Cover image for Dinner at Buckingham Palace
Title:
Dinner at Buckingham Palace
Author:
Fishman, Paul.
Publication Information:
London : Metro, [2003]

©2003
Physical Description:
xx, 267 pages : illustrations (some color) ; 26 cm
Summary:
Charles Oliver worked at Buckingham Palace from the reign of Queen Victoria to that of the present queen. Based on his diaries, this is an extraordinary collection of photographs, recipes, anecdotes and menus.
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9781843580621
Format :
Book

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TX717 .D57 2003 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

Dinner at Buckingham Palace is a unique collection of authentic recipes from the royal households, based on the diaries and personal recollections of royal servant Charles Oliver. It became a hobby of his to collect royal menus and recipes until he amassed a considerable collection. He also lovingly and respectfully hoarded a treasure of anecdotes, souvenirs and information on royal tastes and entertaining, to make his own unique and individual commentary, as well as a store of never-before-published private photographs. So, from Queen Victoria's habit of eating breakfast to the sound of bagpipes, to Prince Philip's favourite recipe for scrambled eggs, this book provides a delightful memoir of the tastes and traditions of the royal household over several generations.


Author Notes

Charles Oliver was part of the royal family for over sixty years. A familiar face at Buckingham Palace, Windsor Castle and Balmoral, he became an authority on the eating habits of three generations of royals


Reviews 2

Booklist Review

Ardent royal-watchers will take at once to Dinner at Buckingham Palace0 . Based on the diaries of Charles Oliver, a palace operative from the time of Victoria through the reign of the present queen, the book provides insight into the food services of Buckingham Palace and other royal residences. Dinner menus from the Victorian and Edwardian eras make today's meals look positively abstemious. Dozens of recipes supplement the text, most of them of historical interest only. But enough are reproducible to allow a cook to make a typical royal meal at home. A glossary translates unfamiliar British cookery terms. Photographs of the royals from previous generations show the formality that once governed the palace table. And should one happen to have the queen drop in for bite, Her Majesty's food likes and dislikes are spelled out so that the host and hostess may avoid any offense. --Mark Knoblauch Copyright 2004 Booklist


Publisher's Weekly Review

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. (Mar.) Copyright 2004 Reed Business Information.


Table of Contents

Introductionp. ix
A Brief History of Royal Cookingp. xv
Eggsp. 1
Teap. 19
Soupp. 37
Savouriesp. 61
Fishp. 77
Meatp. 105
Poultry and Gamep. 133
Vegetablesp. 157
Desserts and Cheesep. 167
Winesp. 191
Those Were the Days...p. 197
Menus for Every Month of the yearp. 245
Glossary of British Culinary Termsp. 264
Recipe Indexp. 265