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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
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Featured Recipes from The Unofficial Downton Abbey Cookbook
"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
Top Customer Reviews
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.
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.
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.Read more ›
Most Recent Customer Reviews
There are a few small errors here and there, and of course no pictures, but overall it's a fun cookbook to add to your collection. Read morePublished 18 days ago by Christina
"Treat yourself to Ethel's Beloved Crepes Suzette."
Who the hell is Ethel? Did she mean Edith?
Not particularly authentic English recipes, you'd be better off with regular all purpose cookbook. You just need the name of the dishes.Published 1 month ago by Katha Frances Walter