Just in time for the Platinum Jubilee! The former royal chef to TRH The Prince & Princess of Wales, Prince William and Prince Harry shares 50 of her best-loved recipes fit for any teatime event.
Carolyn Robb presents sumptuous recipes for delectable sweet and savory tea-time treats, which are tied to twelve of Britain's best-loved royal palaces and castles.
Recipes include gingerbread sentry boxes and soldiers; the ultimate child's afternoon tea treat. There are miniature clotted cream and raspberry scones; fit for a royal garden party and an elegant lemon and elderflower cake - echoing the one served at Harry and Meghan's wedding at Windsor Castle. Each recipe has a story of its own and offers a taste of the traditions surrounding British afternoon tea.
Recipes rely on seasonal ingredients and have easy-to-follow instructions so that cooks of all ages and skill levels can create something spectacular.
The cookbook is filled with beautiful food imagery and inspiration for serving an afternoon tea fit for a Queen. ROYAL INSIDER:
Carolyn Robb served as a chef to the royal family for 13 years, creating both intimate family meals and large formal events. 50 RECIPES:
Create a royal tea party with sweets and savories. Both US and metric measurements are included for every recipe. INSPIRING IMAGES:
The cookbook is filled with beautiful food imagery/photography and inspiration for serving an afternoon tea fit for a Queen. PALACE TOUR
: Take a virtual visit to 12 fascinating, popular palaces and castles. CLASSICS MADE MODERN:
Recipes feature seasonal ingredients and easy-to-follow instructions so that cooks of every skill level can create their own spectacular palace tea party.Author:
8.60h x 6.90w x 0.80dISBN:
About the Author
Born and raised in South Africa, Carolyn's culinary education includes Le Cordon Bleu and the Tante Marie Cooking School in Surrey. After cutting her teeth at Kensington Palace working for The Duke and Duchess of Gloucester, she served as the chef for the Prince and Princess of Wales for 13 years at the Royal House. Since then, she has served as a culinary consultant at top hotels, as a chef in several Michelin restaurants, and as a food editor for the magazine publication Time Out.