A Royal Cookbook : Seasonal Recipes from Buckingham Palace

Whether you’re serving up a simple family dinner or hosting a holiday soiree, now you can bring the experience of royal dining to your own table with the first-ever cookbook from the kitchen at Buckingham Palace. A Royal Cookbook brings together a selection of recipes for both new and experienced cooks from Royal Chef Mark Flanagan. Organized by season in keeping with the royal kitchen’s commitment to fresh, seasonal cooking, the recipes range from elaborate entrees to tea-time treats and are accompanied by tips on presentation and entertaining from Deputy Master of the Royal Household Edward Griffiths. For those inclined to bring out the fine china, the book also includes illustrations and explanations of the tableware, floral arrangements, and other decorative items that adorn the royal table throughout the year, as well as stories and photographs from the history of royal dining, drawn from the Royal Archives and the Print Room at Windsor Castle. Fully illustrated with mouth-watering photographs and offering easy-to-follow techniques for each delicious dish, A Royal Cookbook will make readers―and their lucky guests―ready for dinner with royal relish. A Royal Cookbook Brings Together A Selection Of Recipes For Both New And Experienced Cooks From Royal Chef Mark Flanagan. Organized By Season In Keeping With The Royal Kitchen's Commitment To Fresh, Seasonal Cooking, The Recipes Range From Elaborate Entrees To Tea-time Treats And Are Accompanied By Tips On Presentation And Entertaining From Deputy Master Of The Royal Household Edward Griffiths. For Those Inclined To Bring Out The Fine China, The Book Also Includes Illustrations And Explanations Of The Tableware, Floral Arrangements, And Other Decorative Items That Adorn The Royal Table Throughout The Year, As Well As Stories And Photographs From The History Of Royal Dining, Drawn From The Royal Archives And The Print Room At Windsor Castle. A History Of Royal Dining -- The Kitchens Today -- Sourcing The Ingredients -- Summer -- Autumn -- Winter -- Spring. Mark Flanagan And Edward Griffiths. Contents Foreward 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 with English Strawberries and Lemon Cream Autumn Langoustines Lossiemouth Winter Arbouth 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