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Condition: Used: Very Good
Comment: Pictorial boards have lite rubbing, marking, and lite corner/edge wear. Pages are clean and neat. Perfect kitchen copy. 2012 Edition, Hardcover.
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The Unofficial Downton Abbey Cookbook: From Lady Mary's Crab Canapes to Mrs. Patmore's Christmas Pudding - More Than 150 Recipes from Upstairs and Downstairs (Unofficial Cookbook) Hardcover – September 18, 2012

4.3 out of 5 stars 264 customer reviews

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Editorial Reviews

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"Whip up a Christmas plum pudding and settle in for season 3." --People Magazine

"American fans have to wait until January to return to the lives of the fascinating upstairs and downstairs residents. To hold yourself over, try some of these delicious dishes before returning to the big house." --The Today Show Bites Blog

"Add a bit of sophistication and style to your Downton Abbey watching parties in the months to come. The great thing about the book is that it is not only laid out by meal course from Hor D'Oeuvres to the Finishing Touches of Sweets and Desserts, there are also some bits and bobs that will help you prepare Afternoon Tea, course pairings, tips for table seatings and etiquette guidelines." --Tellyspotting.org

"Downton Abbey fans in America may be feeling hard up for some period drama, and the knowledge that we won't get to watch season 3 until January 2013 has us scheming up ways to get our fix. There's one other way to consume some Downton Abbey drama: by cooking it. That's right, The Unofficial Downton Abbey Cookbook is on the way, by Emily Ansara Baines, who also gifted us with The Unofficial Hunger Games Cookbook. Helpfully, she includes conversion tables for metric measurements, baking pan sizes and temperatures - these alone are worth the $21.95 cover price. Downton Abbey fans, get cooking!" --Wall Street Journal

"Not only is the cookbook a fascinating look at the British television series itself, it's a great historical look at the types of foods that were eaten by British royalty in the early 1900s. If you're a fan of Downton Abbey British television series or British cooking, you definitely need to buy The Unofficial Downton Abbey Cookbook." --Blog Critics

"Fans of Downton Abbey, you have to reasons to rejoice! Your long wait for the start of Downton Abbey, Season 3 in the United States is mitigated by the publication of Emily Ansara Baines' The Unofficial Downton Abbey Cookbook. Peruse through its pages and you'll find period dishes from the Victorian and Edwardian eras. For the Downtown Abbey fan whose growing anticipation for Season 3 needs an outlet, this cookbook would make for the perfect gift." --Epicurious.com

"It's filled with classic English recipes inspired by the show, tidbits about the denizens of Downton and tons of asides guaranteed to make a true fan smile and nod knowingly. Possibly the best part about the cookbook? It showcases the upstairs and the downstairs, just like the show. Even if you're not a Downton Abbey fan, this is a great general English cookbook to have on the shelf. If you are a Downton fan, it's probably a must buy - or an easy holiday gift for a fellow fan." --Chicagoist

"Filled with classic English recipes inspired by the series, tidbits about the denizens of Downton Abbey, and plenty of asides guaranteed to make a true fan smile and nod knowingly." --Daily Herald Tribune

"Baines seems to have done a fair amount of research on the dining habits of Edwardian England. For fans of the program this book provides a good collection of recipes for re-creating a meal that those upstairs or downstairs at real English estates might have had." --The Advocate

"If you are enjoying further exploration of the trends of the Downton Abbey-inspired era, you'll love the etiquette lessons and 'time goes by' insets throughout the hardcover book. With this collection of delicacies...you'll feel as sophisticated and poised as the men and women of Downton when you prepare these upstairs and downstairs favorites." - Monsters & Critics

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Product Details

  • Series: Unofficial Cookbook
  • Hardcover: 256 pages
  • Publisher: Adams Media (September 18, 2012)
  • Language: English
  • ISBN-10: 1440538913
  • ISBN-13: 978-1440538919
  • Product Dimensions: 7 x 0.9 x 9.1 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (264 customer reviews)
  • Amazon Best Sellers Rank: #9,170 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover
This book was a gift.

