COOKING AND THE CROWN

Blending history monarchy and gastronomy Tom Parker Bowles guides the reader on an adventure across royal culinary history From 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 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 CONTENTS INCLUDE Breakfast Queen Camilla s porridge Herrings fried in oatmeal Kedgeree Lunch Salmon fishcakes George V s curry Buckingham Palace mutton pies Tea Queen Mary s birthday cake Sandwiches a la Regance Welsh teabread Dinner The King s wet martini Oeufs drumkilbo Sardine diable savouries Pudding Bombe Glacée Princess Elizabeth Rod grod Mango melba