"The Royal Table is a unique behind-the-scenes look at nearly 500 years of royal dining. Preparations both 'upstairs' and 'downstairs' are included, with a wealth of illustrations that includes much previously unpublished material from the Royal Archives and Royal Photography Collection." "There are historic menus and recipes, including Pouding Souffle a la Royale, faithfully recorded in her notebook by Mildred Nicholls, kitchen-maid at Buckingham Palace from 1907 to 1919. There are the thoughts of royal chefs, from Antonin Careme, who worked for George IV and went on to serve Tsar Alexander I of Russia, to Gabriel Tschumi, who was Master Chef to three monarchs - Queen Victoria, King Edward VII and King George V. And finally there are the preparations for a banquet of today, from the setting of the table - the linen, glassware, silver-gilt and flowers - to the choice of food and drink, and the magnificent ceremony of the banquet itself, including descriptions of how to fold napkins, carve a pineapple, and much more."--BOOK JACKET.