Did you know that Adolf Hitler was a vegetarian and his longtime private chef was Jewish? What dish played an integral role in Marilyn Monroe’s unsuccessful bid to woo back Bobby Kennedy? Part historical narrative and part grilling guide and cookbook, Andrew Caldwell’s Their Last Suppers guides history buffs and gourmands alike through gastronomically inspired biographical accounts of more than twenty personalities from the pages of history whose deaths shook the world and created spectacular headlines. This culinary tour of the past describes the last meals of legends such as Alexander the Great, Elvis Presley, Princess Diana, Abraham Lincoln, Marilyn Monroe, Admiral Nelson, and many others, with detailed recipes included.
Unearthing dishes from as far back as 323 b.c., Caldwell, the History Chef™, provides insight into more than 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. Because the kitchens of Montezuma, Caesar, and other notables profiled within the book were often very basic, Caldwell brings their fare into modern kitchens, and provides specific preparation tips throughout.
From the Titanic’s twelve-course tasting menu to personal recipes for Princess Diana’s Favorite Watercress Soup, Elvis Presley’s Fried Peanut Butter and Banana Sandwich, Julius Caesar’s Ambrosia, Cleopatra’s Hummus, and Stone Crab à la Kennedy, historians and foodies alike will relish the trivia and tastings paired within Their Last Suppers: Legends of History and Their Final Meals.
Their Last Suppers © 2009, 2010 Andrew Caldwell. All rights reserved. Printed in the United States of America. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews. For information, write Andrews McMeel Publishing, LLC, an Andrews McMeel Universal company, 1130 Walnut Street, Kansas City, Missouri 64106.
E-ISBN: 978-1-4494-0188-7
Library of Congress Control Number: 2009943929
www.andrewsmcmeel.com
Cover design by Adrian Morgan
ATTENTION: SCHOOLS AND BUSINESSES
Andrews McMeel books are available at quantity discounts with bulk purchase for educational, business, or sales promotional use. For information, please write to: Special Sales Department, Andrews McMeel Publishing, LLC, 1130 Walnut Street, Kansas City, Missouri 64106
[email protected]
For my lovely daughters,
Juanita, Sheridan, and Celeste
Contents
Foreword
Handy Hints and Tips
Captain Edward John Smith
RMS Titanic, North Atlantic
April 15, 1912
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
Montezuma II, Last Aztec Emperor
Tenochtitlan
June 30, 1520
Rasputin
St. Petersburg, Russia
December 20, 1916
Cleopatra
Alexandria, Egypt
August 6, 30 B.C.
Admiral Horatio Nelson
HMS Victory, Trafalgar, Spain
October 21, 1805
Abraham Lincoln
Washington, D.C.
April 14, 1865
Leonidas, King of Sparta
Thermopylae, Greece
August 18, 480 B.C.
Captain Ernst Lehmann
The Hindenburg, Lakehurst, New Jersey
May 6, 1937
Elvis Aaron Presley
Graceland, Memphis, Tennessee
August 16, 1977
Lord Frederick Chelmsford
Defeated at Isandlwana, South Africa
January 22, 1879
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
Foreword
Since my early childhood I have been fascinated by all types of history, and over the years I have been ctunate to visit the pyramids of Egypt and Mexico, Roman ruins in England, France, and Spain, the conquistador trails of the New World, and the pirate haunts of the Caribbean. I was trained as a head chef and resort manager in some of the world’s finest resorts at the same time, enabling me to pursue my interests even more.
Eventually I was able to own my own little hotel in Albuquerque, New Mexico, where I was able to combine my love of food and history, for the enjoyment of our guests. Cocktail parties to celebrate the likes of Attila the Hun and Davy Crockett became themed weekends and a vital part of our business. I was struck by how little people seemed to know about historical events and how interested they became when an opportunity to discuss them came up. And so the idea for Their Last Suppers was born.
It’s an efct to combine tales of the past with interesting menu ideas. All the principals here died untimely deaths that shook the world of their time, except for two: Napoleon lost only an empire at the Battle of Waterloo, and Lord Chelmscd mightily embarrassed one at the hands of the Zulus in South Africa. These were all powerful people in the prime of life, and their meals reflect the best of a varied and interesting choice of recipes, which help provide an insight into two thousand years of culinary history.
