The Official Downton Abbey Cookbook

Product Information

Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables.

Gray mentioned in her blog that the original source of the recipe was from a long forgotten cookbook entitled The Cookery Book of Lady Clark of Tillypronie (1909). Other classical French dishes featured include Pork Chops with Sauce Robert, for which it is helpful to have Sauce Espagnole on hand because Sauce Robert is a composite sauce built from other sauces. This elegant cookbook captures the essence of teatime at Downton Abbey with classic recipes for sweets and savories, etiquette notes, tea service knowhow, and lavish imagery to recreate this British tradition. Wow, is it nice to have the library open again for pickup after corona-quarantine and have a real book in your hands again - especially a beauty like this one!Food historian Annie Gray gives a rich and fascinating insight into the background of the dishes popular between 1912 and 1926—a period of tremendous change and conflict, as well as culinary development. The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery of the Crawley household - from upstairs dinner party centrepieces to downstairs puddings and pies - and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. I know they chuck things around but even so it must have taken some effort to damage as it was well packaged.

I had forgotten a lot of season 3 (probably on purpose) and never noticed everything they ate in all three seasons (the show ends with a JOLLY CRICKET MATCH AND NO ONE ELSE DIES! With these and more historic recipes, savour the rich traditions and flavours of Downton Abbey without end. Embrace Highclere glamor and the cuisine and customs of the Crawley household with The Official Downton Abbey Cookbook! In the chapter titled "Breakfast" we are presented with some traditional dishes such as "Kedgeree" (a dish of fish, rice and eggs), English Muffins(sounds hard to make, but not so much after reading this.Food historian Annie Gray gives a rich and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set—a period of tremendous change and conflict, as well as culinary development.

A lot of the recipes use almond flour, dried fruits and nuts and alcohol, common ingredients at the time, none of which I ever bake with. She's the resident food historian on BBC Radio 4's The Kitchen Cabinet, as well as a sometime presenter on documentaries including The Sweetmakers, Victorian Bakers and Victoria and Albert: The Royal Wedding. With these and more historic recipes, savour the rich traditions and flavours of Downton Abbey without end. This hardcover book contains full color photos of not just the food but also screen shots from the show.What I most enjoyed was the juxtaposition of the "Upstairs" and "Downstairs" dishes--and must admit that while there were only a relatively few items I tabbed as something I would like to prepare, most of them appear in the "Downstairs" section. Annie frequently appears on television and radio, including T he Great British Bake Off, Heston's Great British Food and BBC Radio 4's Kitchen Cabinet. The Official Downton Abbey Cookbook (2019) is a gorgeous publication that is just lush in it's food photography and production but is also full of insights into British Food.

The recipes range from easy and quick common breakfast/tea treats like crumpets and scones to more complicated pastries like Battenburg cake and Florentines. This is a lovely book with interesting and informative text, plus wonderful photographs and recipes that demonstrate the “Downton” era both upstairs and downstairs. Julian Fellowes, Creator of Downton Abbey This is a beautiful book that goes beyond the expected foods of Christmas to show us delights we’ve long forgotten. There’s patriotic pudding and emblematic beef, stunning pies and unexpected treats seasoned with many stories which makes this book not only very Downton, but also very Regula. With character quotes and television stills, it brings the tradition, still loved by many Brits, to life.I did like the inclusion of specific regional dishes such as Parkin, a Yorkshire gingerbread and the famous Bakewell Tart. You will have seen similar recipes in other cookery books but regardless, they have been well chosen. The recipes are there, easy to follow, and adapted to contemporary language, but they serve more so as an example of the piece of history.