A Royal Cookbook
Seasonal Recipes from Buckingham Palace
Distributed for Royal Collection Trust
- Contents
- Review Quotes

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
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