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Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals by [Edwards, Larry]
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Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals Kindle Edition

1.0 out of 5 stars 2 customer reviews

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Product Description

Book Description

A celebration of the Edwardian table with 80 tantalizing and easy-to-make recipes.

About the Author

Chef/writer Larry Edwards-classically trained in French haute cuisine at the Cordon Bleu and the Ecole Escoffier-is the food editor for the San Francisco Independent. He writes a syndicated Internet food column with recipes that advocate healthy ingredients for a healthy cuisine. Mr. Edwards is a frequent contributor to the Wall Street Journal food section and USAToday.

Product details

  • Format: Kindle Edition
  • File Size: 6129 KB
  • Print Length: 177 pages
  • Publisher: Arcade Publishing; 1 edition (28 Jan. 2013)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B00B8YUX8Q
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Enabled
  • Average Customer Review: 1.0 out of 5 stars 2 customer reviews
  • Amazon Bestsellers Rank: #1,326,231 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Top Customer Reviews

Format: Hardcover
When I first got this book I was very excited. That turn to disappointment in a mere ten minutes. Poorly written introductions to the recipes, filled with grammatical and semantical inaccuracies. The intoduction promises lavish photos of each recipe, yet not a single one is included. LArry Edwards may or may not be a great chef but his understandings of Edwardian history, and the differences between an estate and an a abbey, are exceedingly poor. He also reveals a fairly superficial understanding of British cuisine in general, and Edwardian cuisine in particular. Finally his "modern" substitutions are sometimes baffling or irrelevant - in one recipe he claims that to make a recipe accessible he used " brown sugar" instead of "raw sugar". Last time I looked the supermarket still stocked both...

My advice - DO NOT BUY THIS BOOK
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Format: Kindle Edition
I have to admit to only reading the sample of this book, but that was enough to see that it would be full of glaring inaccuracies .

The author has assumed that all stately homes should be referred to as abbeys and there are references such as "each abbey would have employed fifteen gardeners" and constant mentions of "the abbey cook". Downton Abbey is called that purely because it would have incorporated, or been built on land belonging to, a religious abbey seized during the reformation, it's not a general description of an English great house.

The author also kept referring to High Tea instead of Afternoon Tea. There's a huge difference! Afternoon tea (which is what he was picturing in his head) is a light meal of small sandwiches, scones and cakes, whereas high tea is a substantial meal with a full main course, followed by a pudding (can be cakes) and often served with tea and toast.

If he can't even get these facts straight, he's obviously not done any research and has simply collected some "Edwardian sounding" recipes and jumped on the Downton bandwagon.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0x9d88c87c) out of 5 stars 74 reviews
88 of 90 people found the following review helpful
HASH(0x9d15854c) out of 5 stars Description in error - But there is a Fix ! 14 Dec. 2012
By D. K. Mckenzie - Published on Amazon.com
Format: Hardcover Verified Purchase
This book has a serious error in the description - there are NO color illustrations (even though they are described in the book's introduction). I ordered 2 of the books direct shipped to friends, as well as 1 for me, and was horrified to find the error. I contacted the publisher who told me that they "cut" the photos because of poor quality ... when in reality I am sure it was to increaase their profits. A contact with the author yielded all the pictures (and very good pictures at that) posted on a Facebook page. If you own this book or if you buy or plan to buy, go to the following web link to view and/or download all the pictures plus many more of the prep steps -[...] - THIS IS THE SAVING GRACE FOR THIS BOOK !!! I even took all 80 of the digital pictures to my Sam's Club and had them printed wallet size (at a cost slightly more than the cost of the book -- but I was determined !)
40 of 40 people found the following review helpful
HASH(0x9d42aec4) out of 5 stars Good recipes, bad facts 3 July 2014
By Jody - Published on Amazon.com
Format: Kindle Edition Verified Purchase
There are some wonderful recipes in this cookbook, but please, please do not take the history included as factual. I'm not familiar with the publisher, but why did they not employ a fact checker? The author uses the word "Abbey" as synonymous with "Castle", "Grange", "Manor", or even "House"--any of the names of the great estates of England. In point of fact, an Abbey was a religious house, inhabited by monks or nuns. Downton Abbey's name refers to its prior incarnation as a monastery, probably before the reign of Henry VIII. To refer to all comparable properties as "abbeys" as the author does every time he generalizes about life in them, is just wrong.

