Rosemary Hume, the principal of the London Le Cordon Bleu school created Poulet Reine Elizabeth (later known as Coronation Chicken) for one of the coronation menus on 2 June 1953. Rosemary was approached by Constance Spry with a proposal that they should create a cookbook together. Spry could write the book and Hume would supply the recipes. A project that came to fruition in the form of The Constance Spry Cookery Book. From Wikipedia.