Synopses & Reviews
Whether youand#8217;re serving up a simple family dinner or hosting a holiday soiree, now you can bring the experience of royal dining to your own table with the first-ever cookbook from the kitchen at Buckingham Palace.
and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;
A Royal Cookbook brings together a selection of recipes for both new and experienced cooks from Royal Chef Mark Flanagan. Organized by season in keeping with the royal kitchenand#8217;s commitment to fresh, seasonal cooking, the recipes range from elaborate entrees to tea-time treats and are accompanied by tips on presentation and entertaining from Deputy Master of the Royal Household Edward Griffiths. For those inclined to bring out the fine china, the book also includes illustrations and explanations of the tableware, floral arrangements, and other decorative items that adorn the royal table throughout the year, as well as stories and photographs from the history of royal dining, drawn from the Royal Archives and the Print Room at Windsor Castle.
and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;and#160;
Fully illustrated with mouth-watering photographs and offering easy-to-follow techniques for each delicious dish, A Royal Cookbook will make readersand#151;and their lucky guestsand#151;ready for dinner with royal relish.
Review
"An extraordinary collection of images and anecdotes." Quest
Review
and#8220;Ever wondered about why Queen Elizabeth II looks like the healthiest 88-year-old in Britain? . . . A Royal Cookbook reveals some of the Queenand#8217;s culinary choices, including the no-bake wedding cake served at Prince William and Kate Middletonand#8217;s 2011 wedding reception. . . . While there are a few are elaborate showstoppersand#8212;such as a spring starter of crown of asparagus with crab and mangoand#8212;most are surprisingly simple. The sable Breton with English strawberries and lemon cream is well within the skill range of a moderately experienced cook.and#8221;
Synopsis
Dinner at Buckingham Palace is a unique collection of authentic recipes from the royal households, based on the diaries and personal recollections of royal servant Charles Oliver. It became a hobby of his to collect royal menus and recipes until he amassed a considerable collection. He also lovingly and respectfully hoarded a treasure of anecdotes, souvenirs and information on royal tastes and entertaining, to make his own unique and individual commentary, as well as a store of never-before-published private photographs. So, from Queen Victoria's habit of eating breakfast to the sound of bagpipes, to Prince Philip's favourite recipe for scrambled eggs, this book provides a delightful memoir of the tastes and traditions of the royal household over several generations.
Synopsis
A selection of delicious recipes from the Royal Chef, Mark Flanagan, for authentic dishes prepared and served to Her Majesty The Queen and the Royal Family. The recipes are inspired by the calendar of seasonal cooking in the royal kitchens, and range in scope and scale, with offerings for both new and experienced cooks. These are accompanied by tips on entertaining and inspirational ideas for presentation from the Deputy Master of The Royal Household, Edward Griffiths, including illustrations and explanations of the choice of china, decorations and flowers that accompany royal meals. A Royal Cookbook will also include snapshot details of the history of royal dining and entertaining, taken from the Print Room at Windsor Castle and the Royal Archives. Fully illustrated with mouth-wateringly lavish photography.
About the Author
Mark Flanagan is Royal Chef at Buckingham Palace.Edward Griffiths is Deputy Master of the Royal Household.
Table of Contents
Foreword
A History of Royal Dining
The Kitchens Today
Sourcing the Ingredients
Summer
Crown of Asparagus with Crab and Mango
Paupiette of Sole with Watercress Mousse
Sabland#233; Breton with English Strawberries and Lemon Cream
Autumn
Langoustines Lossiemouth
Partridge Hotpot
Rhubarb and White Chocolate Parfait
Winter
Arbroath Smokie, Leek and Courgette Tart
Roasted Loin of Balmoral Venison
Apricot Crand#234;pes Souffland#233;
Spring
Eggs Drumkilbo
Cutlets of Windsor Lamb with Sauce Paloise
Blackcurrant Sorbet
Chocolate Biscuit Cake
Weights and Measures