The Official Downton Abbey Cookbook (Downton Abbey Cookery)

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The Sole Florentine is easy to make, and very delicious. I liked the poaching in wine method the author advised. I used my leftover Champagne Jelly Prosecco for poaching (I still had some leftover after pouring myself a glass, also author advised ‘if the time of day is right.’ Lots of interesting facts, recipes, and more. Some other of my "tagged recipes" in THE OFFICIAL DOWNTON ABBEY CHRISTMAS COOKBOOK are Apple and Celery Salad, Roasted Parsnips, a few sauces, Hazelnut Cake with Coffee Icing, Wardley Cake, and Smoking Bishop (I already know what non-alcoholic liquid I can substitute for the bottle of red port in the latter recipe!). If you love to cook and/or you're interested in the history of food, this might be a terrific book for you to get hold of. Not to mention that it's also about some of the delicious dishes you might've seen while watching Downton Abbey!

The "Lunch and Supper" chapter was centered on recipes for the midday meal. Items like "Sardine Salad"(a lovely preparation), "Lobster Cutlets", "Ham with Red Wine and Almonds", "Cornish Pasties"(traditional meat pies), "Eggs A La St James" and "Vegetable Curry" A history of the midday meal as it is observed in England and has included as well as "Notes' for each recipe discussing how the dish is singular to the series or can be changed to suit tastes. Categories — Cooking/Baking, TV/Pop Culture, Historical - British, Edwardian/Victorian, Visually Driven, Educational Appealing to Anglophiles, costume and sewing aficionados, and fans of the hit series, The Costumes of Downton Abbey presents—with comprehensive historical detail and beautiful imagery—the design decisions and wardrobe intricacies that shaped the glamour and elegance of the characters of 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. 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.), "Deviled Biscuits"(a perfect savory brunch offering), and "Pikelets" (a sort of free form crumpet that could become part of your daily home repertoire). A brief history of this meal begins the chapter and there are asides on the baking of bread in the Grantham household. Additional notes for each recipe gives historical and cultural information. 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. 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.

Just a note, I always like things I can make ahead of time, and most of these recipes had components that could partially be done the day before, or at least earlier in the day, were you to have a dinner party. The Official Downton Abbey Cookbook with a foreword by Gareth Neame, Downton Abbey Executive Producer, will be distributed in North America by Simon & Schuster. Book Review — “The Official Downton Abbey Cookbook” by Dr. Annie Gray (2019) published by @weldonowenBut aside from the recipes & the ingredients that I scoured as I devoured this book's words & awesome photos, this cookbook provided a richness of info about old English Christmas traditions as well. I love reading about different holiday traditions of all kinds, worldwide, but the food-related stuff is a "biggie" for me. I have "tagged" 21 recipes in this as possibilities for adding to my soon-to-be-cooked or to-be-baked or even a to-be-concocted list in the near, or maybe even farther into the future. I'm not likely to do a complete Old English Christmas any time soon, if ever, but I "starred" (as in "*") a few recipes for earlier creation in our kitchen . For instance, the author cites Dorothy Hartley's Food in England re her mentions of "Epiphany Tart" in relation to its 6-pointed star design with a dozen different jams, although Hartley did not provide a recipe in her writing. I want to try the Downton writer's version of that tart, perhaps for the real Epiphany holiday on January 6th (in honor, actually, of the Italian legend of La Befana!) Weldon Owen doesn't skimp on their cookbooks, even during a Pandemic. This is a gorgeous, full-color, hardcover book filled with Christmas recipes and traditions from Britain's past. Some are from long before the Downton Abbey days, traditions that carried over and some are from the future but classics of British Christmas tables the Crawleys probably would have known. The first official cookbook from the greatly acclaimed Downton Abbey franchise has been announced by Weldon Owen International, with an anticipated launch for Sept. 17.

Doing them all in the same 8-hour period required a little work and planning, since I don’t have a kitchen staff to assist me. I do have my husband and Dachshund…but they’re more help than hindrance ( they mean well).The book is divided into sections: Soups, Fish and Shellfish, Meat, Game and Roasts, Meat Pies and Savory Puddings, Sides and Vegetables, Sauces, Savories, Desserts and Sweets, Drinks. The recipes are modernized for modern kitchens but recipe notes explaining the history of some of the recipes and how they would have been prepared. The notes also explain the differences between English and American traditions and tie-in the traditions to the characters. The Meringues were delicious, and the Raspberry Fool that fills them is very easy to make, and very light and tasty. 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.