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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
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
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