Annie Gray provides background for each recipe along with the name of the cookbook and year it was taken from. The book is beautiful with pictures from the show and many of the dishes that it includes recipes for. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. Notes on the etiquette and customs of the times, quotes from the characters, and descriptions of the scenes in which the foods appear provide vivid context for the dishes. 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.

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. The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery of the Crawley household – from upstairs dinner party centrepieces to downstairs puddings and pies – and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. Accessible to most skill levels, some recipes require a bit more effort than others or a special pan or two.Food historian Annie Gray gives a warm and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set - a period of tremendous change and conflict, as well as culinary development. Turbot is one of the most prized fish in French cuisine, and the recipe for Turbot with Hollandaise would make a suitably extravagant centerpiece for a Downton-themed dinner – but if you don’t (yet) own a turbotière, you may need to improvise your cooking arrangements to accommodate the fish’s unusual shape.

Like the other books in the series, this volume contains full color photos of the recipes and from the TV series. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Each recipe has additional notes regarding history and adaptation for modern cooks and there is an additional section on making sandwiches for serving to large groups.Gray's historical notes are brilliant insights into the life and times of era in which the show takes place. I’m a girl reared in southern Philadelphia area in a neighborhood of working class blue collar families so. My copy of The Official Downton Abbey Cookbook arrived last week and it's as beautiful a cookbook as I'd hoped it would be.

Take a seat at the Christmas table of Downton Abbey, the historic British estate at the heart of the popular ITV series. Food historian Annie Gray gives a warm and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set – a period of tremendous change and conflict, as well as culinary development. Annie frequently appears on television and radio, including The Great British Bake Off, Heston's Great British Food and BBC Radio 4's Kitchen Cabinet.The six series of ‘Downton Abbey’ spanned the period from 1912–1926, and the recipes in this cookbook include a number of dishes which featured in particular episodes, along with additional recipes from cookbooks that were popular during the period, providing a real sense of English cooking at the time. We have some spectacular dishes in this section, such as "Oysters Au gratin" "Stuffed Tomatoes", "Caviar Croutes","Chicken Vol-Au-Vents", "Cucumber Soup", "Consoumme a la jardiniere", "Palestine Soup"(made with Jerusalem Artichoke), " Vegetable Marrow (Zucchini) and Apricot Soup","Shrimp Curry","Trout in Port Wine Sauce","Sole A La Florentine","Turbot with Hollandaise Sauce","Fish Cream","Salmon Mousse","Duck with Apples and Calvados","Pork Chops with Sauce Robert", Mutton with Caper Sauce","Champagne Jelly", "Syllabub", "The Queen of Trifles"(A traditional English dessert)and"Peaches Melba" While this seems like a lot, I have included only a small sampling of the recipes here, and there are many more to choose from. This book also explains how to make a proper cup of tea and how to hold your cup (pinkies out is bad manners). Holidays get special attention in the chapter titled "Festive Food" We have some stellar takes on traditional favorites that are included with the recipes for "Brussels Sprouts with Chestnuts", "Lemon Mincemeat", "Christmas Pudding", "Yule Log" (A cake), "Hot Cross Buns","Simnel Cake" and"Plum Cake" These are classic British recipes for seasonal dishes and they are handled in a way that any modern cook can easily make them.