A deliciously captivating new book reveals how British Airways' meals have evolved in over a century of flying, from mutton soup in the 1940s to caviar on Concorde. Written by BA captain and keen ...

and topping with Ossetra caviar. It even includes a private cooking lesson and side snifter of cognac! A rather upscale take on Bookbinder Soup at The Drake Oak Brook. “The Bookbinder Unwinder ...