An intimate cookbook exploring 200 years of British royal food, studded with anecdotes, delectable tidbits, and nuggets of history, featuring 100 accessible recipes from award-winning food writer Tom Parker Bowles. In Cooking and the Crown: Royal Recipes from Queen Victoria to King Charles III, Tom Parker Bowles, award-winning food writer, restaurant critic, and son of Queen Camilla, blends history, monarchy, and gastronomy to provide a fascinating window into the world of royal tastes and traditions as far back as Victorian times. Cooking and the Crown showcases an abundance of beloved royal recipes for all seasons, everyday occasions, and celebrations of all kinds, from breakfasts, picnic lunches and dinners to coronations and state banquets, including: • Breakfast: Queen Camilla’s Porridge, Herrings Fried in Oatmeal and Kedgeree • Lunch: George V’s Curry, Buckingham Palace Mutton Pies • Tea: Queen Mary’s Birthday Cake, Sandwiches a la Regance, and Welsh Teabread • Dinner: The King’s Wet Martini, Sardine Diable Savouries • Dessert: Bombe Glacée Princess Elizabeth Punctuating the delectable recipes are essays offering behind-the-scenes peeks into the histories of kitchen suppers, garden parties, Coronations, and State banquets, as well as tales of the chefs, customs, and predilections of royal kitchens. With material from the royal archives woven together with contemporary accounts and Parker Bowles’ own personal insights, Cooking and the Crown is a glorious recipe collection that offers a glimpse into the tastes and pleasures of the royal table from Queen Victoria to present day.

From the Crown Classic Cookbook series--which features a collection of the world's best-loved international cookbooks, specially adapted for use in American kitchens.

This stylishly illustrated publication is the first-ever cookery book to come from within the Royal Household. Written by the Royal Chef, it enables the reader to recreate a selection of authentic dishes prepared and served to Her Majesty The Queen and the Royal Family.With an emphasis on sophisticated seasonal cooking and fresh, local ingredients, the recipes will cater for a variety of occasions and range in both scope and scale, with offerings for both new and experienced cooks. The book elaborates on the recipes with tips on enter taining and inspirational ideas for preparation and presentation, including illustrations and explanations of the choice of china, decorations and flowers that accompany royal meals.Also included are fascinating snapshot details of the history of royal dining and entertaining taken from the Royal Library and Archives atWindsor Castle.

Leaving her Dominican Order to stand by a cousin who has been condemned to death by Henry VIII, novice Joanna Stafford and her father are arrested and ordered by the Bishop of Winchester to recover a religious artifact believed to hold a sacred power.

The ultimate guide to gourmet cupcakes, featuring grown-up flavors (figs! whiskey! fried chicken!) and the delicious story of a family saved by a love of sweets No food coloring. No fondant. No red velvet. Upscale bakery Robicelli’s has become a buzzed-about, in-demand purveyor of decidedly adult cupcakes. Nixing cutesy, pastel-colored dollops of fluff for real ingredients and rich French buttercreams, the husband and wife team have reinvented the cupcake craze for a more sophisticated palate, making each a small piece of the greatest cake ever made. Now their extraordinary recipes are available to the home cook. Now their extraordinary recipes are available to the home cook, including: The Laurenzano (fresh fig cake topped with goat cheese buttercream, fig balsamic gastrique, and crisp prosciutto flakes) The Brooklyn Blackout Cake (chocolate cake with chocolate custard buttercream, dipped in homemade fudge and rolled in chocolate cake crumbs) This book captures not only the Robicelli’s unique take on baking but also their edgy, unapologetically hilarious take on life, including how they survived severe economic setbacks to launch the country’s hottest cupcake brand— a venture begun with thirty dollars in borrowed quarters. Offering both cupcake recipes and a recipe for life that calls for a stash of “emergency cake,” Robicelli’s: A Love Story, with Cupcakes is a baking book like you’ve never seen before.

Meals and memories from Princess Diana's personal chef. All families have their favorite foods?including the House of Windsor. Darren McGrady, personal chef to Princess Diana and chef to the royal family for fifteen years, has collected more than 100 recipes in Eating Royally and behind-the-scenes stories that offer insight into the royal family's lives. From hearty cooking to gourmet eating, these dishes will impress even the most discerning palates. Recipes include traditional English fare, and, of course, royal favorites, such as: Spring Asparagus Soup with Dill Poached Eggs en Croute Gleneagles Pate Earl Grey Tea Cake Gaelic Steaks Royal Tea Scones Eggs Drumkilbo Summer Pudding Iced Praline Souffles McGrady witnessed the rich history and surprisingly normal family life of the Royals, all while preparing elegant food with classical French influences for their table. Filled with touching photographs, mementos, and personal messages, Eating Royally chronicles one chef's extraordinary experiences within the walls of Buckingham Palace.

Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. "Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." —Kirkus (starred review) Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

NEW YORK TIMES BESTSELLER Jamie Oliver, one of the bestselling cookbook authors of all time, is back with brilliantly easy, delicious, and flavor-packed vegetable recipes. This edition has been adapted for the US market. It was originally published in the UK under the title Veg. From simple suppers and family favorites, to weekend dishes for sharing with friends, this book is packed full of phenomenal food - pure and simple. Whether it's embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavor combinations, this book ticks all the boxes. Super-tasty, brilliantly simple, but inventive veg dishes include: · AMAZING VEGGIE CHILI, comforting black rice, zingy crunchy salsa and chili-rippled yogurt · GREENS MAC 'N' CHEESE with leek, broccoli & spinach and a toasted almond topping · VEGGIE PAD THAI, crispy fried eggs, special tamarind & tofu sauce and peanut sprinkle · SUPER SPINACH PANCAKES with avocado, tomato and cottage cheese · SUMMER TAGLIATELLE, basil & almond pesto, broken potatoes and delicate green veg With chapters on Soups & Sandwiches, Brunch, Pies & Bakes, Curries & Stews, Salads, Burgers & Fritters, Pasta, Rice & Noodles, and Traybakes there's something tasty for every occasion. Sharing simple tips and tricks that will excite the taste buds, this book will give you the confidence to up your vegetable intake and widen your recipe repertoire, safe in the knowledge that it'll taste utterly delicious. It will also leave you feeling full, satisfied and happy - and not missing meat from your plate. “It's all about celebrating really good, tasty food that just happens to be meat-free.” Jamie Oliver