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Edwardian Cooking: The Unofficial Downton Abbey Cookbook

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The PBS Masterpiece series Downton Abbey has taken the world by storm. With 80 delicious recipes, this cookbook celebrates the phenomenal success of the series and the culinary wonders enjoyed by the aristocracy in Edwardian England. Starting with an elegant array of savory tea sandwiches and sweets from traditional high tea, this book guides you through dinner at the Edwa The PBS Masterpiece series Downton Abbey has taken the world by storm. With 80 delicious recipes, this cookbook celebrates the phenomenal success of the series and the culinary wonders enjoyed by the aristocracy in Edwardian England. Starting with an elegant array of savory tea sandwiches and sweets from traditional high tea, this book guides you through dinner at the Edwardian table with its: • Infinite variety of breads—Dinner Biscuits, Estate Oat Bread, Downton Dinner Rolls, and many more • Soups—Majestic Potato Soup, Royal Cheddar Cheese Soup, Stilton Chowder • Side Dishes—Asparagus in Cider Sauce, Baked Creamed Turnips, Shredded Spiced Brussels Sprouts, Savory Caraway Cabbage • Entrées—Edwardian Leg of Lamb, Lobster Pudding, Oyster Roll, Leek Pie, Downton Pheasant Casserole, Pork Loaf with Apples • Dessert at the Abbey—Lemon Creme Soufflé, Raspberries in Sherry Sabayon Sauce, Queen Victoria Rice Pudding, Downton Abbey Honey Cake With recipes adapted for the modern cook by Chef Larry Edwards, these dishes are as inspiring as they are easy to make.


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The PBS Masterpiece series Downton Abbey has taken the world by storm. With 80 delicious recipes, this cookbook celebrates the phenomenal success of the series and the culinary wonders enjoyed by the aristocracy in Edwardian England. Starting with an elegant array of savory tea sandwiches and sweets from traditional high tea, this book guides you through dinner at the Edwa The PBS Masterpiece series Downton Abbey has taken the world by storm. With 80 delicious recipes, this cookbook celebrates the phenomenal success of the series and the culinary wonders enjoyed by the aristocracy in Edwardian England. Starting with an elegant array of savory tea sandwiches and sweets from traditional high tea, this book guides you through dinner at the Edwardian table with its: • Infinite variety of breads—Dinner Biscuits, Estate Oat Bread, Downton Dinner Rolls, and many more • Soups—Majestic Potato Soup, Royal Cheddar Cheese Soup, Stilton Chowder • Side Dishes—Asparagus in Cider Sauce, Baked Creamed Turnips, Shredded Spiced Brussels Sprouts, Savory Caraway Cabbage • Entrées—Edwardian Leg of Lamb, Lobster Pudding, Oyster Roll, Leek Pie, Downton Pheasant Casserole, Pork Loaf with Apples • Dessert at the Abbey—Lemon Creme Soufflé, Raspberries in Sherry Sabayon Sauce, Queen Victoria Rice Pudding, Downton Abbey Honey Cake With recipes adapted for the modern cook by Chef Larry Edwards, these dishes are as inspiring as they are easy to make.

30 review for Edwardian Cooking: The Unofficial Downton Abbey Cookbook

  1. 5 out of 5

    QNPoohBear

    Chef Larry Edwards recreates Edwardian recipes for the modern kitchen. He also provides some information on the history of the dish and how it would be served and when. He promises pictures, but there aren't any. Instead there are line drawings of period kitchen instruments and good stuffs. The author doesn't seem to know about the different types of English country homes because he refers to "the abbeys" all the time. I was hoping for a list of sources and period recipes in addition to modern r Chef Larry Edwards recreates Edwardian recipes for the modern kitchen. He also provides some information on the history of the dish and how it would be served and when. He promises pictures, but there aren't any. Instead there are line drawings of period kitchen instruments and good stuffs. The author doesn't seem to know about the different types of English country homes because he refers to "the abbeys" all the time. I was hoping for a list of sources and period recipes in addition to modern recipes. I haven't tried any of the recipes yet but some of them look good. The book is divided into sections by meal and then by type of food. High Tea : The Sweet : The Savory Dinner : breads : Soups : Side dishes : Entrees Desserts An index will help you locate the recipes easily. I wish there was more historical explanation and pictures. Someone wrote in my library copy "This is a plain ridiculous book!" and "The author is a stupid fool." I'd like them to elaborate on that a bit more but I'm also horrified they wrote in a book. I'm glad they did it in pencil at least. If I try any of the recipes, I will be sure to update this review.

