A Royal Cookbook: Seasonal recipes from Buckingham Palace

Review Recreate a royal menu at home with Royal Collection Trust's first ever cookbook. Written by the Royal Chef and the Deputy Master of the Household, A Royal Cookbook presents four three course menus adapted from those served to guests of The Queen. It also tells the beautifully illustrated story of royal dining through history, from a Garter Banquet served for Charles II in 1671 to the present day. --Majesty Magazine What a delightful book, a pleasure to handle, full of wonderful colour photographs […] there are 100 colour illustrations in an attractive binding that will enhance your bookshelves when not in use. --Bill Spence, Gazette and Herald Surprisingly simple recipes [...] presentation that creates the wow factor [...] co-authors Mark Flanagan and Edward Griffiths are charming guides. --Jan Gardner, Boston Globe Product 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. From the Back Cover 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. About the Author Mark Flanagan is Royal Chef to Her Majesty The Queen. Edward Griffiths is Deputy Master of the Royal Household.