Their Last Suppers

Legends of History and Their Final Meals

by Andrew Caldwell

Price: $19.99
ISBN-13: 9780740797835
ISBN-10: 0740797832
Size: 6 X 9 in.
Page Count: 224 pages

“It’s a topic usually reserved for death-row inmates, but what did John F. Kennedy or Cleopatra or Hitler or Abe Lincoln have for their last suppers? The genesis of the book was a series of historically themed dinner parties hosted by Andrew Caldwell, a chef, historian and hotel owner. In addition to being a fascinating read, the book is part cookbook, as Caldwell includes recipes for the meals.” ––Hampton Roads http://hamptonroads.com/2010/06/get-ready-summer-books-cook

“Andrew Caldwell has written a book full of tasty anecdotes about historical figures and what they ate just before they died. “Their Last Suppers: Legends of History and Their Final Meals” is a blend of history and culinary research that takes a look at the lives — mostly the deaths — of people from Alexander the Great to Adolf Hitler, then reports what they had for their last meal.” ––Portland Press Herald http://bit.ly/bwwZcB

“From Diana, Princess of Wales, to Gen. George Armstrong Custer, famous people who died untimely deaths are the subject of a new book written by a chef with a history bent. “Their Last Suppers: Legends of History and Their Final Meals” by Andrew Caldwell gives biographical sketches of 21 notables from the past two millennia, plus menus with recipes for their last meals.” ––The Pueblo Cheiftan http://bit.ly/99H4lt

“Andrew Caldwell, who has made a name for himself as TV’s “The History Chef,” sifts through the historical record to reveal what people such as Marilyn Monroe, Elvis Presley, Martin Luther King, Cleopatra, and Princess Di had as their last meal before shuffling off this coil. … In addition to the menus, there are brief biographical sketches and even a few recipes. Full of flavor and zest, this book combines history and food facts in a tasty literary treat.” ––Tucson Citizen http://tucsoncitizen.com/shelflife/tag/jfk-a-simple-breakfast/

“[Their Last Suppers] describes the final diets of such figures as Abraham Lincoln (clear mock turtle soup using oxtail, roast Virginia fowl with chestnut stuffing, baked yams and cauliflower with cheese sauce), Elvis Presley (spaghetti and meatballs, followed by frosted cookies and ice cream) and Adolf Hitler (vegetable soup and mashed potatoes).” ––Augusta Chronicle http://bit.ly/btP5EJ

“Caldwell, a veteran chef who runs a website called The History Chef (www.thehistorychef.net), serves up our best ideas of what various historical figures ate before meeting their ends — everyone from John F. Kennedy (a simple breakfast of soft-boiled eggs, bacon, toast and orange juice) to the Emperor Montezuma (his favorite seafoods, borne by runners all the way from the Caribbean, along with chocolate served in golden goblets) to Elvis Presley (spaghetti and meatballs, followed up with a quantity of frosted cookies and ice cream, flavor unspecified — oh, and all those little pills.) Along with the last menus, where known, Caldwell inserts brief bios of his subjects and recipes for those last servings. He also adds recipes for some of his subject’s favorite dishes, so we also get Elvis’ beloved fried peanut butter and banana sandwiches. and Grigory Rasputin’s preferred borscht and codfish soup. This sort of book is a guilty pleasure for those of us with a secret sweet tooth for wretched excess and sensation. (Adolf Hitler was famously a vegetarian, but on that last night in the Fuhrerbunker, he unbent enough to try some squab, liver dumplings and onion pie.)” ––Star News Online http://books.blogs.starnewsonline.com/11915/the-last-suppers/?pa=2&tc=pg

“A blend of history book and cookbook, “Their Last Suppers” highlights 20 historical figures who died notorious deaths. Caldwell examines their last meal and provides recipes from it. Among those highlighted are Montezuma, Julius Caesar, Napoleon, Abraham Lincoln, John F. Kennedy, Elvis Presley, Marilyn Monroe and Princess Diana.” ––Times Herald-Record http://www.recordonline.com/apps/pbcs.dll/article?AID=/20100509/LIFE/5090313/-1/SITEMAP

Princess Diana and Dodi Fayed had their last dinner at the Imperial Suite, Ritz Hotel, Paris.

ASPARAGUS & MUSHROOM OMELET

4 lightly poached fresh asparagus tips
3 fresh farm eggs
4 oz white sliced button mushrooms
2 oz fresh butter
fresh ground black pepper and sea salt to taste

• Lightly sauté the mushroom slices in 1 oz butter. Keep the asparagus tips warm over a steamer. Melt the remaining butter gently in a 6 to 8-inch omelet pan.
• Beat the eggs; add salt and pepper to taste. When the butter has melted and is getting hot, pour the eggs into the pan. Allow the omelet to get firm by moving the soft portions of the egg from the sides gently to the center using a wooden spatula.
• When it looks sufficiently firm, flip it; this traps oxygen on the omelet’s underside and makes the dish extra fluffy. If you think flipping is too risky, place the pan under a hot grill for about a minute.  Lay the asparagus and mushroom slices in the center and fold out onto a warm plate in a semicircle shape. Serve with fresh lemon and a sprig of parsley.

