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Blending history, monarchy, and gastronomy, Tom Parker Bowles guides the listener 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; Baked Eggs; Kedgeree
Lunch
Salmon Fishcakes; George V's curry; Partridge Hotpot
Tea
Queen Mary's birthday cake; Potted Shrimp; Welsh teabread
Dinner
The King's wet martini; Oeufs drumkilbo
Pudding
Buckingham Palace Plum Pudding; Rod grod; Rhubarb Fool
2024 Octopus Publishing Group
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