The Official Downton Abbey Cookbook

Annie Gray (Autor)

Buch | Hardcover

272 Seiten

2019
White Lion Publishing (Verlag)
978-1-78131-957-4 (ISBN)

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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 official cookbook based on the hit TV series seen on Netflix and around the world, discover mouthwatering recipes that will transport you into the genteel world of Downton Abbey.

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.

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 canapés; 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 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.

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

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

UPSTAIRS DINNER

Hors d’oeuvres

• Oysters au Gratin

• Caviar Croûtes

• Stuffed Tomatoes

• Chicken Vol-au-Vents

Soups

• Cucumber Soup

• Consommé à la Jardinière

• Palestine Soup (Jerusalem artichoke/sunchoke)

• Vegetable Marrow &

• Apricot Soup

Fish

• Shrimp Curry

• Trout in Port-Wine Sauce

• Sole à la Florentine

• Turbot with Hollandaise Sauce

• Fish Cream

• Salmon Mousse

Entrées

• Filet Mignon Lilli

• Duck with Apples & Calvados

• Duck with Olives

• Pork Cutlets with Sauce Robert

• Poached Gammon with Parsley

Sauce

• Chicken à la Crème 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 Maître

d’Hôtel Sauce

Sweet Entremets

• Macedoine of Fruits in Jelly

• Champagne Jelly

• Chocolate and Vanilla Striped

Blancmange

• The Queen of Trifles

• Syllabubs

• Raspberry Meringue

• Bananas au Café

• Peaches Melba

• Pear Charlotte

• Charlotte Russe

• Ginger Soufflé

• Crepes Suzette

• Chocolate & Coffee Eclairs

Desserts & Savories

• Cheese Bouchées

• 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

Erscheinungsdatum	13.09.2019
Vorwort	Gareth Neame
Zusatzinfo	100
Sprache	englisch
Maße	202 x 255 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
ISBN-10	1-78131-957-X / 178131957X
ISBN-13	978-1-78131-957-4 / 9781781319574
Zustand	Neuware