Royal recipes from Queen Victoria to King Charles III

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