This book was very much lovingly crafted and is no small work. The detail about the food being served and how it reflects the class system, time period and traditional foodways of England is riveting. Annie Gray is not merely a food historian, she's also a brilliant food writer who clearly loves food as much as you or I do. Each of the recipes here in this book are crafted specifically to highlight the traditional dish it is based upon. I found everything in this work interesting and something that I would want to cook. 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. I assumed going in, that I would be dealing with a lot of fussy food gourmet food -over prepared and excessive, I could not have been more wrong. I’m a girl reared in southern Philadelphia area in a neighborhood of working class blue collar families so... I’d definitely be in the Downstairs grouping. While the meals/recipes presented for the upper class look good, I found more “comfort food” with the likings of Toad in the Hole or Cauliflower Cheese. Look at this,doesn't it resemble mac and cheese? There's a bit of mental disconnect when you get a forkful. The Official Downton Abbey Cookbook with a foreword by Gareth Neame, Downton Abbey Executive Producer, will be distributed in North America by Simon & Schuster. While corsets and body-shaping garments were by no means discarded completely, the prevailing shape was less sculpted and more apparently natural. Toad-in-the-hole was typical of servants’ fare in the early 20th century, as it was cheap, easy, and versatile.

The perfect gift for the Downton Abbey fan, The Official Downton Abbey Christmas Cookbook will become a cherished souvenir of the beloved series, and inspire new holiday traditions. My Own Christmas Recipes

Customer reviews

Food historian Annie Gray in The Official Downton Abbey Cookbook offers up not only a feast for the eyes and the palette, but a marvelous historical journey through the lives, the country homes, the foods, the kitchens, and the people who populated such places as the fictional Downton Abbey. There are tons of pictures. Very easy to follow recipes. Very clear on instructions and ingredients. Accessible to most skill levels, some recipes require a bit more effort than others or a special pan or two. This well-researched and compelling cookbook from food historian Dr. Annie Gray includes more than 100 authentic and delicious period recipes, accompanied by spectacular images of the Downton Abbey cast, food photography, quotes and historical information to vividly bring the dishes and customs of the Crawley’s English country home to life.

In her introduction, Annie Gray notes that the Edwardian era “was the key period for the codification of French haute cuisine, and many of the dishes and techniques that we still regard as intrinsic to classical French cooking today were developed at this time. Auguste Escoffier, one of the most important figures in French cuisine, was working in London at the Carlton Hotel, having published his immensely influential Le Guide Culinaire in 1903.” Others found the need to flatten one’s bust and disguise protruding stomachs took just as much effort, but with more strong elastic and slightly less whalebone. Well, I did brown the cauliflower and I think that part made a difference. However I needed to add additional milk to make a smooth cheese sauce. The name and concept come from an Indian recipe called khichri, a mixture of dahl and rice that was adopted and altered to suit the British palate. The series "Downton Abbey" is a historical dramatic television series set in the early 20th century in the region of Yorkshire England. It takes place at the fictional estate of "Downton Abbey" in the time around WWI and before the events of WWII. The series details the lives of all the classes living within the estate and their interactions. There was a Downton Abbey film and spin-off television series "The Golden Age" currently airing on television.

moments from the Christmas episodes, and character quotes to bring the spirit of the holidays to life.

I made all of these the same day, for the same dinner, to essentially create a ‘Downton Abbey Dinner for Two.’ Make sure you set your oven to the right temp, I accidentally baked my first batch at 250 vs 200 and ended up with mocha colored meringues (still very good, and I’ll use them with chocolate ice cream). But I did have to make them over for this dinner.Added benefit is the historical context — adding extra facts to the DA story shows how much effort went into the series to be historically appropriate. There are things I would have done differently – less sauce on my fillets, making sure my fruit didn’t bob to the top of the mold (or what ends up being the bottom)– maybe my fruit pieces were sliced too thin and hence too light? Modern versions often use smoked fish, and the dish is especially associated with finnan haddie, a lightly smoked fish from Scotland that was popularised in Britain once the Victorian railway boom made it possible to transport it to London without spoiling. SERVES 4 INGREDIENTS The Meringues were delicious, and the Raspberry Fool that fills them is very easy to make, and very light and tasty.

At shooting lunches, generally served in a marquee, or tent, some distance from the house, it was hard to keep poultry or roasts warm, so serving them cold with a hot sauce was a good solution for hungry shooters who wanted a hot meal. Do not cross Violet, matriarch of the Crawley family, whose skill at disarming opponents and getting what she wants is supreme. As an accompaniment, consider Navy Beans with Maître D’Hôtel Sauce. Those who have brushed up on their Escoffier will know that Maître d’Hôtel refers to a simple and tasty combination of butter, cayenne, parsley, salt, and pepper (a combination that goes well with just about anything!). Featuring stunning photographs of dishes and the beloved series, plus notes on customs of the time, quotes from characters, and descriptions of scenes, this unique cookbook provides vivid context for the dishes and brings the show to life. Savor the rich traditions and historic flavors of Downton Abbey for contemporary palettes with Cornish Pasties, Jam and Custard Tarts, and more! None of the recipes were exceptionally difficult, and if I had been making these individually (not on the same day), I think I would have felt they were extremely manageable.

Holidays get special attention in the chapter titled "Festive Food" We have some stellar takes on traditional favorites that are included with the recipes for "Brussels Sprouts with Chestnuts", "Lemon Mincemeat", "Christmas Pudding", "Yule Log" (A cake), "Hot Cross Buns","Simnel Cake" and"Plum Cake" These are classic British recipes for seasonal dishes and they are handled in a way that any modern cook can easily make them. An essay starts the chapter detailing the importance of these foods and each recipe has handy notes that discuss the dish and how it could be adapted. Let the fish cool until it can be handled, then remove and discard the skin and break up the flesh into large flakes, removing any errant bones. Set aside. The layout of the book delves into the various meals of the day, including the British "tea" and what exactly they ate during these different repasts. What I loved about the book is that nothing is taken for granted but given real consideration. Annie Gray's The Downton Abbey Cookbook is a fascinating food history read. Even if you didn't watch the show, which would certainly help, there's a great deal of interesting discussion of food shortages, availability, evolving cookery tools and technologies, and some statistics that may well amaze and confound you.