The Official Downton Abbey Cookbook | 誠品線上

The Official Downton Abbey Cookbook

內容簡介

內容簡介 The official cookbook based on the hit TV series seen on Netflix and around the world, discover mouthwatering recipes that will transport you into the genteel world of Downton Abbey.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. 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 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.The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and racemeets; festivities; upstairs dinner; desserts and canapés; downstairs dinner; downstairs supper and tea; and the still room. From the upstairs dinner menu:Caviar CroutesChicken Vol-au-VentsCucumber SoupTrout in Port-Wine SauceQuail and Watercress Champagne Jelly From the downstairs dinner menu:Toad-in-the-Hole Beef Stew with DumplingsSteamed Treacle PuddingJam and Custard TartsGingerbread CakeWith 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.Notes on the etiquette and customs of the times, quotes from the characters and descriptions of the scenes in which the foods appear provide rich context for the dishes.With these and more historic recipes, savour the rich traditions and flavours of Downton Abbey without end.

作者介紹

作者介紹 Annie Gray is one of Britain's leading food historians. She holds degrees from the University of Oxford, as well as York and Liverpool, and is an honorary research associate at the University of York. She is the author of a culinary biography of Queen Victoria: The Greedy Queen, Eating with Victoria (2016), as well as Victory in the Kitchen: The Story of Churchill's Cook (2020), a biography of Georgina Landemare, Winston Churchill's longest serving cook. She is also the resident food historian in BBC Radio 4's popular food panel show, The Kitchen Cabinet, and has both presented and consulted for various British TV productions, including the recent Victoria and Albert: The Wedding (also shown on PBS), and The Sweetmakers. She is also a consultant for the Victorian Way Mrs. Crocombe series for English Heritage on YouTube. She works generally as a consultant to the heritage industry on historic food and dining, and worked for many years as a costumed interpreter, leading the service wing team at the award-winning Audley End House (English Heritage). She is a huge fan of a proper suet pudding.

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