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A Royal Cookbook: Seasonal recipes from Buckingham Palace
Hardback
Main Details
| Title |
A Royal Cookbook: Seasonal recipes from Buckingham Palace
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| Authors and Contributors |
By (author) Mark Flanagan
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By (author) Edward Griffiths
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| Physical Properties |
| Format:Hardback | | Pages:120 | | Dimensions(mm): Height 200,Width 200 |
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| Category/Genre | General cookery and recipes |
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| ISBN/Barcode |
9781905686780
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| Classifications | Dewey:641.5 |
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| Audience | |
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| Illustrations |
100 Illustrations, color
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Publishing Details |
| Publisher |
Royal Collection Trust
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| Imprint |
Royal Collection Trust
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| Publication Date |
2 June 2014 |
| Publication Country |
United Kingdom
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Description
This stylishly illustrated publication is the first-ever cookery book to come from within the Royal Household. Written by the Royal Chef, it enables the reader to recreate a selection of authentic dishes prepared and served to Her Majesty The Queen and the Royal Family.With an emphasis on sophisticated seasonal cooking and fresh, local ingredients, the recipes will cater for a variety of occasions and range in both scope and scale, with offerings for both new and experienced cooks. The book elaborates on the recipes with tips on enter taining and inspirational ideas for preparation and presentation, including illustrations and explanations of the choice of china, decorations and flowers that accompany royal meals.Also included are fascinating snapshot details of the history of royal dining and entertaining taken from the Royal Library and Archives atWindsor Castle.
Author Biography
Mark Flanagan is Royal Chef at Buckingham Palace. Edward Griffiths is Deputy Master of the Royal Household.
Reviews"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."-- "Maclean's"
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