Cooking and the Crown - Royal Recipes from Queen Victoria to King Charles III

Blending history, monarchy, and gastronomy, Tom Parker Bowles guides the reader on an adventure across royal culinary history From breakfasts, picnic lunches and dinners, to coronations and state banquets, Cooking and the Crown showcases an abundance of beloved royal recipes for all seasons and occasions. Sophisticated creations feature alongside dishes of surprising simplicity, combining historical insights with modern tastes. Each chapter is accompanied by fascinating tales of royal kitchens, chefs and culinary traditions. Weaving together material from the royal archives, contemporary accounts and personal insight, Tom Parker Bowles paints a vivid picture of royal tastes and traditions, as far back as Victorian times. CONTENTS INCLUDE: Breakfast Queen Camilla''s porridge; Herrings fried in oatmeal; Kedgeree Lunch Salmon fishcakes; George V''s curry; Buckingham Palace mutton pies Tea Queen Mary''s birthday cake; Sandwiches a la Regance; Welsh teabread Dinner The King''s wet martini; Oeufs drumkilbo; Sardine diable savouries Pudding Bombe Glacee Princess Elizabeth; Rod grod; Mango melba

Product details

• Authors: Tom Parker Bowles, Tom Parker Bowles
• Publisher: Aster
• Languages: English
• Product format: Hardback
• Released: 26.09.2024
• EAN: 9781783256068
• ISBN: 978-1-78325-606-8
• No. of pages: 239
• Dimensions: 200 mm x 268 mm x 27 mm
• Subjects: Guides > Food & drink > Theme cookery books; COOKING / Courses & Dishes / Pastry, Biography: royalty, General cookery & recipes, Comfort food and food nostalgia, National and regional cuisine, Tea and coffee, Cookery / food by ingredient: egg, cheese and dairy products, Nostalgia: general, Cooking with dairy products