  2. 5 out of 5

    Lola Sebastian

    Decent recipes, poor historical accuracy. I’m only an Edwardian hobbyist but I noticed errors right away. Definitely a bit disappointed ☹️

  3. 4 out of 5

    Yaaresse

    Edited to correct typos. Because no matter the phone screen size, handheld devices are not conducive to writing or proofreading anything longer than a text. DNF at about 45%. The book is not very informative for historical details other than the most vague. Besides, I was bored by it. I've no idea what this author's credentials are or where he found his so-called historical information. He's keen on making sure the reader keeps getting reminded that he's a chef, although everyone with a YouTube c Edited to correct typos. Because no matter the phone screen size, handheld devices are not conducive to writing or proofreading anything longer than a text. DNF at about 45%. The book is not very informative for historical details other than the most vague. Besides, I was bored by it. I've no idea what this author's credentials are or where he found his so-called historical information. He's keen on making sure the reader keeps getting reminded that he's a chef, although everyone with a YouTube cooking video makes that claim these days. Maybe he really is a chef. IDK. Shrug. Regardless, the writing is humdrum and has a condescending bent to it. I'm pretty sure most people who cook at all know what part of a lemon is the zest, and most who know anything at all about geography are aware that coconuts don't grow in the UK. (Hmm...no such disclaimer about bananas. In fact, it says the banana bread was "very popular" in Edwardian times. I bet all those abbeys had secret banana plantations in Hampshire. That explains it!) In spite of vague references to "research," there are no sources cited. Perhaps a little more research would have reminded him that not all British estates and country houses were/are abbeys and that afternoon tea and high tea are very different things. He kept going on about "celebrating high tea." Maybe some Brits do phrase it that way, but it came off to me as strange as if Americans said they were going to "celebrate supper." It's an afternoon snack: it's not Eucharist. About every third recipe includes some variation of "if you watched Downton Abbey, you saw..." or "since Downton Abbey is a fictitious place, Chef Larry Edwards adapted this recipe and named it..." (Yes, he refers to himself in the third person most of the time.) Basically, the short take is this: save your money. If your interest is in historical details, there's nothing substantive here. If you're a fan of the show, there's nothing new here. Better to just read this blog -- which seems to be more accurate, is definitely more interesting, and offers lots of recipes: http://downtonabbeycooks.com/ Foster (the blog writer) also has a book she'd like to sell us (and hers has a ton of photos in it), but there's enough food history and Downton Abbey info on her blog to keep a body busy for a long time. ___ DNF Disclaimer: Usually I don't mark my DNF/abandoned books as "read" or give them a rating. That said, I might do one or both if any of the following is applicable: A) I read 25% or more. It's a completely arbitrary limit, but that is more than enough time for a book to prove its value to me. B) I find the content or writing especially inane, insufferable, or just plain old dull. C) Either the content or author's POV simply annoyed the hell out of me.

  4. 5 out of 5

    Jessica

    Since I am a big fan of Downton Abbey, my husband bought this cookbook for me for Christmas. I prefer cookbooks with photos of the finished recipes and ingredients with weights as well as volume measurements, but I do appreciate the font size and the layout (each recipe does not exceed 2 facing pages) of this cookbook. I made the Sour Cream and Onion Bread and Pork Tenderloin with Sweetened Cinnamon Apples for dinner tonight. I found both recipes were written well, didn't require obscure ingredie Since I am a big fan of Downton Abbey, my husband bought this cookbook for me for Christmas. I prefer cookbooks with photos of the finished recipes and ingredients with weights as well as volume measurements, but I do appreciate the font size and the layout (each recipe does not exceed 2 facing pages) of this cookbook. I made the Sour Cream and Onion Bread and Pork Tenderloin with Sweetened Cinnamon Apples for dinner tonight. I found both recipes were written well, didn't require obscure ingredients and were easy peasy to make for even a beginner cook. I liked the bread more than the pork. The bread is rich and heavy, and I think it is a very interesting combination of flavors. The pork tenderloin needs the apples to make it palatable as the only seasoning while it roasts is salt, pepper and Worcestershire sauce. I'd recommend it for a family meal. I was pleasantly surprised by the variety and the accessibility of the recipes in this unofficial and unauthorized collection. I look forward to trying more recipes in the future.

