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 Glacee Princess Elizabeth; Rod grod; Mango melba

Tom Parker Bowles has been an award-winning food writer for over 20 years, is the author of eight books on food (including the bestselling Fortnum & Mason cookbooks) and is the restaurant critic for The Mail on Sunday. He is also a contributing editor for Esquire, Country Life and Conde Nast Traveller, plus a regular judge on the BBC's Masterchef. Tom is a godson of King Charles III, and his mother, Camilla, is Queen.

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