of Buckingham Palace’s chefs, has been amassing a collection of menus since he was a boy. He presents dozens of the strikingly illustrated menu cards in this delightful volume, which also provides a bit of historical background, brief explanations of the guests in attendance and of the type of food served. 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.Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. About the Author John Lane has been collecting menu cards since his father, a chef at Buckingham Palace, introduced him to the world of gourmet dining as a boy. Growing up surrounded by some the the greatest chefs in Europe, John's interest never abated and now he has a collection of hundreds of these delightful and valuable artefacts, John lives in Workingham, Berkshire.