VEGETABLE
2 medium cucumbers
1/2 medium eggplant
1 large carrot
1/2 small yellow onion

FOR THE BATTER
1 egg
1/2 cup ice water
1/2 cup flour
salt and pepper
oil for deep fryingTEMPURA (2)

• Using a potato peeler, pare strips of peel from the cucumbers and eggplant to give a striped effect. Cut the vegetables into strips about 1⁄8 inch wide and 3–4 inches long. Place them in a colander and sprinkle with salt, allow to rest for 25 minutes, then rinse under cold water. Drain well.
• Thinly slice the onion from top to base, discarding the center. Separate the strips.
• Mix all the vegetables together and season with salt and pepper.
• Make the batter immediately before frying. Mix the egg and ice water in a bowl, then sift in the flour. Mix briefly with a fork; the batter should be a little lumpy.
• Dip the vegetables in batter, place them one at a time in hot oil, and fry at 350°F for about 3 minutes until golden. Serve with salt, slices of lemon, and soy sauce.

DOVER SOLE (4)

8 double fillets of Dover sole
4 oz butter
1/2 cup flour
extra virgin olive oil
salt and pepper to taste

• Coat the fish with flour and lightly pat.
• Place 1/2 the butter and 2 spoons of the oil in a large frying pan on medium heat.
• Shake flour from the fish and fry gently for 3 minutes each side until lightly golden.

RMS Titanic,
North Atlantic
April 15, 1912

THE TITANIC MENU

1ST COURSE: HORS D’OEUVRES
Oysters à la Russe

2ND COURSE: SOUPS
Consommé Olga
Cream of Barley

3RD COURSE: FISH
Poached Salmon
Mousseline Sauce

4TH COURSE: ENTRÉES
Filet Mignon Lili
Chicken Lyonnaise
Vegetable Marrow Facri

5TH COURSE: REMOVES
Lamb with Mint Sauce
Calvados Glazed Roast Duck with Apple Sauce
Roast Sirloin of Beef Forestière
Chateau Potatoes, Minted Green Pea Timbales, Creamed Carrots,
Boiled Rice Parmentier,
Boiled New Potatoes

6TH COURSE: SORBET OR PUNCH
Punch Romaine

7TH COURSE: ROAST
Roasted Squab on Wilted Cress

8TH COURSE: SALAD
Asparagus Salad with
Champagne-Saffron Vinaigrette

9TH COURSE: COLD DISH
Pâté de Foie Gras
Celery

10TH COURSE: SWEETS
Waldorf Pudding
Peaches in Chantreuse Jelly
Chocolate-Painted Éclairs
French Vanilla Ice Cream

11TH COURSE: DESSERT
Assorted Fresh Fruits and Cheeses

AFTER DINNER
Coffee
Cigars

Martin Luther King
Memphis, Tennessee
April 4, 1968

Napoleon Bonaparte
Defeated at Waterloo, Belgium
June 18, 1815

Alexander the Great
Babylon, Iraq
June 13, 323 B.C.

Diana, Princess of Wales
Paris, France
August 30, 1997

John F. Kennedy
Dallas, Texas
November 22, 1963

Gaius Julius Caesar
The Curia, Rome
March 15, 44 B.C.

George Armstrong Custer
Little Bighorn
June 25, 1876

Adolf Hitler
The Führerbunker, Berlin, Germany
April 30, 1945

Marilyn Monroe
Brentwood, California
August 5, 1962

Captain James Cook
Kealakekua Bay, Hawaii
February 14, 1779

John Franklin Candy
Durango, Mexico
March 4, 1994

Part biography, part cookbook, and altogether captivating, Their Last Suppers is a delightful combination of rich history and tantalizing food that will make your mouth water. Unearthing recipes as far back as 323 B.C., Caldwell provides insight into 2,000 years of culinary lore. Each historical figure’s profile includes a brief description of pursuits and accomplishments as well as little known anecdotes, popular foods of his or her time period, recipes for the figure’s actual last meal, and cooking tips. Accompanying the stories behind each legend is a complete ingredient list and step-by-step cooking instructions so anyone can replicate these final meals.

Nearly two dozen legends are profiled, including: Montezuma II, Rasputin, Julius Ceasar, Captain James Cook, Marilyn Monroe, and many more. E ach legend died tragically before their time and their death made a significant impact on culture and society.

Included in this collection:
• Napoleon’s Chicken Marengo
• Princess Diana’s Dover Sole with Vegetables Tempura
• General George Custer’s Roast Buffalo Steaks

A unique book full of flavor and zest, Their Last Suppers will stimulate any cook’s imagination and creativity. Caldwell’s original combination of history and cooking is sure to surprise with intriguing facts and tasty morsels for all.