"We all think about what our last meal would be. On her maiden voyage, guests on the world's most famous passenger ship, the RMS Titanic, were dining on the finest foods prepared by the best French chefs and toasting with the best champagne, not knowing that it would be their last meal. Veronica Hinke has taken a story that we all know so well and interwoven delicious recipes that, while historic and old, are classic and worthy of any modern-day table. She has unearthed a vibrant culinary subtext that often left me breathless and dreamy-eyed. She skillfully captures the magical flavor of a fascinating era in our history. Two spatulas raised in adulation."
—Chef Art Smith, former personal chef to Oprah Winfrey
"A rich and fascinating addition to Titanic literature. If a book can be compared to a soft, warm sweater, that's exactly how I'd describe Veronica Hinke's The Last Night on the Titanic. The reader will find the text on each page purled with anecdotes and personal details about the luxury liner's passengers and crew and want to snuggle deeper into each story and recipe."
—Rick Archbold and Dana McCauley, co-authors, Last Dinner on the Titanic
"Congratulations on a well-researched book!" —Yvonne Hume, Great-niece of Titanic First Violinist John ("Jock") Hume