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Eating Royally: Recipes and Remembrances from a Palace Kitchen

( 4 )

Overview

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...

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Overview

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.

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Editorial Reviews

Library Journal

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.
—Christine Bulson

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Product Details

  • ISBN-13: 9781401603212
  • Publisher: Nelson, Thomas, Inc.
  • Publication date: 7/10/2007
  • Pages: 240
  • Sales rank: 318,305
  • Product dimensions: 8.30 (w) x 9.60 (h) x 1.00 (d)

Meet 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.

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Read an Excerpt

Eating Royally


By Darren McGrady

Thomas Nelson

Copyright © 2007 Darren McGrady
All right reserved.

ISBN: 978-1-40160-321-2


Chapter One

The Royal Year

The royal calendar is set a year in advance and is quite detailed. This level of advance planning is only possible because there are certain activities that are repeated year after year by the Queen and the royal family. In broad strokes, a standard calendar looks like this:

Late December until early February: Christmas and the New Year at Sandringham Castle

February: State visits in late February. During the third week a state banquet for one hundred fifty people is held at Buckingham Palace.

March to mid-May: Windsor Castle. The Queen's birthday is April 21 and is always celebrated at Windsor, as is the Easter holiday. The Royal Windsor Horse Show is held during the second week of May.

Late May to mid-June: Buckingham Palace. The Queen attends to affairs of state, including investitures and state visits. In May, the Chelsea flower show and the anniversary celebration of the Queen's birthday are held. The Duke's birthday is on the tenth of June.

Late June: Windsor Castle and a celebration of the Royal Ascot horse races. Leaving Windsor Castle, the Queen spends the last week of June in Edinburgh, Scotland, at Holyrood Palace. A garden party and a thistle lunch are always on the schedule.

July: Garden parties at Buckingham Palace

Early August: Aboard HMY Britannia for regatta racing and sailing among the Western Isles.

August until early October: Vacation at Balmoral Castle in the highlands of Scotland

November: Buckingham Palace and a large annual reception for the Diplomatic Corps with as many as fifteen hundred people in attendance

Early December: Buckingham Palace for state visits and banquets

As a chef, I tend to associate the royal residences with seasons and food. I think of Buckingham Palace as the workaday location during late fall and winter, as well as early summer. To me the palace conjures up images of hearty stews, refined banquets, private lunches and dinner parties, and large summer tea parties.

Sandringham means Christmas and English trifle, chocolate Yule log, pâtés, and terrines. Sandringham also has a wonderful fruit farm with nearly seventy acres of amazing apples-Laxtons Fortunes, Cox's, and Bramleys-which make the best apple pies.

Windsor Castle is linked with the arrival of spring and early lettuces, peas, asparagus, and rhubarb ready to harvest.

Balmoral is forever associated with high summer holidays, ice cream, and berry picking. The gardens are full of raspberries, strawberries, gooseberries-red and green-and frais de bois, which are little woodland strawberries that only need a jug of heavy cream and a bowl of caster sugar to grace the royal tables.

(Continues...)



Excerpted from Eating Royally by Darren McGrady Copyright © 2007 by Darren McGrady. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

Preface....................v
Opening....................vii
A Royal Introduction....................xiii
Chapter 1 The Royal Year....................1
Chapter 2 Buckingham Palace: Winter Balls and Summer Teas....................5
Chapter 3 Windsor Castle: Rites of Spring....................37
Chapter 4 HMY Britannia: Summer on the High Seas....................83
Chapter 5 Balmoral Castle: Autumn in the Highlands....................109
Chapter 6 Sandringham House: A Royal Christmas....................145
Chapter 7 Kensington Palace: A Home for All Seasons....................185
Index....................220
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Customer Reviews

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Sort by: Showing all of 4 Customer Reviews
  • Posted June 9, 2014

    Love the book

    I ordered this because of the wonderful stories inside and for the recipes. I made the sausage rolls when it first arrived and it was the appetizer to a roast beef and Yorkshire pudding dinner. Though I was surprised that the book didn't have the roast beef and Yorkshire pudding recipe. Nonetheless I love it and told everyone at dinner about the kitchen being a mile and a quarter from the Queen's dining room in Buckingham palace. It's nice to share a story over dinner that goes with the meal.

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  • Anonymous

    Posted May 24, 2011

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    Posted April 15, 2011

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    Posted April 27, 2011

    No text was provided for this review.

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