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A nostalgic culinary pilgrimage, rediscovering the sort of classic, robust, wholesome food that would have emerged from the kitchen of an Edwardian country house like Downton Abbey. In this sumptuous cookbook, Jane Fearnley-Whittingstall takes us on a nostalgic culinary pilgrimage, rediscovering classic recipes from the Edwardian kitchen. With delicious dishes, adapted with today’s kitchen in mind and delightfully informed by reminiscences from Jane’s childhood, this is much more than a cookbook - it offers a slice of gastronomic history, reviving the flavours from the great English country houses.
In a time-travelling experiment, a team of historians spent a year recreating farm life in 1885, with no electricity, no gas, no flushing toilet & no tractor. Providing a real insight into life on a Victorian farm, the adventures of Alex, Peter & Ruth were followed avidly by viewers & rekindled interest in many lost skills & crafts.
The Edwardian Country House gives an insight into the romance and reality of Edwardian society and evokes the golden years before World War I. In this illustrated book, Juliet gardiner explores the key events in the social calendar of a wealthy Edwardian family - a fancy dress ball, a society dinner party, a village fete, a musical evening, a shooting party - from not only the points of view of the family, but also from that of the servants. Detailed descriptions of the day-to-day activities involved in running a country house are told through diary extracts, letters, advice manuals and recipes, while special craft features enable readers to create a range of authentic Edwardian delights for themselves.
Uses the public television reality series "Manor House" to explore the history and social customs of an Edwardian country house.
A sumptuous cookery book and the definitive guide to the life, times and tastes of the world's favourite Victorian cook Mrs Crocombe. As seen on English Heritage's The Victorian Way YouTube series. Mrs Crocombe is the star of English Heritage's wildly popular YouTube series, The Victorian Way. In delightful contrast to the high-octane hijinks of many YouTube celebrities, The Victorian Way offers viewers a gentle glimpse into a simpler time - an age when tea was sipped from porcelain, not from plastic cups; when mince pies were meaty and nothing was wasted; when puddings were in their pomp and no kitchen was complete without a cupboard full of copper pots and pans. Avis Crocombe really did exist. She was head cook at Audley End House in Essex from about 1878 to 1884. Although only a little is known about her life, her handwritten cookery book was passed down through her family for generations and rediscovered by a distant relative in 2009. It's a remarkable read, and from the familiar (ginger beer, custard and Christmas cake) to the fantastical (roast swan, preserved lettuce and fried tongue sandwiches), her recipes give us a wonderful window into a world of flavour from 140 years ago. How to Cook the Victorian Way is the definitive guide to the life, times and tastes of the world's favourite Victorian cook. The beautifully photographed book features fully tested and modernised recipes along with a transcription of Avis's original manuscript, plus insights into daily life at Audley End by Dr Annie Gray and Dr Andrew Hann, and a foreword by the face of Mrs Crocombe, Kathy Hipperson. It showcases the best recipes from Mrs Crocombe's own book, alongside others of the time, brought together so that every reader can put on their own Victorian meal. It's a moreish smorgasbord of social history an absolute must for fans, foodies and anyone with an appetite for the past. Please note this is a fixed-format ebook with colour images and may not be well-suited for older e-readers.
!--StartFragment-- Follow-up to the hit BBC series Victorian Farm Victorian Farm sold over 40,000 copies (Nielsen Bookscan figures) Includes projects and recipes to try at home Following on from the hit BBC series Victorian Farm, this book accompanies a new 12-part BBC series. This time, Ruth Goodman, Alex Langlands and Peter Ginn take a leap forward in time to immerse themselves in an Edwardian community in the West Country. In the nineteenth and early twentieth centuries, Morwellham Quay was situated in a bustling and commercially prosperous region – a stunning rural landscape encompassing rolling farmland, wild moorland, tidal river, coast and forest, which supported a vibrant and diverse economy. Ruth, Peter and Alex will spend a year exploring all aspects of this working landscape - restoring boats, buildings and equipment, cultivating crops, fishing, rearing animals and rediscovering the lost heritage of this fascinating era as well as facing the challenges of increasingly commercial farming practices, fishing and community events. !--StartFragment--!--EndFragment--!--EndFragment--
Part travel diary, part memoir, part history, and all cookbook, Lavender & Lovage is an invitation from Karen Burns-Booth to join her on a personal culinary journey through the memories of the places she has lived and visited. Born from her eponymous award winning blog this book contains 160 unique recipes, all beautifully photographed by the author. They showcase the breadth and depth of her travel. Karen has lived and travelled all over the world and has brought some of her favourite recipes, experiences, and memories to share here with her readers. Karen focuses on the best of traditional recipes, preserving the ways of eating that kept our ancestors healthy, a vital contribution to the modern food landscape. If you would like to see the old made new again, to taste slow food instead of fast, to make food personal yet international, you will find it here.
In this cookbook, over 100 recipes are recreated from past cultures. Recipes include a full-scale Roman banquet and the exotic Kukuye Sabsi from Ancient Persia. From classical Greece come honey cheesecake and from Georgian England, Mrs Raffald's grapes preserved in brandy.
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.
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. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.