Eating Royally: Recipes and Remembrances from a Palace Kitchen Author: Visit Amazon's Darren McGrady Page | Language: English | ISBN:
1401603211 | Format: EPUB
Eating Royally: Recipes and Remembrances from a Palace Kitchen Description
About the Author
Darren McGrady served as chef for the Royal Family of England for more than fifteen years, including four years as the private chef of Princess Diana. He is currently a private chef in Dallas.
- Hardcover: 240 pages
- Publisher: Thomas Nelson (July 10, 2007)
- Language: English
- ISBN-10: 1401603211
- ISBN-13: 978-1401603212
- Product Dimensions: 9.6 x 8.4 x 0.8 inches
- Shipping Weight: 1.9 pounds (View shipping rates and policies)
This is a wonderful cookbook on several levels and I am happy to see that it has received consistently positive reviews!
Darren McGrady deserves congratulations for creating an entertaining cookbook that also delivers delicious recipes. His personal anecdotes about the Queen and Princess Diana are both amusing and discreet.
The book is well structured according to seasons and royal residences, such as Christmas at Sandringham and Autumn at Balmoral. The beginning of each chapter contains an overview of the season and location, and Chef McGrady weaves his own professional memoir into this structure.
Copies of formal menus, handwritten notes of instruction from the royal family, and informal snapshots of the various royal kitchens are interspersed in an elegant scrapbook fashion. Then come the recipes for the chapter, back to back.
Favorite recipes of the royal family are included, many with an introductory paragraph of just what it was that made that particular recipe so special to the individual. I must add, though, that you will have fun reading between the lines in a description of a culinary episode about a former duchess. You will have to admit, Darren McGrady has style.
The recipes that I have tried so far come from the Kensington Palace section, nicely subtitled "A Home for All Seasons." These are Princess Diana's favorites and are lighter and more contemporary. I particularly enjoyed the stuffed aubergines and the lobster Thermidor (OK, not so light and not so contemporary, but a delicious classic). And after eating a salad with the Pureed Herb Dressing, I have to take a bit of bread to sponge up the remaining dressing because it is that good. The recipes that I tried worked perfectly and most of them are accompanied by photographs.
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