Royal Teas: Seasonal Recipes from Buckingham Palace

June 24, 2017 - Comment

What could be more quintessentially British than a spot of afternoon tea? It’s a hallowed tradition that’s taken particularly seriously at Buckingham Palace, where for more than a decade Royal Chef Mark Flanagan and his team have prepared an afternoon tea that reflects the best of this venerable tradition across the seasons, from springtime picnics

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What could be more quintessentially British than a spot of afternoon tea? It’s a hallowed tradition that’s taken particularly seriously at Buckingham Palace, where for more than a decade Royal Chef Mark Flanagan and his team have prepared an afternoon tea that reflects the best of this venerable tradition across the seasons, from springtime picnics to sophisticated summer garden parties and festive Christmas teas.
           
Royal Teas, the follow-up to A Royal Cookbook, shares Flanagan’s recipes for a variety of tantalizing tea-time treats, including sweet and savory pastries, cookies, and show-stopping cakes. Each recipe is reproduced with clear instructions and a table to convert measurements to the ones you are most familiar with and is accompanied by beautiful photographs of the tableware, floral arrangements, and other decorative items that adorn the royal table throughout the year. Organized by season, the book is also a testament to the Royal Kitchens’ commitment to sourcing fresh, local ingredients, from the mulberry trees in the Palace Gardens, whose berries are harvested and made into deliciously syrupy jam, to the beehives that provide the year-round honey used in honey sponge cake.

The first official tea-time cookbook from the Royal Collection, Royal Tea invites readers to take a break in the day to indulge in a Royal Family–tested sweet treat—well-behaved corgis welcome!
 

Comments

needlework addict says:

True British recipes 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…

D says:

A little private affectation never hurt anyone… 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.

Catherine E. Clodius says:

Beautiful book Absolutely beautiful book!!! I know that I will never make the recipes but will enjoy reading this book for years to come.

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