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The Unofficial Downton Abbey Cookbook: From Lady Mary's Crab Canapés to Mrs. Patmore's Christmas Pudding - More Than 150 Recipes from Upstairs and DownstairsHardcover– 20 Sep 2012
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Product details
Hardcover: 256 pages
Publisher: Adams Media Corporation (20 Sept. 2012)
Nice cook book with nice touches about the upper class eating habits. The paper it is printed on is not of the best quality, but it is supposed to have been written by a member of the lower order or staff member, so it is the paper they would have used in the period the book is set in.
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I wanted a recipe book that goes back in time and gives me an idea what sort of recipes and meals were served in the beginning of the 20th Century and this books really give me a very good idea of this! fun recipes and simple ingredients, am looking forward to try them out on my family, and the best part of them is that they are not complicated at all. Well done to the Author Emily and also a thank you to her for her research on tips & etiquette which are added on each page. well done Emily Baines! I am sure you have put in a lot of work and hours to produce this interesting recipe book for all us food lovers and cooks!! well done!!.
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I got this book as I love period recipes and I thought that, as this is inspired by Downton Abbey, it would have some interesting Edwardian recipes. However, sadly although most recipes appear to be authentic or at least inspired by the period, they are actually modernised, without any historical accuracy. For instance, "Classic Cucumber Sandwich" is made with cream cheese and mayonnaise; need I say more?
The book is divided into two parts; "Dining with the Crawleys" and "Sustenance for the Staff", and includes a great number of recipes from hors d'oeuvres and main courses to desserts and tea accompaniments. Each recipe is accompanied either by a historical note or an etiquette lesson, however not all historical notes are accurate and most etiquette lessons are so basic, that are obviously intended for completely uncivilised individuals without any manners whatsoever. Also, if you expect any kind or pictures, either of the dishes or related to Downton Abbey and the Edwardian era, you will be very disappointed, as there are no pictures at all.
I suppose that this book is intended for Downton Abbey fans, but I am afraid the only connection to the show are the brief, uninspired introductions to the recipes. Although the author seems to be in awe of the sophisticated and poised Edwardian society, she is also quite sarcastic and condescending towards a well mannered and elegant world she clearly doesn't understand.
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I bought this as a surprise present for my wife and it went down a treat!
It contains lots of interesting recipes from the period most of which with ingredients that you could find in your local supermarket. Some are slightly more exotic including recipes for pigeon, rabbit, lobster, oysters and even turtle!
Coupled with this each recipe is accompanied by a few paragraphs detailing some of the surrounding history of the dish and the setting in which it was served.
Finally using both the historical anecdotes and the dish itself these are wrapped up in a description of how they would fit into the Downton abbey world.
The book shows great attention to detail and provides many facets that make it an interesting read. The recipes are clearly written too and seem simple to follow.
Well recommended whether you are a fan of the show or not, this is an excellent and interesting cookery book.
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... but certainly can't be relied on for authentic period recipes (almost all are modern or heavily modernised - the "Working Class Porridge" is a particularly glaring example) or accurate historical information (for example it was NOT common practice for male diners to light up cigars halfway through a formal dinner, as the author suggests).
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I wanted to do some Downton Abbey style food, but was disappointed to find out that it was written by an American, using some things not available in the UK.
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Absolutely brilliant, though I still can't find anywhere that sells green turtle meat or the alternative calves head! Will try the other recipes though.
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