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.” As the book is reflecting the divided class of Downton Abbey, and the cookbook likewise is divided (mostly) into two parts. There are in this book recipes for the gentry and the recipes for the servant class respectively separated. The introduction gives an excellent overview of the way food was important in British society and also how the dishes served were different for the various classes. As history (and science) moved forward, the availability of food and access to foodstuffs, electricity, refrigeration also changed the way the classes ate.

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. I have only seen two episodes but I think if you are a die hard fan of Downton Abbey you will love this cookbook. It’s treasure of information, snippets about the show including dialogue and episode notes, recipes and the historical story about the meals presented. 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. In this book, we are invited to take a seat at the holiday table of Downton Abbey, the fictional historic British estate at the heart of the popular television series with The Official Downton Abbey Christmas Cookbook. This elegant coffee table cookbook highlights the luxury and elegance of Christmas at Downton Abbey and features a collection of traditional British holiday recipes, from appetizers to desserts, that were popular during the Edwardian period. With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning color photographs, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties and presents 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 vivid context for the dishes.The basic reaction, which happens when food is browned, gives much-needed depth of flavor and nuttiness to both the sauce and the cauliflower. If you want the 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 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 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.’ I made all of these the same day, for the same dinner, to essentially create a ‘Downton Abbey Dinner for Two.’

The Meringues were delicious, and the Raspberry Fool that fills them is very easy to make, and very light and tasty. 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.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!). 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. During the food shortages of WWI, one author suggested adding chopped tomatoes and onions to bulk out the ‘minced meat of any kind’.

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. 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.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. Combine the veal, butter, pistachios, almonds, apple, lemon zest, coriander, allspice, salt, pepper, and eggs in a bowl and mix well. Food is a constant presence at Downton Abbey and the focus of daily life and festive occasions. The enticing recipes in The Official Downton Abbey Cookbook provide an evocative and fascinating portrait of life, upstairs and downstairs, during the Edwardian era and in to the 1920s. The servants’ hall table at Downton is usually laden with batter puddings, potatoes, stews, and vegetables that are cheap and filling.

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. While corsets and body-shaping garments were by no means discarded completely, the prevailing shape was less sculpted and more apparently natural. Bake until the sausage is cooked through and the batter has puffed up and browned, about 45 minutes. 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). Toad-in-the-hole was typical of servants’ fare in the early 20th century, as it was cheap, easy, and versatile.

Table of Contents

Let’s not forget the photography and mouthwatering visions of meals, separated by the Upstairs and Downstairs menus.