Woe to the hostess who served Edward VII such a plebeian soup as the potato soup in the book, despite calling it "Majestic".

The author refers to the expensive rarity of coconuts as tropical fruits, yet the next recipe is for banana bread and a mention of how commonly it was served. He gives lemons the same treatment even though sliced lemons were an inextricable feature of afternoon tea. "Milk or lemon, dear?"

That said, most of the recipes sound delicious if not entirely authentic. I just wish the text could be trusted.
60 of 64 people found the following review helpful
HASH(0x9d42adc8) out of 5 stars False advertising 5 Nov. 2012
By Sue K - Published on Amazon.com
Format: Hardcover Verified Purchase
I just excitedly opened my cookbook to find it was nothing like the one as promised. Even after reading the intro, I was promised colored photos of every recipe. What a disappointment to find not a single photo! Buyer beware! Even some of the recipes sound a bit too basic for Edwardian cooking.
28 of 28 people found the following review helpful
HASH(0x9d915198) out of 5 stars Downton Abbey Dinner Disaster 11 Mar. 2014
By Patricia M. Olsen - Published on Amazon.com
Format: Paperback
My neighbor plowed my driveway this winter and I wanted to say thank you by fixing his family a Downton Abbey dinner. I read every recipe carefully, bought the needed ingredients, set a beautiful table, and served the biggest disaster in my cooking career. I followed the recipes to-the-T. The Sour Cream Pound Cake was to be baked at 350 (degrees) for 90 minutes. It was so dry and the edges so brittle that it was difficult to slice. The Pork Tenderloin with cinnamon apples was cooked at 375 for 40 minutes. Dry. The Dinner Biscuits required 4 cups of flour and 1 cup heavy cream. I could barely make a dough with 3 cups of flour, and they turned out like hockey pucks. And, my soufflé fell in five minutes! So many things went wrong and turned out so poorly that I can't imagine that I made that many mistakes. I think the cooking/baking times are incorrect as are some of the temperatures. My guests ate the mess, and I couldn't talk about it for three days I was so upset. I have never used a cookbook where items failed, and I'll never use this book again.
16 of 16 people found the following review helpful
HASH(0x9d158b34) out of 5 stars So filled with gross, obvious errors 21 Dec. 2014
By Nitpicker 99 - Published on Amazon.com
Format: Paperback
This book is just.....disappointing. I am embarassed for the author. It is so filled with historical and culinary errors:

1) "deep fried foods [were never served to women] as it would soil their gloves". NO. No Edwardian lady would eat a crumb of food with gloves on.

2) Deep-Fried Rye Bread dough balls. An apparent creation of the author's mind as I have never heard of it and can find no other reference to it anywhere.

3) Pickled feta cheese. No explanation as to how this Mediterranean foodstuff made it to Downton. If the author meant to use feta as a substitute for some other cheese that might actually have been eaten in Edwardian England, he would have done well so say so.

4) Non-stop misuse and misconstruction of the word "Abbey", as mentioned in another review.

5) Iced Camembert. Another ahistorical creation.

6) The use of the word "biscuit" to refer to yeast rolls.

7) Foolish self-contradictions: "The most useless word in the culinary world is 'whitefish'. Why? Because there is no such creature. What is meant by 'whitefish' is a cold water fish with a white meat...[such as] cod, haddock, whiting...."

8) The claim that: Coconut was rare and costly, hence always specially kept under lock and key. An astonishing assertion with no evidence given. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2672390/ says: "Coconuts were...imported, often given as presents or won at fairs; commonly grated for use in cakes and desserts." in the mid-Victorian era.

And on and on. The average man (let alone woman) on the street knows more about food, history, and culture than this unfortunate author.
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