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By: Tom Parker Bowles
An intimate cookbook exploring 200 years of British royal food, studded with anecdotes, delectable tidbits, and nuggets of history, featuring 100 accessible recipes from award-winning food writer Tom Parker Bowles.
In Cooking and the Crown: Royal Recipes from Queen Victoria to King Charles III, Tom Parker Bowles, award-winning food writer, restaurant critic, and son of Queen Camilla, blends history, monarchy, and gastronomy to provide a fascinating window into the world of royal tastes and traditions as far back as Victorian times.
Cooking and the Crown showcases an abundance of beloved royal recipes for all seasons, everyday occasions, and celebrations of all kinds, from breakfasts, picnic lunches and dinners to coronations and state banquets, including:
• Breakfast: Queen Camilla’s Porridge, Herrings Fried in Oatmeal and Kedgeree
• Lunch: George V’s Curry, Buckingham Palace Mutton Pies
• Tea: Queen Mary’s Birthday Cake, Sandwiches a la Regance, and Welsh Teabread
• Dinner: The King’s Wet Martini, Sardine Diable Savouries
• Dessert: Bombe Glacée Princess Elizabeth
Punctuating the delectable recipes are essays offering behind-the-scenes peeks into the histories of kitchen suppers, garden parties, Coronations, and State banquets, as well as tales of the chefs, customs, and predilections of royal kitchens.
With material from the royal archives woven together with contemporary accounts and Parker Bowles’ own personal insights, Cooking and the Crown is a glorious recipe collection that offers a glimpse into the tastes and pleasures of the royal table from Queen Victoria to present day.
An intimate cookbook exploring 200 years of British royal food, studded with anecdotes, delectable tidbits, and nuggets of history, featuring 100 accessible recipes from award-winning food writer Tom Parker Bowles.
In Cooking and the Crown: Royal Recipes from Queen Victoria to King Charles III, Tom Parker Bowles, award-winning food writer, restaurant critic, and son of Queen Camilla, blends history, monarchy, and gastronomy to provide a fascinating window into the world of royal tastes and traditions as far back as Victorian times.
Cooking and the Crown showcases an abundance of beloved royal recipes for all seasons, everyday occasions, and celebrations of all kinds, from breakfasts, picnic lunches and dinners to coronations and state banquets, including:
• Breakfast: Queen Camilla’s Porridge, Herrings Fried in Oatmeal and Kedgeree
• Lunch: George V’s Curry, Buckingham Palace Mutton Pies
• Tea: Queen Mary’s Birthday Cake, Sandwiches a la Regance, and Welsh Teabread
• Dinner: The King’s Wet Martini, Sardine Diable Savouries
• Dessert: Bombe Glacée Princess Elizabeth
Punctuating the delectable recipes are essays offering behind-the-scenes peeks into the histories of kitchen suppers, garden parties, Coronations, and State banquets, as well as tales of the chefs, customs, and predilections of royal kitchens.
With material from the royal archives woven together with contemporary accounts and Parker Bowles’ own personal insights, Cooking and the Crown is a glorious recipe collection that offers a glimpse into the tastes and pleasures of the royal table from Queen Victoria to present day.
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