The Official Downton Abbey Cookbook

The Official Downton Abbey Cookbook

4.19 (252 ratings by Goodreads)
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Description

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.

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. Food historian Annie Gray gives a warm 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.

With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning colour photographs, many taken on the set of Downton Abbey and using the original glassware and china, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties, and includes stills from across the TV series as well as the latest film. Notes on the etiquette and customs of the times, quotes from the characters and descriptions of the scenes in which the foods appear provide rich context for the dishes.

The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and racemeets; festivities; upstairs dinner; desserts and canapes; downstairs dinner; downstairs supper and tea; and the still room.

From the upstairs dinner menu:



Caviar Croutes
Chicken Vol-au-Vents
Cucumber Soup
Trout in Port-Wine Sauce
Quail and Watercress
Champagne Jelly


From the downstairs dinner menu:



Toad-in-the-Hole
Beef Stew with Dumplings
Steamed Treacle Pudding
Jam and Custard Tarts
Gingerbread Cake


With these and more historic recipes, savour the rich traditions and flavours of Downton Abbey without end.
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Product details

  • Hardback | 272 pages
  • 202 x 255 x 31mm | 1,337g
  • London, United Kingdom
  • English
  • 100
  • 178131957X
  • 9781781319574
  • 51,665

Table of contents

UPSTAIRS DINNER

Hors d'oeuvres

* Oysters au Gratin

* Caviar Croutes

* Stuffed Tomatoes

* Chicken Vol-au-Vents


Soups

* Cucumber Soup

* Consomme a la Jardiniere

* Palestine Soup (Jerusalem artichoke/sunchoke)

* Vegetable Marrow &

* Apricot Soup

Fish

* Shrimp Curry

* Trout in Port-Wine Sauce

* Sole a la Florentine

* Turbot with Hollandaise Sauce

* Fish Cream

* Salmon Mousse


Entrees

* Filet Mignon Lilli

* Duck with Apples & Calvados

* Duck with Olives

* Pork Cutlets with Sauce Robert

* Poached Gammon with Parsley

Sauce

* Chicken a la Creme Paprika

* Mutton with Caper Sauce

* Veal Cutlets Perigourdine

* Quail and Watercress

* The Perfect Roast

* Mint Sauce

* Bread Sauce

* Yorkshire Puddings


Vegetable Entremets

(Accompaniments)

* Asparagus Cups

* Cabbage as They Serve It

in Budapest

* Artichoke Salad

* Potato Cakes

* Haricot Verts with Maitre

d'Hotel Sauce


Sweet Entremets

* Macedoine of Fruits in Jelly

* Champagne Jelly

* Chocolate and Vanilla Striped

Blancmange

* The Queen of Trifles

* Syllabubs

* Raspberry Meringue

* Bananas au Cafe

* Peaches Melba

* Pear Charlotte

* Charlotte Russe

* Ginger Souffle

* Crepes Suzette

* Chocolate & Coffee Eclairs


Desserts & Savories

* Cheese Bouchees

* Devilled Kidneys

* Marmalade Water Ice

* Banana Cream Ice

* Punch Romaine


DOWNSTAIRS

Dinner

* Toad-in-the-Hole

* Lamb Stew with Semolina

* Beef stew with Dumplings

* Steak and Kidney Pudding

* Cauliflower Cheese

* Steamed Treacle Pudding

* Treacle Tart

* Rice Pudding

* Spotted Dick

* Summer Pudding

* Jam & Custard Tarts


Supper & Tea

* Cottage Loaf

* Digestive Biscuits

* Gingerbread Cake (minis)

* Seed Cake

* Porter Cake


The Still Room

* Apple Cheese

* Marrow and Ginger Jam

* Piccalilli

* Pickled Green Tomatoes

* Flavoured Butters
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About Annie Gray

Annie Gray is an historian, cook, writer and broadcaster specialising in the history of food and dining. Annie frequently appears on television and radio, including The Great British Bake Off, Heston's Great British Food and BBC Radio 4's Kitchen Cabinet. In 2017 Annie published her first book, The Greedy Queen: Eating with Victoria.

Gareth Neame is Executive Chairman of Carnival Films and, alongside Julian Fellowes, responsible for the global TV phenomenon Downton Abbey
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Rating details

252 ratings
4.19 out of 5 stars
5 41% (104)
4 40% (102)
3 15% (39)
2 2% (5)
1 1% (2)
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