Eating Royally: Recipes and Remembrances from a Palace Kitchen Hardcover – Bargain Price, July 10, 2007

I cried at the end of this book, which of course ended with the death of Princess Diana in 1997. I think that this was an honest memoir. One can read between the lines quite readily to grasp the personal idiosyncrasies of the various royals. I think that the chef has been quite revealing, while remaining fairly discreet, yet gone his own back, as the saying goes.On the cookbook side of things, the recipes and dishes are lovely. HOWEVER, be forewarned that the recipes are from an era which ended 16 years ago, and started 31 years ago, so the ingredients of some of the dishes contain things that some would not use in cooking their gourmet meals today. Stuff like mayonnaise, ketchup, gelatin packets (many chefs do use this but I don't), bouillon cubes, Marmite, and Kitchen Bouquet. Plus the chef uses things like Vanilla Paste, a sugar-syrup based Vanilla flavoring product, and McVities rich tea biscuits, in one case, which all is interesting, at least to me. Apparently, Vanilla Paste, while not as strong tasting as extract, works much better in some applications, and I had never heard of it before.I found the recipes interesting. But, sometimes, too much info was given, LOL. Like with the recipe for the Queen's daily scones, Chef Darren gave us the tidbit that the Queen NEVER ate the scones herself but wanted them because she fed one crumbled as a treat to her corgis, each day. Chef Darren reassures us that very good scones can be made from the recipe but somehow I found the scones unappetizing (with or without fruit variations) after learning that it was the recipe for the palace doggie treat.What comes across in this book, at least in my opinion, is that the Royal Family is just a family and this cookbook was written by their family cook. Yes he was trained at the Savoy. But, reading about the Savoy's kitchen was revealing in itself, as it is a remarkably un-updated kitchen. Chef Darren is called a chef, but he cooks a lot of comfort food for the family, and cooks like many do at home today--except uses a lot of heavy cream as it is favored by the family, especially the Queen. So, if you are not opposed to using pre-made ingredients, or are willing to substitute for those, you too can eat like the Windsors on a daily basis in your home. I think that the recipes are pretty accessible and straightforward. Only a few call for lots of ingredients. Mostly British and French cooking, with some other European dishes in the mix. The Royals might have had a delightful dish somewhere and came home with the recipe, or there might be a dish which is a favorite of a visitor, be she Queen Mother, or a Count in for the Horse Show. Princess Diana had low or no fat versions of classics adapted for herself.The Windsors are probably able to get along fine with all the dairy fat because their cream comes from their estates and are from grass-pastured herds, so is full of healthy CLA. Choux a la Cherbourg is a Savoy Cabbage dish with 6 slices of bacon, garlic, 3 cups of heavy cream and 1 cup of grated Parmesan Cheese, salt and pepper. While the Cherbourg sounds pretty yummy, the Savoy cabbage could have been used in a low fat bean soup, so this Cherbourg version represents the opposite end of the spectrum in amount of fat for the same veggie. But, drat, I can just see us becoming addicted to this Cherbourg presentation. Maybe with the bean soup on the side! ;)Another dish, Salmon en Croute offers what I think is the illusion of fat, and richness, without as much fat as you think. Garlic, olive oil, spinach, nutmeg, thawed puff pastry, boursin cheese, salmon, and 2 egg yolks for brushing the pastry. It is served with a Dill Cream Sauce which is made with some butter, but is mostly thickened white wine and water, garlic and onions, lemon, mushrooms, a chicken bouillon cube, and a bit of dill. A note of warning, we had lovely lox eggs benedict at the Duchess of Cambridge pub across Windsor Castle, and in our opinion, the Dill was way too strong and ruined the delicate dish. This could be the case with the amount of Dill called for in the Dill Sauce recipe! The recipe may be authentic to Windsor and the Windsors, but the amount of dill should be adjusted to personal tastes, IMO. (My Benedict tasted like a Kosher pickle.) I would recommend starting off with the merest pinch, as Dill can be quite powerful!(Count) Andrassy Pudding is a chocolate souffle pudding allowed to sink, and chocolate-frosted like a cake, mid-layer and over the surface. It is implied that the souffle portion of this recipe can be used for making chocolate soufflé served hot and still puffed high. How wonderful, though, that until our souffles are presentable, this sunken souffle pudding is possible!The Crepes Islandaise recipe, which the Duke of Edinburgh brought home from a state visit to Iceland, sounds like a yummy Sunday breakfast treat! Easy to make. Served with fresh whipped cream made from heavy cream, and jam. A very simple crepe recipe, but elegant. The freshly made whipped cream is worth the effort!The pink, red and white Framboises (Raspberries) St. George, decorated to look like The Cross of St. George which is the official flag of England, is made with a little vanilla flavored fresh sweetened whipped cream and fresh raspberries. An elegant showy presentation for a fairly healthy dessert. Serves 10, so close to half a cup of berries with less than a quarter cup of heavy cream and less than a Tablespoon of sugar, per person. Of course, served simply, the berries would be quite nice too, but this Raspberries St. Georges, served in a rectangular Silver dish as in the photo, is pretty darn spiffy! (Of course, you could deploy your raspberries in a different design instead of the Cross, too!)The Steak Diane recipe provided is the one that the Duke of Edinburgh loved to cook himself for family barbecues. (Staff assembled and labeled the ingredients, and then the Duke put it together.) Beef tenderloin, olive oil, onion, button mushrooms, heavy cream, a little beef bouillon, worcestershire sauce, brandy, fresh chives. Simple yet very yummy! For those with access to game, there are a few game recipes as the Windsors have game on their estates. Pheasant, Venison, etc.We go to Windsor and happen to love it there. So, we are going to try making most of the recipes in the book, sort of as background research for our next visit to Windsor. Now, thanks to this book, we know what the Windsor specialties are. Strawberries, white peaches, cream, lamb, etc. Whether the town gets to have any of the same sort of things the Windsors enjoy off their estate I do not know, but at least if we see it for sale in the Windsor Marks and Spencer etc, we will know to ask and perhaps buy.I am enjoying this book more and more in re-reading it. Not many books can claim that! And this book is wonderful preparation for a trip to England, especially if one is planning on visiting Buckingham Palace, Kensington Palace, and Windsor Castle.Chef Darren might have provided valuable information on the time of year when the Guards go charging on horseback up the road to Windsor Castle . We thought that it was a daily display all year long, but when we went for the Changing of the Guards, it was done on foot with a little band, and was rather a letdown from the thundering galloping on horseback Changing of the Guards we were expecting. The Bobbies did not even know what we were talking about at first, and then allowed that maybe it was only one day a year that the changing of the guards occurred on horseback--during the Horse Show. But, now, we also know that there is a beautiful fireworks display at the same time of year! So, perhaps, we will have to make it a point to go then !

