Stories of Menu - across the seven seas in 45 plates
Hamburg, January 3, 1901: The "Prinzessin Victoria Luise", the world's first luxury pleasure yacht, embarks on her first voyage.
Sea travel should thus become a vacation pleasure - and no longer just serve to get from A to B as quickly as possible. The first supper of the journey, which leads from Hamburg via Boulogne-sur-Mer and Plymouth to New York, is served at the mouth of the Elbe. What was served on the finely laid tables? "Oysters & Astrakhan caviar", "meat broth", "veal bridges cooked", "Italian quail", "ice cream" and "dessert". How do I know all this? From the new travel & recipe book "Stories of Menu", which was recently published by Koehlers Verlagsgesellschaft / Hamburg! On 203 beautifully designed pages, the two authors present special ship menus and report on legendary luxury liners. But that's not all: together with top chef Heinz O. Wehmann from Landhaus Scherrer on Hamburg's Elbchaussee, they also present original recipes interpreted in a modern way for you to cook! My favorite: the hazelnut waffles with pistachio ice cream, original beans chocolate sorbet and vanilla ice cream, which were served on board the "New York" somewhere on the North Atlantic on 17 March 1931. Perfect for when you're watching Traumschiff on TV or simply to sweeten your plans for your next cruise ...
More information about the book: "Stories of Menu - historical maritime dishes reinterpreted", ISBN: 978-3-7822-1266-3.
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