A Taste of the Past

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.