  5. 4 out of 5

    Amy

    This was a disappointment. Reading through the book my comments aren't directed towards the quality of the recipes, which seem fine, but instead at the historical accuracy. The author did not do his research and it shows. All grand houses of the time period weren't "abbeys", in fact most weren't. High tea was the servants dinner - mutton, Yorkshire pudding, etc. The aristocracy had afternoon tea - sweets and savories. I doubt the historical accuracy of any of the information in the book and can This was a disappointment. Reading through the book my comments aren't directed towards the quality of the recipes, which seem fine, but instead at the historical accuracy. The author did not do his research and it shows. All grand houses of the time period weren't "abbeys", in fact most weren't. High tea was the servants dinner - mutton, Yorkshire pudding, etc. The aristocracy had afternoon tea - sweets and savories. I doubt the historical accuracy of any of the information in the book and can only assumed the "historical information" was gleaned by the author reading a poorly written cozy mystery set in Edwardian times written by an American author in the 1970's.

  6. 5 out of 5

    Cathy Hartke

    Great explanation and history of each recipe. Many actually look doable! It does say there is a photograph of each item but my book only features old drawings.

  7. 4 out of 5

    Andree Sanborn

    Formatting issues galore This is a marvelous cookbook. I haven't tried any recipes yet, but it seems that they would be mostly easily made with common ingredients. The problem is the Kindle formatting. I'm surprised the book was released as it is now. I have to give only three stars for that reason. Hopefully they update the book soon. Formatting issues galore This is a marvelous cookbook. I haven't tried any recipes yet, but it seems that they would be mostly easily made with common ingredients. The problem is the Kindle formatting. I'm surprised the book was released as it is now. I have to give only three stars for that reason. Hopefully they update the book soon.

  8. 4 out of 5

    Andrea

    I would give this half a star if that were possible. Do you like the history of food and details about when and where dishes were developed? Do you love when books provide actual sources for statements like “the abbeys grew leeks” or “there was always plenty of fresh abbey-produced cheese around”? Then this probably isn’t the book for you. Do you like cookbooks that contain photos or even drawings of what any of this food looks like? Again, not your book. Were you hoping for historical or family I would give this half a star if that were possible. Do you like the history of food and details about when and where dishes were developed? Do you love when books provide actual sources for statements like “the abbeys grew leeks” or “there was always plenty of fresh abbey-produced cheese around”? Then this probably isn’t the book for you. Do you like cookbooks that contain photos or even drawings of what any of this food looks like? Again, not your book. Were you hoping for historical or family recipes tied to specific places or people? Yeah, not so much. Is the one thing that will make your life complete is ten new recipes for tea sandwich fillings, most of which involve the same two or three ingredients but with one little twist like *gasp* mustard (but only if you are male, because women don’t like food to taste like things)? Was your last party ruined because the cookbook you were using didn’t provide specific notes to instruct your footman to have ladies remove their gloves before handling certain cookies and the high butter content soiled everyone’s pristine white gloves? Is your family tired of the same three pureed soups and ready for three or four new, pureed soups to join the daily rotation for soup course? Then do I have the book for you! Yeah, sarcasm aside – this was awful. Except for a few facts about what was likely being served in a few specific scenes in the show, there was almost nothing interesting, educational or even entertaining happening here. Also, I read this on Kindle and while the text mentioned pictures – there were none.

