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)
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)
Bring Upstairs and Downstairs Fare to Your TableNibble on Sybil's Ginger Nut Biscuits during tea. Treat yourself to Ethel's Beloved Crepes Suzette. Feast on Mr. Bates' Chicken and Mushroom Pie with a room full of guests. With this collection of delicacies inspired by Emmy Award-winning series Downton Abbey, you'll feel as sophisticated and poised as the men and women of Downton when you prepare these upstairs and downstairs favorites. Each dish finds its roots within the kitchen of the grand est
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Do Not Attempt These Recipes at Home,
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 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.
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The feel of Downton Abbey,
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.
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Disappointing,
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