Cooking and the Crown : Royal recipes from Queen Victoria to King Charles III

Selected for The Best Cookery Books to Give This Year, Daily MailThe 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 OldieBlending history, monarchy, and gastronomy, Tom Parker Bowles guides the reader on an adventure across royal culinary historyFrom 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.