The Official Downton Abbey Cookbook

Product Information

Even if you never actually cook anything from this book, or have never seen the show, its a worthwhile investment if only for the historical information it provides.

Pattmore would have prepared each dish, how she would have learned to bake by hand from a French-trained, Victorian era chef. I especially liked the yummy pikelets (similar to crumpets), the chicken á la Paprika (which reminded me of a recipe I learned from a college roommate), the Italian way of cooking spinach, the Macaroni with a soufflé top (combination of a soufflé and macaroni and cheese, and toad-in-the-hole (a downstairs recipe that was fun to try). As fascinated as I am by things like Vol-au-Vent; Toad in a Hole and Sausage Rolls are more my speed. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. 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.Having examined a copy in the British Library, Lady Clark had three versions of kedgeree and I can safely assume that what’s in the Downton Abbey cookbook is a combination of all three. Lots of great historical information about food, cooking, and the difference between upstairs and downstairs.

The Downton version is notable for adding culinary variety (and drama) with a soufflé topping, soufflés being a regular feature in the Downton kitchen. More adventurous palates will also find a range of upscale options to choose from, such as a Charlotte Russe, created by famed French chef Antonin Carême, or Peaches Melba, one of Escoffier’s most-admired inventions. I love the commentary on the show though, as well as the history of the recipes both in the show and in real life. This is an incredible cookbook for those who enjoy learning about historic cookery and the behind-the-scenes aspects of the popular show Downton Abbey.As someone who has watched the series myself as a fan, I did not expect that to be the case when I went to read this book. When I made this dish, I reduced all the quantities by half and much like Delia’s version, it was easy to prepare and cook.

It's a really fun mix of food/cookery info from Edwardian England, a little trivia from the show, and very interesting and achievable recipes. 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.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. Due to the pandemic, and my library closing down, I was able to keep the book indefinitely, to the point it felt like my own. The Gentleman’s Magazine and Historical Chronicle, Karl Blind, “Boars Head Dinner at Oxford, and a Germanic Sun-God,” in John Nichols, ed. 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.

Annie Gray provides background for each recipe along with the name of the cookbook and year it was taken from. Afghanistan, Albania, Algeria, American Samoa, Andorra, Angola, Anguilla, Argentina, Armenia, Azerbaijan Republic, Belarus, Benin, Bhutan, Bosnia and Herzegovina, Botswana, British Virgin Islands, Burkina Faso, Burundi, Cameroon, Cape Verde Islands, Central African Republic, Chad, Channel Islands, Comoros, Cook Islands, Côte d'Ivoire (Ivory Coast), Democratic Republic of the Congo, Djibouti, Equatorial Guinea, Eritrea, Ethiopia, Falkland Islands (Islas Malvinas), Fiji, French Polynesia, Gabon Republic, Gambia, Georgia, Ghana, Greenland, Guam, Guinea, Guinea-Bissau, Guyana, Haiti, India, Iraq, Kazakhstan, Kenya, Kiribati, Kyrgyzstan, Laos, Lebanon, Lesotho, Liberia, Libya, Macedonia, Madagascar, Malawi, Mali, Marshall Islands, Mauritania, Mauritius, Mayotte, Micronesia, Moldova, Mongolia, Montenegro, Morocco, Mozambique, Namibia, Nauru, Nepal, Netherlands Antilles, New Caledonia, Niger, Nigeria, Niue, Palau, Papua New Guinea, Puerto Rico, Republic of the Congo, Russian Federation, Rwanda, Saint Helena, Saint Pierre and Miquelon, Saint Vincent and the Grenadines, San Marino, Senegal, Serbia, Seychelles, Sierra Leone, Solomon Islands, Somalia, Suriname, Svalbard and Jan Mayen, Swaziland, Tajikistan, Tanzania, Togo, Tonga, Tunisia, Turkey, Turkmenistan, Tuvalu, Uganda, Ukraine, Uzbekistan, Vanuatu, Vatican City State, Venezuela, Virgin Islands (U. Recipe Note from the book: This is an English classic, and done badly, it remains the source of nightmares for many people forced to prepare and cook at school.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! We learn that macaroni cheese was popular in England as far back as the 18th century, before it became an all-American classic.