000			03419cam a2200373Ii 4500
001			on1117473966
003			OCoLC
005			20191003141337.0
008			190902s2019 enka b 001 0 eng
040			_aAU@ _beng _erda _cAU@ _dOCLCO _dBDX _dCLE _dNFG
020			_a9781681883694 (hbk)
020			_a1681883694 (hbk)
035			_a(OCoLC)1117473966
092			_a641.5942 _bG778
049			_aNFGA
100	1		_aGray, Annie _c(Food historian), _eauthor.
245	1	4	_aThe official Downton Abbey cookbook / _cAnnie Gray ; foreword by Gareth Neame.
264		1	_aLondon : _bWeldon Owen, _c[2019]
300			_a269 pages : _billustrations ; _c26 cm
336			_atext _btxt _2rdacontent
336			_astill image _bsti _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aUpstairs. Breakfast; Lunch & supper; Afternoon tea & garden parties; Picnics, shoots & race meets; Festive food; Upstairs dinner -- Downstairs. Downstairs dinner; Supper & tea; The still room.
520			_aThe 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.
630	0	0	_aDownton Abbey (Television program) _9197347
650		0	_aFood habits _zEngland.
650		0	_aCooking, English. _923651
651		0	_aEngland _xSocial life and customs _y20th century. _9215114
655		7	_aCookbooks. _2lcgft _92680
700	1		_aNeame, Gareth, _ewriter of foreword.
994			_aC0 _bNFG
999			_c297668 _d297668