The Official Downton Abbey Cookbook: Downton Abbey Cookery
Ebook
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Overview
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
- Title: The Official Downton Abbey Cookbook
- Authors: Gareth Neame, Annie Gray
- Series: Downton Abbey Cookery
- Publisher: Weldon Owen
- Print Publication Date: 2022
- Logos Release Date: 2024
- Pages: 272
- Language: English
- Resources: 1
- Format: Digital › Ebook
- ISBNs: 9781681885933, 9781681883694, 1681883694, 168188593X
- Resource ID: LLS:9781681885933
- Resource Type: Monograph
- Metadata Last Updated: 2025-04-21T19:28:17Z
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.