Synopses & Reviews
The PBS Masterpiece series Downton Abbey has taken the world by storm. With 80 delicious recipes, this cookbook celebrates the phenomenal success of the series and 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 its:
Infinite variety of 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.
A celebration of the Edwardian table with 80 tantalizing and easy-to-make recipes.
This book does not include color photographs as stated in the text. Edwardian Cooking does, however, include 80 black and white illustrations.
About the Author
Chef/writer Larry Edwards—classically trained in French haute cuisine at the Cordon Bleu and the Ecole Escoffier—is the food editor for the San Francisco Independent. He writes a syndicated Internet food column with recipes that advocate healthy ingredients for a healthy cuisine. Mr. Edwards is a frequent contributor to the Wall Street Journal food section and USAToday.