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S'està carregant… The Official Downton Abbey Cookbookde Annie Gray
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The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery and customs of the Crawley household-from upstairs dinner party centerpieces to downstairs puddings and pies--and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. Whether adapted from original recipes of the period, replicated as seen or alluded to on screen, or typical of the time, all the recipes reflect the influences found on the Downton Abbey tables. Food historian Annie Gray gives a rich 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. With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning color photographs, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties and presents stills from across the TV series as well as the latest film. 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. The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and race meets; festivities; upstairs dinner; downstairs dinner; downstairs supper and tea; and the still room. From the upstairs menu: Cornish Pasties, Sausage Rolls, Oysters au Gratin, Chicken Vol-au-Vents, Cucumber Soup, Soul a la Florentine, Salmon Mousse, Quail and Watercress, Charlotte Russe. From the downstairs menu: Toad-in-the-Hole, Beef Stew with Dumplings, Steak and Kidney Pie, Cauliflower Cheese, Rice Pudding, Jam and Custard Tarts, Gingerbread Cake, Summer Pudding. With these and more historic recipes-compelling to a contemporary palate and easy to replicate in today's kitchens--savor the rich traditions and flavors of Downton Abbey without end. No s'han trobat descripcions de biblioteca. |
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 Google Books — S'està carregant…GèneresClassificació Decimal de Dewey (DDC)641.5942Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe England & WalesLCC (Clas. Bibl. Congrés EUA)ValoracióMitjana: (3.79)
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Let’s not forget the photography and mouthwatering visions of meals, separated by the Upstairs and Downstairs menus.
I’m a girl reared in southern Philadelphia area in a neighborhood of working class blue collar families so... I’d definitely be in the Downstairs grouping. While the meals/recipes presented for the upper class look good, I found more “comfort food” with the likings of Toad in the Hole or Cauliflower Cheese. Look at this,doesn't it resemble mac and cheese? There's a bit of mental disconnect when you get a forkful.
As I am a fan of cauliflower I liked the dish fine but it was an ordinary veg with cheese sauce, in spite of me following directions to the letter. Served with rosemary roasted chicken and tomatoes. (Photos on my blog)
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. ( where it was often done with the whole cauliflower, serve soggy on the outside and raw in the middle)
The basic reaction, which happens when food is browned, gives much-needed depth of flavor and nuttiness to both the sauce and the cauliflower. If you want the authentic taste of how bad British cookery can be, don’t brown the cauliflower first.
Well, I did brown the cauliflower and I think that part made a difference. However I needed to add additional milk to make a smooth cheese sauce.
Magnificent book for a true fan. (