A Royal Cookbook: Seasonal Recipes from Buckingham Palace

Nice combination of lovely pictures, a bit of history, and grand recipes, some of which are more work than a little something lovely to serve your tea party friends.

My reason for 4 stars instead of 5 is because some typical British ingredients aren't explained. I had to look them up on the internet to see if I could substitute. For example, some recipes call for "strong flour", or "caster sugar". Strong flour is just bread flour which has higher gluten content, but my understanding is that European flours have an even higher gluten content than American, so there may be some minor textural differences in some of the breads. Caster sugar can be made by whizzing regular granulated sugar in a blender so it is finer grained, but not powdered. Unrefined caster sugar has me scratching my head though. Mixed dried fruit is another and while I know what dried fruit is, I am not sure what fruits in what proportions are included. Another more illusive ingredient is "mixed spice" and I am not sure exactly what spices are used in what proportions.Baking temperatures are given in Celsius and gas mark, but a table of UK and US weights and measures is given in the back of the book which includes Fahrenheit equivalents.All those problems can be solved by doing a little online research, but the one ingredient that can't be exactly substituted for is fresh yeast. Fresh compressed yeast is available in VERY few locations and no amount of dried yeast is given as a substitute. It will take some experimenting to work out the correct amount. Another ingredient, fresh game, is not readily available in the US and I'm not sure how available it is in the UK, however, the title of the book is Royal Teas, so I suspect the Queen has her own game hunting reserves that supply this.Measurements are metric, but recipes have the English measurement equivalent which is still used alongside the metric in the UK and the only measurements we use in the US. A table of metric and English measurement equivalents is given in the appendix as well. British baking and cooking terminology is used such as "Once the dough has doubled in size it needs knocking back". In the US, we'd say "punch it down". For anyone who cooks, none of this should be a problem.I would certainly recommend this book for the adventurous cook, but those who are not experienced may find it a challenge given the unavailability of certain ingredients mentioned earlier.

It would be helpful to have substitute suggestions, for let's say things not available in the US.

Quality job.

I waited with anticipation to receive this book thinking it would be similar to that of of Princess Diana's chef. Darren McGrady's book, " Eating Royally". This was a disappointment. Let me begin by telling you it is a small book, think of it as the size of a child's book. IT has 114 pages mostly filled with pictures of the old and new kitchen, a decorated St George's Hall at Windsor, a state banquet at Buckingham Palace, a page from an old recipe book and more nonsense. The total recipes are 16 That's right only 16 recipes and the majority of them were already printed in McGrady's book. On picture in particular takes up a full two pages of a snow filled landscape at Windsor. Can someone please explain to me what this has to do with A Royal Cookbook please. If you are looking for an inspiring, fact filled and many recipes about cooking for the Royal Family I would highly suggest McGrady's book. This was not worth the money and again I cannot express how let down I was with A Royal Cookbook. Now I understand why we as buyers are not given the option to peek inside the book. I give it three stars for the beautiful painting in the inside cover and the brief history written about the seasons and what would be served.

This book was far more reasonably priced than ordering it through the royal shopping site. Thank you.

After buying a recipe book for the ship Queen Elizabeth 2nd, I scouted about and found this and it's what one needs to feel they are 'with it'. I'm a coffee man. So when I boil water, rinse and scald the tea pot and proceed to make a cup'a...I make a pot and have a seat some where where I don't see dishes waiting to be washed. That's my idea of High Tea. And this book will provide the recipes.

Loved the scones, nice and tender.

The photography in this book is outstanding, so says the professional photographer in my family and I agree wholeheartedly.The main issue, of course, is the recipes and they are mouthwatering and tasty. Nice to know we are making and eating what the royal family eats.A lovely book, well priced and would suit anyone who likes to bake. A nice present to give with specialist tea or coffee.

This is OK but more of a trifle to flick through with a smile rather than a serious cookbook. There are some recipes that are not bad and the photography is very good, perhaps the interior shots that are shown with tables laid up with fine silver, crystal and porcelain are more interesting than the food side of things which leads me to think this book was codgered together to sell in the Royal Museums.It's an OK stocking filler for Aunties that adore the Royal Family and which can be perused on Christmas morning and imagine they too are at Sandringham.

The book is nicely presented and there are several recipes that I would like to try, but it does seem rather small and slim for the price.

Enjoyable insight into a royal kitchen given by Her Majesty's chef who offers a selection of seasonal dishes served in royal residences. I appreciate the thorough and detailed instructions and some meals seem easy to make. Can't wait to try Her Majesty's favourite chocolate cake!

If you want a coffee table decoration then maybe this fits the bill. However if you want recipes this book has very few of them, and none are outstanding