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gnostalgia 's review for:
The Unofficial Downton Abbey Cookbook
by Emily Ansara Baines
I love the show Downton Abbey. When I first picked up this book, I expected it to be a collection of recipes of the show’s era. The cookbook, I believed, would be for little more than entertainment value. I was pleasantly surprised to see that the recipes were updated for modern ingredients, modern techniques, and modern palates. I think the book will be something that steampunks, Neo-Victorians, and Downton Abbey fans can embrace.
The book is broken into two sections with the first eight chapters belonging to the “DINING WITH THE CRAWLEYS” section:
HORS D’OEUVRES VARIÉS
FIRST AND SECOND COURSES: SOUPS AND FISH
THIRD COURSE: ELEGANT ENTRÉES
FOURTH AND FIFTH COURSES: JUICY JOINTS AND SUCCULENT STEAKS
SIXTH COURSE: RESPLENDENT ROASTS,GORGEOUS GAME, AND ACCOMPANYING SALADS
SEVENTH COURSE: THE NECESSARY VEGETABLE
THE FINISHING TOUCH: SWEETS AND DESSERTS
The wannabe foodie in me couldn’t help but drool while reading recipes like “Lobster Thermidor” and “Lobster with Mornay Sauce”, but the realist in me knows that “Part 2 SUSTENANCE FOR THE STAFF” would most likely be the things found on my table.
HEARTY BREAKFASTS TO START THE WORKDAY
A QUICK LUNCH BETWEEN BUSINESS
DOWNSTAIRS SUPPER
DESSERTS FOR THE SERVANTS’ SWEETTOOTH
The font used gave a sort of charm of the era and the brief anecdotes were excellent.”Most teas offered by the ladies of Downton Abbey are cream teas, and thus Mrs. Patmore would be quite skilled at making — and storing — clotted cream.”
On the downside, the book would have benefited from some pictures and art. Not only would pictures give the readers an idea of what the finished product should look like, but the settings would be beautiful. All in all, I thoroughly enjoyed it and I give it 4 stars out of 5.
The book is broken into two sections with the first eight chapters belonging to the “DINING WITH THE CRAWLEYS” section:
HORS D’OEUVRES VARIÉS
FIRST AND SECOND COURSES: SOUPS AND FISH
THIRD COURSE: ELEGANT ENTRÉES
FOURTH AND FIFTH COURSES: JUICY JOINTS AND SUCCULENT STEAKS
SIXTH COURSE: RESPLENDENT ROASTS,GORGEOUS GAME, AND ACCOMPANYING SALADS
SEVENTH COURSE: THE NECESSARY VEGETABLE
THE FINISHING TOUCH: SWEETS AND DESSERTS
The wannabe foodie in me couldn’t help but drool while reading recipes like “Lobster Thermidor” and “Lobster with Mornay Sauce”, but the realist in me knows that “Part 2 SUSTENANCE FOR THE STAFF” would most likely be the things found on my table.
HEARTY BREAKFASTS TO START THE WORKDAY
A QUICK LUNCH BETWEEN BUSINESS
DOWNSTAIRS SUPPER
DESSERTS FOR THE SERVANTS’ SWEETTOOTH
The font used gave a sort of charm of the era and the brief anecdotes were excellent.”Most teas offered by the ladies of Downton Abbey are cream teas, and thus Mrs. Patmore would be quite skilled at making — and storing — clotted cream.”
On the downside, the book would have benefited from some pictures and art. Not only would pictures give the readers an idea of what the finished product should look like, but the settings would be beautiful. All in all, I thoroughly enjoyed it and I give it 4 stars out of 5.