Cloth $24.95 ISBN: 9781905686780 Published September 2014 For Sale in USA and Canada Only

A Royal Cookbook

Seasonal Recipes from Buckingham Palace

Mark Flanagan and Edward Griffiths

Mark Flanagan and Edward Griffiths

Distributed for Royal Collection Trust

120 pages | 200 color plates | 8 x 8 | © 2014
Cloth $24.95 ISBN: 9781905686780 Published September 2014 For Sale in USA and Canada Only
Whether you’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.
           
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 kitchen’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.
           
Fully illustrated with mouth-watering photographs and offering easy-to-follow techniques for each delicious dish, A Royal Cookbook will make readers—and their lucky guests—ready for dinner with royal relish.
Maclean's
“Ever wondered about why Queen Elizabeth II looks like the healthiest 88-year-old in Britain? . . . A Royal Cookbook reveals some of the Queen’s culinary choices, including the no-bake wedding cake served at Prince William and Kate Middleton’s 2011 wedding reception. . . . While there are a few are elaborate showstoppers—such as a spring starter of crown of asparagus with crab and mango—most are surprisingly simple. The sable Breton with English strawberries and lemon cream is well within the skill range of a moderately experienced cook.”
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

Sablé 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 Crêpes Soufflé

 

Spring

Eggs Drumkilbo

Cutlets of Windsor Lamb with Sauce Paloise

Blackcurrant Sorbet

 

Chocolate Biscuit Cake

 

Weights and Measures

 

 

For more information, or to order this book, please visit http://www.press.uchicago.edu
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