What is it about a Royal Wedding that makes the world pay attention to monarchies it considers redundant the rest of the time?
And what is wrong with my brain that it hears Royal wedding and it immediately wonders what Royalty eats and if I could replicate the presumed delicacies?
Dear reader, welcome to 2 Weeks of Royal Cookbooks!
Meet 10-year-old Sara.
For my 10th birthday party, I was a princess. Not just that, but I was a princess at an actual Royal Palace, because my country may have gotten rid of its monarchy a century ago, but we’re still chock-full of heirlooms from that bygone era.
When my parents decided to throw me an extravagant birthday party to celebrate my double digits, a former Royal Palace was the obvious choice. Even though I was never a pink princess loving child (my favorite Disney “princess” was Megara from Hercules, and she wasn’t a princess at all), I still went along with their plans. The XVII century themed bash ended up being my favorite birthday ever.
There’s just something about the fantasy of being a princess that thaws even the coldest of hearts.
I think this is why Royal weddings are such a woldwide phenomenon, popular even in countries who consider themselves above the notion of Royalty. The fantasy of becoming a princess, of becoming Royalty, is uniquely enticing. My country was a monarchy for almost 800 years (yes, we’re one of the oldest countries in Europe), but after killing off our last monarchs (public assassination, nasty business) we’re indifferent to the comings and goings of monarchies 99% of the time.
Royal Weddings are the remaining 1%. Then, like the rest of the world, we become Royalty’s biggest fans and talk about the event for weeks on end.
The upcoming nuptials of Prince Harry and Meghan Markle are no exception, and with all the Royal chatter I started wondering what British Royalty eats (because that’s how my mind works). This lead me to a long amazon shopping spree, and before I knew it, I had bought several Royal Cookbooks. Oops?
The Royal Cookbooks
This theme is actually a 3 in 1: I’m doing three full 2 Weeks Of about Royal Cookbooks. Here are the books I’m reviewing and trying out these next few weeks.
By Mark Flanagan and Edward Griffiths
Welcome to A Royal Cookbook, the first cookbook to have been created from within the Royal Household. Here you will find a selection of the authentic menus prepared and served for guests of Her Majesty The Queen, carefully chosen for you to recreate at home. With an emphasis on seasonal cooking and fresh, local ingredients, the recipes cater for a variety of occasions, from a light summer lunch to an extravagant winter feast, and offer scope for both new and more experienced cooks to entertain in style.
A Royal Cookbook also includes tips on presentation to provide inspiration for your own dining room or kitchen.
This Book is the one that sent me down the Royal food spiral. If it all goes to hell, this is the book we blame.
By Mark Flanagan and Kathryn Cuthbertson
There is no more quintessentially British tradition than afternoon tea, and nowhere is that tradition taken more seriously than at Buckingham Palace, where 30,000 afternoon teas are served every year at the summer garden parties.
Inspired by this British institution, and following on from the success of A Royal Cookbook, Mark Flanagan, the Royal Chef, shares an insight into the royal kitchen’s repertoire of tea-time treats. Recipes and clear instruction will guide you through making pastries and savouries, biscuits and show-stopping cakes, from a springtime picnic to a festive Christmas tea, all with the royal touch.
Is there anything more British Royalty than afternoon tea?
By Sarah Macpherson
During the eighteenth century, ladies of high society kept handwritten notes on recipes and it became fashionable to exchange the most successful with friends and neighbours. This charming book is a compilation of fifty of the best recipes taken from the archives of the country houses of Britain and Ireland. Each recipe is shown in its original form accompanied by an up-to-date version created by professional chefs so that the recipes can be recreated today. In a world dominated by additives and synthetic foodstuffs, these traditional recipes contain only natural ingredients and show that simple ways are often the best when it comes to creating dishes that stand the test of time.
This is the odd book out, the only non Royal Collection Trust one of the bunch, but when I saw it had handwritten recipes all the way back to the 1600, I knew I hadn’t to have it!
2 Weeks of Royal Cookbooks begins!
I’ll be testing out a handful of recipes from each book and then reviewing each book individually.
I’ll see you next week for the first (hopefully delicious) recipes!