  9. 4 out of 5

    Pam

    Don't waste your money. A big deal is made in the intro about the photographs showing you the lovely finished product, and then there are no photographs or even drawings of the food, just clip art of antique cookware. I think the publishers are just trying to make a buck off the popularity of Downton Abbey. The author keeps talking about "high tea", which actually is more akin to supper than a fancy tea, but never explains the difference between afternoon tea and high tea. After that, I couldn't Don't waste your money. A big deal is made in the intro about the photographs showing you the lovely finished product, and then there are no photographs or even drawings of the food, just clip art of antique cookware. I think the publishers are just trying to make a buck off the popularity of Downton Abbey. The author keeps talking about "high tea", which actually is more akin to supper than a fancy tea, but never explains the difference between afternoon tea and high tea. After that, I couldn't trust anything else said in the book.

  10. 5 out of 5

    Pamela N.

    What a Delightful Cookbook! One of my hobbies is learning about the history of cooking and the kitchen, from ancient times to the present. This book gives the reader not only a relevant recipe with present-day measurements, each one is presented in context. Also, this is a highly organized book, and one won't waste a lot of time searching. And, unlike many ebooks today, this one has an imminently useable index. I thoroughly enjoyed reading this book and am looking forward to making rice pudding w What a Delightful Cookbook! One of my hobbies is learning about the history of cooking and the kitchen, from ancient times to the present. This book gives the reader not only a relevant recipe with present-day measurements, each one is presented in context. Also, this is a highly organized book, and one won't waste a lot of time searching. And, unlike many ebooks today, this one has an imminently useable index. I thoroughly enjoyed reading this book and am looking forward to making rice pudding with red currant jelly this week!

  11. 5 out of 5

    Saskia

    I have been researching High Tea recipes in preparation for my mother-in-law's 80th birthday celebration, and this book is delightful. A lot of the comments talk about a paucity of historical accuracy and photographs. I just need the recipes, so I couldn't care less!! I have carefully selected what I'm going to try and bake before picking the final selection. I *might* even post a photo. 🤔😁 I have been researching High Tea recipes in preparation for my mother-in-law's 80th birthday celebration, and this book is delightful. A lot of the comments talk about a paucity of historical accuracy and photographs. I just need the recipes, so I couldn't care less!! I have carefully selected what I'm going to try and bake before picking the final selection. I *might* even post a photo. 🤔😁

  12. 5 out of 5

    Nola Franzen

    Lots of great information. Fun read, if you like reading cookbooks with history. Recommend for anyone interested in how to cook from specific era. Will keep using for life.

  13. 4 out of 5

    Meghan Moore

    So many typos! But I did copy some recipes.

  14. 5 out of 5

    Esther Bergling

    Yummy @ informative Who doesn’t love the history of Great Britain? Delighted to find the recipes and will be making several to hand out as Christmas gifts to my neighbors.

  15. 5 out of 5

    Christine Wahl

    Excellent book on history of cooking during the period. I thought it was going to be a cookbook when I purchased it. I was traveling with my two grand children so I try not to read books that require too much concentration but, this was actually a special book. All of the recipes and chapters had a history of the food during the period as well as fantastic recipes. Spoiler alert! Lots of butter, eggs and rich dairy in most of the scrumptious cookie and cake recipes. I have not cooked in a while Excellent book on history of cooking during the period. I thought it was going to be a cookbook when I purchased it. I was traveling with my two grand children so I try not to read books that require too much concentration but, this was actually a special book. All of the recipes and chapters had a history of the food during the period as well as fantastic recipes. Spoiler alert! Lots of butter, eggs and rich dairy in most of the scrumptious cookie and cake recipes. I have not cooked in a while but, this might get me going again. I am not a baker but, the recipes appear to be simple but decadent because of the ingredients in the baked goods. Please note that this is not merely a cookbook but, a history book of those that worked in the abbeys, the residents of the abbeys, the history of the period etc. A fun read. I actually read cookbooks and the recipes in totality. Not just peruse cook books.

  16. 5 out of 5

    Sherri

    Pleasantly surprised. Most of these are doable and sounded appetizing. I was surprised at just how simple these were but considering most foods came from the grounds of the estates, it's not surprising. Nice annecdotes and stories of the dish and how and who they were served to. The photos the author alluded to in the forward were conspicously absent. There were sketches of tools, containers, etc throughout the pages but no food pics. Maybe an editing oversight?? Great resource if you wanted to Pleasantly surprised. Most of these are doable and sounded appetizing. I was surprised at just how simple these were but considering most foods came from the grounds of the estates, it's not surprising. Nice annecdotes and stories of the dish and how and who they were served to. The photos the author alluded to in the forward were conspicously absent. There were sketches of tools, containers, etc throughout the pages but no food pics. Maybe an editing oversight?? Great resource if you wanted to have a theme party or better yet dinner and movie with Downton Abbey!!