In doing my research for this book I noticed that nearly all these people made curious decisions that ultimately helped bring about their downfall. General Custer declined a Gatling gun battery en route to Little Bighorn on the grounds that it would slow him down. After a hectic day of travel, Princess Diana elected to leave the luxury of the Imperial Suite at the Ritz Hotel in Paris at midnight and drive to other lodgings across town. Captain Smith, of Titanic fame, was actually accelerating the ship toward known ice fields. President Kennedy’s staff took the bulletproof top off his limousine so that he could enjoy the weather in Dallas.
Although it has been possible to discover the exact last meal eaten by many of the people here, in a couple of cases such as Alexander the Great, accustomed to four- and five-day banquets, the best I have been able to do is select a few royal dishes of his time.
Likewise, although the kitchens of Montezuma, Caesar, and the rest were usually very basic affairs consisting of no more than spits, clay baking ovens, and open fires, I have attempted to bring the foods into modern kitchens with all our advantages and cooking aids, although I believe that wherever possible, grills and open fires should be used for these dishes.
For the sake of healthful eating, I suggest the use of extra virgin olive oil with most recipes, and for the same reason I have cut down on the salt content of most ancient foods.
I leave the appropriate drinks to the reader’s taste
because the Mexican beers of today are a lot more palatable than the green lake water foam the Aztecs considered a delicacy, and the modern gourmand may not appreciate the pork blood beverage of the hardy Spartans.
HANDY HINTS AND TIPS
Grilling
Many of the ancient recipes in the book can be prepared on a regular barbecue to gain the same effect as an open fire. There are some basic techniques to be aware of when cooking on a grill:
Light the fire with rolled-up newspapers and a little kindling bece adding the coals to it.
Do not use lighter fluid, because it adds a greasy taste to food.
Try to anticipate how long you want to use the barbecue. Remember, most coals need to burn for at least 30 minutes to get the even temperature needed for cooking.
Most coals burn for 45 to 60 minutes. For longer-cooking dishes (e.g., turkey), add more coals on a regular basis.
For large items, place a drip tray on top of the coals; this will collect fats and juices to make a nice sauce and prevent flare-ups that damage the meat.
Don’t be afraid to experiment with wood. Most fruit trees and herbs provide good smoky flavors, along with the staples of oak, maple, and hickory. Soak woods for 30 minutes to bring out the maximum flavor.
Cook small items, such as chops, poultry pieces, and seafood, with an open top; this increases the heat and seals the juices in quickly.
For larger items, such as whole chickens, racks of ribs, or lamb, cover the grill; this makes the air inside the barbecue circulate and cooks the food evenly.
Don’t throw away unburnt wood and coals when you’ve finished cooking your meal. Wash off old materials and mix with new ones when grilling again.
Always be aware of what has been on the grill. Keep fish, poultry, and meats in their own places and clean the grill thoroughly with a wire brush bece allowing new foods to be put on it.
For barbecue dishes use colored plates and fresh herbs for decoration. Keep the presentation simple.
Everything can be grilled: Fish, poultry, meats, and vegetables all absorb the wonderful smell and feel of the open air. The key is to pay attention; in time you will feel comctable assembling whole meals, even soups, on the grill, and will love the flavors and simplicity of your dishes.
Marinades
The simpler the better. To re-create foods and flavors of the past, olive oil, rosemary, sea salt, and black pepper with garlic and lemon juice do it every time.
The recipes of ancient Greece and Rome were often very basic dishes. Stuffed ostriches, bear claws, and pickled thrush tongues were always served for special occasions, but the heart of those cultures was built around simple grilled dishes, easy to prepare, easy to cook, easy on the eye.
Lemon Herb Marinade
This basic marinade recipe can be used for 8 pieces of chicken, fish, or chops.
10 finely chopped garlic cloves
juice of 4 fresh lemons
sea salt and ground black pepper
4 oz extra virgin olive oil
3 tbsp freshly chopped rosemary
Combine all ingredients.
For best results, leave in the fridge overnight, but always marinate for at least 2 hours.
Basic Wine Marinade
This recipe can be used for 2 lb of game, beef, lamb, or fish. You can use red wine marinade for chicken or white wine marinade for lamb; they both work.
4 tbsp red or white wine
4 tbsp extra virgin olive oil
2 finely chopped garlic cloves
1 ½ tsp chopped fresh herbs
sea salt and ground black pepper to taste
Combine the ingredients.
Marinate the fish for at least 30 minutes, fowl for 1 hour, red meat for at least 2 hours.
Tip: After removing marinated dishes from the fridge, always allow them to come to room temperature bece cooking, and always brush off excess marinade.
