Official Downton Abbey Cookbook, The

- Blurb -

This is the first official cookbook from the Downton Abbey series, with 300 million viewers worldwide and the most sucessful British series of all time, and timed to coincide with the release of the Downton Abbey movie in September 2019. This complete volume presents more than 100 historically accurate recipes accompanied by evocative images, compelling character dialogue, and engaging notes that bring the food and customs--upstairs and downstairs--of the Crawley family's grand Edwardian English country home to life. This engaging and historically accurate cookbook presents more than 100 recipes that showcase the intrinsic role of food in the Crawley household and narrative--and bring this exciting gastronomic time to modern kitchens and Downton fans. The period betrween 1912 and 1926, when Downton Abbey is set, was a tumultuous one and marked by numerous significant historical events and huge technological advances. Culuturally it was a time of jazz, art deco, and evolving Victorian values. Across all six seasons of Downton, the impact of these events and developments--on the Crawleys and their wider household--are visible: Downton Abbey looks solid and never changing, but this was an era in which everything changed, and did so very fast. Food, too, underwent change from the late Edwardian era to the swinging twenties, and it was an especially exciting time gastronomically. The food of the Edwardian era, which has a modern reputation for being heavy, rich, and reliant on aspic, was phenomenal. This was the key period for the codification of French haute cuisine, and many of the dishes and techniques that are still regarded as intrinsic to classical French cooking today were developed at this time. British cooking was also quite good--raised pies, syllabubs, trifles, and roast meats were very popular and seen as quintessentially English, and roast beef and Yorkshire pudding was already a national dish. The recipes included here reflect all the influences found on the Downton Abbey tables, upstairs and down. They are adapted from original recipes published or written down between 1875 and 1930 and have all been chosen to be easily made in a modern kitchen. Some are as seen on screen, some are alluded to, and others are typical of the time. They would all be at home in a stately dining room, with candles and gold and tightly corseted female figures. But more important, they would be at home as part of a twenty-first-century meal as well. These are historic recipes, and they are Downton recipes, but they are also delicious modern recipes. Table of Contents UPSTAIRS BreakfastKedgereeScrambled Eggs with TrufflesHealth BreadDevilled BiscuitsEnglish MuffinsCrumpets (Pikelets)Luncheons & SuppersSardine SaladLobster CutletsHam with Red Wine and AlmondsCornish PastiesEggs la St JamesMacaroni with a Souffl TopItalian-Style SpinachVegetable CurryAfternoon Tea & Garden PartiesMadeira CakeDundee CakeGames CakePineapple and Walnut CakeSuper-Chocolate CakeFairy Cake BasketsVictoria SandwichesOrange Layer CakeMadeleinesBest GranthamSconesMacaroonsPicnics, Shoots & RacemeetsSausage RollsPork PieVeal and Ham PieChicken Stuffed with PistachiosPotted CheeseMany Ways with Sandwich FillingsFestive Food Stuffing for Turkey or GooseBrussels Sprouts with ChestnutsChristmas PuddingLemon MincemeatYule LogHot Cross BunsSimnel CakeWedding CakeUpstairs Dinner Hors d'oeuvresOysters au GratinCaviar Cro tesStuffed TomatoesChicken Vol-au-VentsSoupsCucumber SoupConsomm la Jardini rePalestine Soup (Jerusalem artichoke/sunchoke)Vegetable Marrow & Apricot SoupFishShrimp CurryTrout in Port-Wine SauceSole la FlorentineTurbot with Hollandaise SauceFish CreamSalmon MousseEntr es Filet Mignon LilliDuck with Apples & CalvadosDuck with OlivesPork Cutlets with Sauce RobertPoached Gammon with Parsley SauceChicken la Cr me PaprikaMutton with Caper SauceVeal Cutlets PerigourdineQuail and WatercressThe Perfect RoastMint SauceBread SauceYorkshire PuddingsVegetable Entremets (Accompaniments)Asparagus CupsCabbage as They Serve It in BudapestArtichoke SaladPotato CakesHaricot Verts with Ma tre d'H tel SauceSweet EntremetsMacedoine of Fruits in JellyChampagne JellyChocolate and Vanilla Striped BlancmangeThe Queen of TriflesSyllabubsRaspberry MeringueBananas au Caf Peaches MelbaPear CharlotteCharlotte RusseGinger Souffl Crepes SuzetteChocolate & Coffee EclairsDesserts & Savories Cheese Bouch esDevilled KidneysMarmalade Water IceBanana Cream IcePunch RomaineDOWNSTAIRS DinnerToad-in-the-HoleLamb Stew with SemolinaBeef stew with DumplingsSteak and Kidney PuddingCauliflower CheeseSteamed Treacle PuddingTreacle TartRice PuddingSpotted DickSummer PuddingJam & Custard TartsSupper & TeaCottage LoafDigestive BiscuitsGingerbread Cake (minis)Seed CakePorter CakeThe Still Room Apple CheeseMarrow and Ginger JamPiccalilliPickled Green TomatoesFlavored Butters