Edwardian Cooking: The Unofficial Downton Abbey Cookbook

By Larry Edwards

Dine like an aristocrat with recipes inspired by the PBS Masterpiece series!
 
Downton Abbey has become a modern classic, and with these eighty delicious recipes, this cookbook lets you create some of 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:
 
—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—even if you don’t have staff to help.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Mar 4, 2014
• ISBN: 9781628724004

Larry Edwards

Larry Edwards is a classically trained chef and internationally renowned food writer. He is the author of Edwardian Cooking, Style and Spice, and The American Table. His recipes have been featured in the Wall Street Journal, USA Today, and the National Examiner. He lives and works in Tucson, Santa Fe, and San Francisco.

Reviews for Edwardian Cooking

[renardkitsune · Rating: 4 out of 5 stars]

This book is an interesting, picture of Edwardian England food in a grand estate. Larry Edwards has conveniently edited some recipes to be easy in a modern, American kitchen, by omitting ingredients that are hard to find, or converting old recipes from wood burning oven to gas, but I wish we could have a reprint of the original as well. I know this is a cookbook, not a history book, but it would be nice to have some references of where the recipes were originally printed. I've tried:English Rum Balls, pg 2-3 I dusted them with sugar everyday for a week, like mentioned in the introduction. They were good, but to me tasted too strongly of rum.King Edward Coronation Toffee Shortbread, pg 18, was very good, it was also the shortbread I used to make the rum balls.Sour Cream and Onion Bread pg 58 This is a strange bread. I guess it's almost more like a cornbread, in that it is baked in a cast iron skillet or cake pan. To me, there wasn't a lot of flavor, except the caramelized onions. Yorkshire Rye Bread, pg 64 This bread had really good flavor, we have been toasting slices of it all week. Mine did not turn out pretty, but they did taste good!Leek Pie, pg 112 I have made this twice. I think it's very British in it's subtle flavors. It is really just pie crust, leek and cheese. And that is a great combination!