Flavored Butters
For an exciting accompaniment to your roasts, grills, and fish dishes, there is an easy recipe: butter! Use any flavor. There are no hidden recipes; just soften your favorite butter and add your favorite ingredients in the quantity you like, roll in foil, then refrigerate. Here are some ideas:
Coriander and green chili butter
Rosemary—mustard butter
Green and black peppercorn butter
Mango and roasted garlic butter
Lime and rosemary butter
Black olive and sage butter
Red chili and parsley butter
Flavored Oils
Likewise, take your favorite olive oil, add whatever ingredients you like, and seal with a cork; it will keep for more than a year and add tremendous flavor to your cooking. Examples:
Spring onion oil
Thyme and rosemary oil
Garlic oil
Sage and garlic oil
Red chili oil
CAPTAIN EDWARD JOHN SMITH
RMS Titanic, North Atlantic
April 15, 1912
It gives me the greatest pleasure to captain this most magnificent and unsinkable ship.
—Captain Smith, 1912
Nearly swamping a French trawler, the White Star Lines flagship RMS Titanic pulled away from its last ever contact with land at Queenstown in Ireland on the afternoon of April 11, 1912.
The eagerly awaited maiden voyage of the most luxurious and biggest liner ever built carried more than 1,200 of America’s and Europe’s wealthiest citizens, along with some 900 crew. And it was captained by the world’s best-paid seaman, the Commodore of the White Star Line, Edward John Smith. It was, ironically, his last scheduled voyage.
E.J., as everyone in the Merchant Navy knew him, was born in Hanley, England, in 1850. On leaving school at the age of 13 he went to Liverpool to begin an apprenticeship under sail, eventually joining the famous White Star Line in 1880, moving quickly through its ranks to his first naval command in 1887.
Within 2 years he had the first of many accidents, running the Republic aground in New York Harbor. Then, when it was finally refloated and reached the port, a furnace exploded in the engine room, killing three crewmen and seriously wounding seven others. The unflappable captain reported to the ship’s owners that they had had a “minor incident.” In 1890, he introduced the Coptic to the sandbanks outside the harbor of Rio de Janeiro. A series of other “minor incidents” occurred over the following decade, and in 1901, while in charge of the Majestic, he once again experienced a major fire on board in a linen closet and several cabins. By ripping up the deck and blasting in steam the crew avoided a real tragedy, but in the ensuing inquiry Smith calmly testified that no one had even informed him of any fire on board.
In 1906, while Smith was on the Baltic, moored in Liverpool, another large fire mysteriously broke out, taking some 640 bales of wood and other cargo but fortunately no lives. In 1907, approaching New York Harbor once again, this time on the Adriatic, Smith ran aground once again, this time at the entrance of Ambrose Channel.
On the Olympic’s maiden voyage to New York in 1911, he trapped and almost crushed a tug on June 21, collided with the warship HMS Hawk on September 20, and ran over a submerged wreck on February 24, 1912, losing a propeller in the process.
When interviewed by the New York Times in 1907 about his troubles at sea, the captain cheerfully replied, “None really, apart from bad weather.” For all his mishaps he was admired by both owners and crew and was given a £200 no-collision bonus every year.
Second officer Charles Lightoller, who survived the Titanic disaster, spoke fondly of the skipper at the inquiry. “It was an education to see him con his ship up through the intricate channels, entering New York harbor at full speed.… One particularly bad corner… used to make us flush with pride as he swung her around, judging his distance to a nicety, she heeling over to the helm with only a few feet to spare between each end of the ships and the banks.”
This was the man placed in charge of the company flagship. And as Smith gave a brief whis
tle of apology to the French trawler that bright sunny afternoon in Ireland, the Titanic was already speeding toward an area of the North Atlantic ocean known to be infested with far more ice fields than normal because of an unusually mild winter in Greenland.
In keeping with Smith’s tradition of “not hanging around,” the Titanic covered 464 miles on its first day and 519 the next, then 546 from the next Saturday to Sunday at noon. Each day brought even more acceleration, and on the day before the sinking he was planning more speed trials, although he knew that heavy ice was dead ahead.
The Titanic was more than 882 feet long and displaced some 66,000 tons. It represented the best of everything of its day. Dozens of chefs prepared huge multicourse meals, based on the cuisine of Auguste Escoffier. And hundreds of stewards attended every whim of its passengers. There were Turkish baths, a swimming pool, a gymnasium, squash courts, and all manner of entertainments for its pampered guests.
Their Last Suppers: Legends of History and Their Final Meals Page 1