This was a gift for my British husband who enjoys cooking and baking- he loves it!

Very good, DHL is also very powerful

Great book. Can't wait to try Chef's recipes.

I bought this book after having checked it out at the library and being quite sad to return it. There are plenty of delicious recipes from the royal kitchens. The Chocolate Biscuit cake is ridiculous!! I've made several recipes already and have not been disappointed. But really, the best thing about this book are the personal stories of life behind the scenes with the royal family. I don't think you really need to be a royal watcher to enjoy this book. It's fascinating to learn of how the seasons dictate not only the menu but the location. The last part of the book will possibly make you tear up, which is unexpected for a cookbook. I love this book. Even though these are royal recipes, they are not very fussy, and quite simple.

This book is a must to add to your collection of all things royal. The recipes will make you want to make them right away--they look so delicious! The photos are divine! I love all the personal stories included about the royals. I am so glad I ordered it--you will be, too!

I love the book, I thought the recipes are easy to make. Also love all the pictures. The best recipe is The Queen’s favorite biscuit cake, easy to make & delicious, my families new favorite.

A fun, behind-the-scenes look at life in the royal kitchen. Nice to know that you can cook recipes of the Queen and Lady Di without spending hours on preparation. Great food and palace photographs point out that eating well or being a foodie is a mindset. You don't have to be born with a silver spoon in your mouth. Warning: Those in the habit of avoiding cream beware!

An absolute gem of a book! Great recipes and a beautiful memoir of Diana Princess of Wales by her Chef who was clearly a friend to her and William and Harry. A treasure to keep and use many times! Published with William and Harry's approval.

Having looked forward to receiving this book...and trying out the recipes, I was dissapointed to see that the quantities quoted were all American (ie sticks of butter and cups of other ingredients).

A lovely book to keep with wonderful recipes and beautiful photographs.

I love this book, love the bits about the royal family as well.

I could not even make any recipe in the book but I have already given a look I hope to have some time to implement some of these recipes