The Downstairs Cookbook : Recipes From A 1920s Household Cook
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Description
The Downstairs Cookbook offers genuine 1920s recipes from bestselling author Margaret Powell, the house maid and cook who shared tales from her years of service in Below Stairs and inspired the original Upstairs Downstairs TV series. Now in this cookery book she offers a collection of sweet and savoury courses that the servants regularly prepared for their masters upstairs, accompanied throughout by her heartwarming anecdotes from life in service.
The recipes include retro classics such as kedgeree, jugged hare and angels on horseback as well as more adventurous offerings such as lobster souffle and veal quenelles. With separate chapters on pastry and preserves, this is Margaret Powell's complete cook's manual for a 1920s household.
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The recipes include retro classics such as kedgeree, jugged hare and angels on horseback as well as more adventurous offerings such as lobster souffle and veal quenelles. With separate chapters on pastry and preserves, this is Margaret Powell's complete cook's manual for a 1920s household.
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Product details
- Hardback | 352 pages
- 137 x 205 x 26mm | 362g
- 11 Oct 2012
- Pan Macmillan
- Macmillan
- London, United Kingdom
- 0230767834
- 9780230767836
- 1,026,270
Table of contents
Section - i: International Conversion Tables
Section - ii: Glossary
Introduction - iii: Introduction
Chapter - 1: Learning to Cook
Chapter - 2: Choosing and Buying
Chapter - 3: Kitchen Equipment
Chapter - 4: Hors d' uvre
Chapter - 5: Soups
Chapter - 6: Fish
Chapter - 7: Entrees
Chapter - 8: Poultry and Game
Chapter - 9: Roasts and Meat Dishes
Chapter - 10: Forcemeats and Stuffings
Chapter - 11: Vegetables
Chapter - 12: Sauces and Garnishes
Chapter - 13: Puddings
Chapter - 14: Pastry
Chapter - 15: Savouries
Chapter - 16: Bread, Scones and Cakes
Chapter - 17: Egg Dishes
Chapter - 18: Preserves, Bottling and Cordials
Chapter - 19: Pickles
Index - iv: Index of Recipes
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Section - ii: Glossary
Introduction - iii: Introduction
Chapter - 1: Learning to Cook
Chapter - 2: Choosing and Buying
Chapter - 3: Kitchen Equipment
Chapter - 4: Hors d' uvre
Chapter - 5: Soups
Chapter - 6: Fish
Chapter - 7: Entrees
Chapter - 8: Poultry and Game
Chapter - 9: Roasts and Meat Dishes
Chapter - 10: Forcemeats and Stuffings
Chapter - 11: Vegetables
Chapter - 12: Sauces and Garnishes
Chapter - 13: Puddings
Chapter - 14: Pastry
Chapter - 15: Savouries
Chapter - 16: Bread, Scones and Cakes
Chapter - 17: Egg Dishes
Chapter - 18: Preserves, Bottling and Cordials
Chapter - 19: Pickles
Index - iv: Index of Recipes
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About Margaret Powell
Margaret Powell was born in Hove in 1907 and became a kitchen maid at fifteen, eventually progressing to cook. In 1968 the first volume of her memoirs, Below Stairs, was published to instant success, turning her into a celebrity. She followed this up with Climbing the Stairs, The Treasure Upstairs and The Margaret Powell Cookery Book as well as co-authoring three novels, tie-ins to the television series Beryl's Lot, which was based on her life story. She died in 1984.
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