  17. 4 out of 5

    Kimberly

    Nice volume with interesting facts about the cooks and kitchens of that era. The old-fashioned pencil drawings are nice, but it would have been nicer to see some pictures of the actual food. It is hard to imagine what some of these dishes looked like when served in those elegant surroundings. Some of the recipes are way too labor intensive, but there are a few that I might actually try to make.

  18. 5 out of 5

    Tricia

    I'm a sucker for anything Downton.... So I picked up this book based on the association with my favorite show alone. Is it just me or does the book reference pictures they don't actually exist? I found a number of the recipes somewhat unapproachable maybe they just didn't seem inviting because of the lack of pictures or my lack of familiarity with the cuisine of the period. But I still enjoyed skimming through the recipes nostalgic for episodes of one of the best shows ever. I'm a sucker for anything Downton.... So I picked up this book based on the association with my favorite show alone. Is it just me or does the book reference pictures they don't actually exist? I found a number of the recipes somewhat unapproachable maybe they just didn't seem inviting because of the lack of pictures or my lack of familiarity with the cuisine of the period. But I still enjoyed skimming through the recipes nostalgic for episodes of one of the best shows ever.

  19. 4 out of 5

    Chris

    Enjoy the recipes of high tea and breads and liked the fact that he did add some history to each section. I was disappointed that there a lack of photographs as promised. I am looking forward to trying a few of the high tea and bread recipes. I was hoping for more of the traditional Christmas recipes that they used in Downton Abbey and also with the Duchess at her house. Glad it is a library borrowed item.

  20. 4 out of 5

    Donna Hutt Stapfer Bell

    A nice companion to the television show Each recipe is accompanied with a description, cultural definition, gender, time of year, application and then a list of ingredients and substitutions if they were necessary and why. Exhaustive. The community would appreciate it most, but it's also a nice switch from most coffee table cookbooks. A nice companion to the television show Each recipe is accompanied with a description, cultural definition, gender, time of year, application and then a list of ingredients and substitutions if they were necessary and why. Exhaustive. The community would appreciate it most, but it's also a nice switch from most coffee table cookbooks.

  21. 5 out of 5

    Molly

    Great Banana Bread recipe!

  22. 4 out of 5

    Bronwyn

    Immediate turn-off when, in the introduction, the author keeps referring to "the abbeys." Clearly he knows nothing about English Country Houses. Immediate turn-off when, in the introduction, the author keeps referring to "the abbeys." Clearly he knows nothing about English Country Houses.

  23. 4 out of 5

    Sarah

    A fun short cookbook to read. This is mostly not the kind of food I want to eat, but I would use some of the recipes, especially those for breads, desserts, and cookies "biscuits". A fun short cookbook to read. This is mostly not the kind of food I want to eat, but I would use some of the recipes, especially those for breads, desserts, and cookies "biscuits".

  24. 5 out of 5

    Kathie

    Lots of very rich recipes, but gives insight to the era, as well.

  25. 4 out of 5

    Lauren

    Enjoyed this cookbook, there are recipes I look forward to making.

  26. 5 out of 5

    Bob

    I enjoyed this cookbook a great deal. Lots of good recipes in it, along with some fun history!

  27. 5 out of 5

    Mary Schildman

    Fun So looking forward to cooking, baking and enjoying these dishes. Will so buy four other Downton Abbey recipe books. Love it

  28. 4 out of 5

    Jane Blasser

    fun and reasonable recipes...

  29. 5 out of 5

    Heydi Smith

    I love every description and recipe. The way the book is arranged and recipes laid out on the page is genius. Definitely a must buy!

  30. 4 out of 5

    Donna Morrison

    An interesting perspective on Edwardian Cooking. Loved the Estate Oat Bread.

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