Cooking and the Crown

Selected for The Best Cookery Books to Give This Year , Daily Mail The Best of the Year's Cookbooks , The Spectator "A lovely book of scrumptious dishes." Alexandra Shulman "In his own inimitably engaging way, he's blended history, monarchy and gastronomy, bringing to life more than 200 years of royal food." Country Life "With unique access to centuries of the royals' menu archive and their chefs, Tom Parker Bowles has compiled a very enjoyable book for royal watchers." The Spectator ''A delicious insight' Daily Mail '' There's a dash of history, a generous helping of recipes and sprinkles of enticing illustrations.'' Lucy Lethbridge, The Oldie 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. From Queen Camilla's porridge to the King's wet martini, George V's Curry to Queen Mary's birthday cake, 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.

Selected for The Best Cookery Books to Give This Year , Daily Mail The Best of the Year's Cookbooks , The Spectator "A lovely book of scrumptious dishes." Alexandra Shulman "In his own inimitably engaging way, he's blended history, monarchy and gastronomy, bringing to life more than 200 years of royal food." Country Life "With unique access to centuries of the royals' menu archive and their chefs, Tom Parker Bowles has compiled a very enjoyable book for royal watchers." The Spectator ''A delicious insight' Daily Mail '' There's a dash of history, a generous helping of recipes and sprinkles of enticing illustrations.'' Lucy Lethbridge, The Oldie 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. From Queen Camilla's porridge to the King's wet martini, George V's Curry to Queen Mary's birthday cake, 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.

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 Glac?e 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 Glac?e 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.