The Official Downton Abbey Cookbook

By Annie Gray and Gareth Neame

Recipes, notes, and photos from the show, “sumptuously presented in spectacular fashion even the blessed Lady Mary would approve of” (Chowhound).

Food historian and show consultant 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 executive producer and co-creator Gareth Neame, and featuring over one hundred stunning color photographs, The Official Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties and presents stills from the TV series and 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.

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.

“A truly useful work of culinary history.” —Publishers Weekly

“Will let you live your best Dowager Countess life.” —Food & Wine

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Sep 17, 2019
• ISBN: 9781681885933

Annie Gray

Annie Gray is a historian, cook, broadcaster and writer specialising in the history of food and dining in Britain from around 1600 to the present day. She is the author of Victory in the Kitchen and The Greedy Queen, among a number of other titles. An honorary research associate at the University of York and a Fellow of the Royal History Society, she has presented TV history documentaries including Victorian Bakers and The Sweetmakers, and is the resident food historian on BBC Radio 4's The Kitchen Cabinet. She lives in East Anglia.

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Reviews for The Official Downton Abbey Cookbook

[squirrelhead_1 · Rating: 4 out of 5 stars]

I have only seen two episodes but I think if you are a die hard fan of Downton Abbey you will love this cookbook. It’s treasure of information, snippets about the show including dialogue and episode notes, recipes and the historical story about the meals presented.Let’s not forget the photography and mouthwatering visions of meals, separated by the Upstairs and Downstairs menus.I’m a girl reared in southern Philadelphia area in a neighborhood of working class blue collar families so... I’d definitely be in the Downstairs grouping. While the meals/recipes presented for the upper class look good, I found more “comfort food” with the likings of Toad in the Hole or Cauliflower Cheese. Look at this,doesn't it resemble mac and cheese? There's a bit of mental disconnect when you get a forkful.As I am a fan of cauliflower I liked the dish fine but it was an ordinary veg with cheese sauce, in spite of me following directions to the letter. Served with rosemary roasted chicken and tomatoes. (Photos on my blog)Recipe Note from the book: This is an English classic, and done badly, it remains the source of nightmares for many people forced to prepare and cook at school. ( where it was often done with the whole cauliflower, serve soggy on the outside and raw in the middle)The basic reaction, which happens when food is browned, gives much-needed depth of flavor and nuttiness to both the sauce and the cauliflower. If you want the authentic taste of how bad British cookery can be, don’t brown the cauliflower first. Well, I did brown the cauliflower and I think that part made a difference. However I needed to add additional milk to make a smooth cheese sauce.Magnificent book for a true fan.