Royal Favourites

This is a short historical cookbook that gathers recipes associated with palaces and royal kitchens, from Roman dishes through medieval and Tudor cookery to later British court food. Ayrton places each recipe in its period, noting what ingredients courts could command, how food was preserved and served, and which dishes were tied to particular reigns or households. Headnotes explain sources and the original occasion of a dish; the recipes themselves are written so a modern cook can follow them. The book is practical instruction mixed with kitchen history, not a biography of monarchs and not a restaurant manual.

Bound in red buckram blocked with a design in green and gold by Jeff Clements. Transparent plastic dust-jacket. Folio Press.