Dinner at Buckingham Palace
When Queen Victoria dined-whether it was breakfast or a dinner party for hundreds of guests-it was no casual affair, and this elegant volume, based on the diaries of the son of a royal servant during the Victorian era, pays homage to the pomp, circumstance and food that came from the royal kitchen, and the dining habits of the present Queen and her family. There are chapters on eggs (part of "the Queen's customary breakfast") and tea ("one of the Queen's most favourite meals") in addition to the sections on soup, fish, meat, desserts and cheese and wine. The recipes have been carefully recreated to work in a modern kitchen, but they're not especially simple or health-conscious; many, such as Delice de Sole d'Antin are influenced by French techniques, while others, such as Poussin Poele aux Nouilles, don't include much in the way of amounts, ingredient lists, or specific instructions. Also interesting are the historical tidbits, insider tales, b&w; royal family photographs and menus from Queen Victoria's elaborate state banquets. Anyone who enjoys learning about the royals-or pretending to be royalty-will thoroughly enjoy this invitation to dinner at the palace.Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.--This text refers to an out of print or unavailable edition of this title.