Notwithstanding the cutesy chirps introducing the recipes, e.g., Lady Mary would "... enjoy this soup while in the midst of a fiery debate with Matthew," (yeah, right), anyone who cooks beyond the microwave will find at least four inexcusable errors in the first 60 pages. This does not inspire confidence in the remaining 182:

-"Smoked Salmon Mousse," where no smoked salmon is called for
-"Velvety Cream of Mushroom Soup" informs us that Georges Auguste Escoffier is recognized "... as the finest master chef of the twenty-first century ..." Escoffier died at age 88 on 12 February 1935 having predeceased the 21st Century by 66 years
-"Mrs. Patmore's Particular," calls for 6 cups of ham stock from boiling one ham hock, and further stretches our credulity by suggesting it might be too spicy, and if so we can "... distill [sic?] with some water"
-"Lobster Thermidor" serves 4. You need to keep this in mind. Ms Baines' recipe calls for green beans with onion and bacon as a bed for the Thermidor; so far so good. The "bed" is prepared with 1-pound of bacon, 2 cups of "julienned" onions, and ½ cup green beans. Per serving you can expect: ¼ lb. bacon (plus drippings!), and two green beans. The onions are the challenge, here. Julienned? Really? Could we see a demo, please?

The publisher, Adams Media, should be held responsible for the typos and research errors. The proof reader was either sick that day or smoking something - but not, obviously, the salmon. Ms Baines, on the other hand, should be held responsible for her cynical opportunism. "Downtown Abbey" fans deserve better. Go write a "Sons of Anarchy" cookbook, dear.
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By Lynne on December 2, 2012
Format: Hardcover
As an English woman living abroad, this is probably the worse cook book I have ever looked at. Anyone who is researching old recipes from England should first check out English authors and in particular Mrs. Beeton. I can understand making them more 21st century, but many of them have been changed to where there is very little similarity to the original recipe. It will sell based on the title rather than its content. The most insulting recipe in the book is the English Trifle. The name should be "Trifle" with no reference to "English". To substitute cheesecake pudding mix for custard is just unbelievable. Custard is so easy to make from scratch it would have made more sense and been more authentic had a recipe for custard been included in the book. Cooks of that era would have made it from scratch anyway. I wonder how many English cooks will laugh when they read that it only takes 35 minutes to cook a fruitcake.
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Format: Hardcover
This book is unofficial and unauthorized; but it gives the feel of Downton Abbey and the types of cooking that was found in the grand English country manor homes. I lived in England and many of the recipes are the same or very similar to ones found today in England and in my British cookbooks. A few of the recipes are tweaked for today and most are wonderful. Some of the dishes are complicated and time consuming and better attempted by experienced cooks; but many are also simple enough for beginning cooks too.

The recipes are divided by courses: hors d'oeuvres, soups and fish, entrees, meat, game and salads, vegetables, sweets and desserts, and accompaniments for tea, breakfasts, lunch, downstairs supper and desserts for the servants.
There is a short introduction explaining meal service and good explanations before each chapter, etiquette tips are included and interesting snippets about each dish. One etiquette lesson brought up a question: she claims it is acceptable etiquette today to cut all your meat into bite size pieces at the same time. When I checked on this... it is still considered gauche to do this unless you are in a high chair. My daughters, who were educated in English schools, also agreed, that they never would have been allowed to do this.

Many dishes in here are excellent. Our family has tried and enjoyed: creamy crab and celery salad, British brussel sprouts with chestnuts, kipper fried egg and rosemary potatoes surprise, pub grub bangers and mash, bubble and squeak, Tom Branson's colcannon, and classic steak and kidney pie.
There are no pictures in the book and one longs to see some of these dishes, especially ones that might be unfamiliar to some cooks. There is a US/metric measurement conversion chart and an index.
This is a very nice cookbook for those who collect cookbooks and for fans of Downton Abbey.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Daverat's Wife writing here: This may not be an authorized nor an "official" companion cookbook to the hugely popular TV Series Downton Abbey Seasons 1 & 2 Limited Edition Set - Original UK Version, but what it lacks in Embassy stamps, it more than makes up for in enthusiasm, knowledge, humor and research. The Author, Emily Ansara Baines, and her publishers, go far out of their way to let you know from the beginning that this is only their loving viewers' interpretation of what kinds of dishes could have been expected to ber served by the various characters for various social occasions and meals while specifically distinguishing between the foods of the upper class and the heartier lower class servants' fare that would be cooked for the "help" to eat. Our Author entertains us with her obvious love of the show by playfully presenting each recipe in the social context of the times and to the taste of the various popular characters. She goes to great trouble to inform a reader or a cook new to the time-period on the dining habits and meal expectations of the two vastly different groups of characters - the haves and the have a lot lessers, shall we say.

The author does, however, make modern day substituitions for some ingredients that time would not permit a modern single cook to create on his or her own over the course of several days. Also, in a nod to the new American fans, they give the measurements American-Style, meaning by volume in cups and teaspoons and NOT by weigh in grams or ounces as is the case with most UK cookbooks. For example, they will say you need 4 chicken breasts rather than " X amount weight of white chiken meat on the bone.
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