Book Review — “The Official Downton Abbey Cookbook” by Dr. Annie Gray (2019) published by @weldonowen 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. 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. 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! 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.

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.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 canapes; downstairs dinner; downstairs supper and tea; and the still room. 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. The Official Downton Abbey Cookbook with a foreword by Gareth Neame, Downton Abbey Executive Producer, will be distributed in North America by Simon & Schuster. But 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!) Recipe Note from the book: This is an English classic, and done badly, it remains the source of nightmares for many people forced to prepare and cook at school. ( where it was often done with the whole cauliflower, serve soggy on the outside and raw in the middle)

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. An Official Companion to the Downton Abbey Films and TV Series: An exclusive inside look at the intricate and glamorous costuming of the popular PBS series, with complete historical detail and beautiful imagery. You don't need to be an experienced cook to enjoy this book, but if you are, it will most certainly make you itchy to break out your batterie de cuisine. I'm going to start by making some pikelets, a crumpet-like form free muffin. Yum. It will be the beginning of a long, I hope, cooking adventure.j

Become a Member

Gray has done extensive research on the meals included in the world of Downton Abbey and chosen those suited to a contemporary palate that can be replicated in today’s kitchens. With these and more historic recipes, savour the rich traditions and flavours of Downton Abbey without end. 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 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.

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. The 2020 IBPA Awards Winner! Bring an authentic slice of Downton Abbey into your kitchen with over 100 delicious recipes from this official cookbook.

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. An inside look at the intricate costuming of the popular PBS series, including character costume choices and the historic fashion trends characteristic of the aristocracy during the Edwardian era. FINALLY!!!! I have acquired the Downton Abbey cookbook. After all this time… it was worth it! I love baking and cooking, and I also love Downton Abbey + history. Mix all together and you’ve got the official DA cookbook. Amazing. 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. Let’s not forget the photography and mouthwatering visions of meals, separated by the Upstairs and Downstairs menus.

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. 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 "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. 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. Categories — Cooking/Baking, TV/Pop Culture, Historical - British, Edwardian/Victorian, Visually Driven, EducationalFood 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 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. 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.