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McGrady, who was a chef in the British royal kitchen for 11 years and Princess Diana's personal chef for the last four years of her life, has done a fine job of combining recollections and recipes. The book is arranged by the royals' year-Sandringham Castle for the Christmas holidays, Buckingham Palace in the winter and early summer, spring at Windsor Castle, traveling on HMY Britanniain August (the yacht was decommissioned in 1997), late summer and fall vacation at Balmoral Castle, and returning to Buckingham Palace in November and early December. The stories are fascinating, and the recipes follow anecdotes of each location. There are the favorites of the family: Cheese Soufflé from Queen Elizabeth II; Crepes Islandaise from Prince Philip; and Princess Diana's Stuffed Eggplant. There is other British fare-Treacle Tart and Isle of Wight Pudding-plus favorites in the United States like Coffee Mousse and Roast Turkey. Although some recipes require a number of steps, the directions are clear and concise. Public libraries will want this book for cooks and royal watchers.