The Unofficial Downton Abbey Cookbook

by Emily Ansara Baines

Nibble on Sybil's Ginger Nut Biscuits during tea. Treat yourself to Ethel's Beloved Crepes Suzette. Feast on Mr. Bates' Chicken and Mushroom Pie with a room full of guests. With this collection of delicacies inspired by Emmy Award?winning series Downton Abbey, you'll feel as sophisticated and poised as the men and women of Downton when you prepare these upstairs and downstairs favorites. Each dish finds its roots within the kitchen of the grand estate, including:

- Mrs. Isobel Crawley's Smoked Salmon Tea Sandwiches
- Filet Mignon with Foie Gras and Truffle Sauce
- Walnut and Celery Salad with Pecorino
- Decadent Chocolate Almond Cake with Chocolate Sour Cream Icing
- Very Vanilla Rice Pudding

You will love indulging in the splendors of another era with the snacks, entrees, and desserts from this masterpiece of a cookbook.

Genres: Cookbooks, Nonfiction, Cooking, Food, Downton Abbey, Historical, History

254 pages, Hardcover

First published June 1, 2012

About the author

Emily Ansara Baines is the author of two cookbooks: The Unofficial Hunger Games Cookbook and The Unofficial Downton Abbey Cookbook. She has also worked as a professional baker and caterer throughout the East Coast, most recently in New York City.

She he graduated with honors from the University of Southern California where she studied creative writing under Aimee Bender and T.C. Boyle. Her short stories have appeared in Narrative literary magazine and AngeLingo.

When Emily isn't busy writing, baking, or trying to learn French, she's watching her favorite series, Downton Abbey, in hopes of one day being as elegant as the ladies of Downton. One day Emily will live in Paris and speak French while wearing a beret, but these days she makes do with navigating the streets of Los Angeles. Her favorite word is murmur.

Reviews

[May · Rating 2 out of 5]

While I don't expect to find Downton Abbey trivia or production stills from the series in this book, I do expect to find at least several PICTURES of recipes from a cookbook. While these recipes look inviting and quite simple in some cases, the lack of photos makes this a very dull looking cookbook. Apparently all you need to do is take some classic British recipes and add a Downton Abbey character to it's title so fans of the show will buy this cookbook with hopes of finding more but will ended up feeling disappointed.

[Desiree · Rating 1 out of 5]

There were numerous things I hated about the book, and a few that I like. I enjoyed the little snippets of etiquette lessons as well as the history lessons on each page, but I was not enchanted by many of the recipes. I probably only bookmarked about 30 out of the 150 there were. I also love reading cookbooks and looking at the pictures, which there are none, which I find a bit of a rip off. There a lot of typos, which I'm sorry if it's snobbish, I expect a book to have perfect grammar if it's been published. The one thing that I cannot forgive in the least book is that the author used the same recipe of beef stew in the Downton Abbey cookbook as her other published cookbook, The Unofficial Hunger Games Cookbook. This just totally shows to me that she put little effort into these recipes and doesn't care about the storyline of either story. There is no way I can picture the upperclass of Downton Abbey eating the same beef stew as an underground futuristic city would at all. I felt extremely disrespected by that. I am glad I only rented it and didn't buy it, because I just feel that money is not deserved if you just throw any recipes you feel like into a cookbook instead of thinking about how they really would be played out in the books/show.

[Elizabeth · Rating 2 out of 5]

This book contained some interesting recipes, and I don't doubt that they would be most delicious. The main reason that I rated the book so low was because it is very loosely related to Downton Abbey. The only things that connect the two are (some) period appropriate recipes, and others that are named after characters from the program. It seemed to me like the author was just trying to cash in on the success of Downton.

[Naomi Young · Rating 3 out of 5]

I read cookbooks the way some women read romance novels -- to have a pleasant fantasy about things I cannot actually imagine DOING.

This is a just-barely-not-shameless attempt to cash in on the popularity of Downton Abbey by collecting authentic (? -- I assume but I don't know) Edwardian recipes, sorting them into two sections for the family and the servants, and then dividing the larger family section into the courses of the "service a la Russe" popular at the time of the series.

Each recipe is bracketed by an introductory paragraph describing the recipe and linking it to Downtown characters, and a brief paragraph afterward giving customs, etiquette, or holiday trivia about the recipe or the time period and culture generally. The introductory paragraphs involve quite a stretch to make a connection sometimes, and I found them as annoying as interesting. The concluding paragraphs are more interesting, but the author gives no citations (other than a general reading list at the back). I realize only an academic nutbar would want proper citations in an unofficial tie-in cookbook. I own it. But really, don't you want to know WHAT ingredient or process related to the production of marmite would be limited by war times so as to result in the invention of Vegemite?

Borrow from your library as I did, but don't waste your money unless you're fond of fiddling with complex recipes.

[Sallee · Rating 3 out of 5]

Found this book delightful and the recipes unusual to our current times. There were several that I will try as they are simple to make. The recipes are for both "upstairs" and "downstairs". It was fun to read all the accompanying information on the etiquette of those times and the rules that insured that a stately home ran smoothly.

[Kirk · Rating 3 out of 5]

This might have been a two star but for the mention of Mr. Mason under Yorkshire Pudding! As a Mr. Mason super fan(Facebook and Twitter)....I overjoyed he received a mention. The recipes are too difficult for this simple "farmer".

[Anne Twiss · Rating 3 out of 5]

I actually tried three recipes from this book and they turned out very nicely. The treacle tart was especially good and was a hit at my English themed book club get-together. The cucumber sandwiches were ok, the flaw in the directions was they didn’t say where to put the finely chopped cukes, and I just mixed them in with the cream cheese and mayo. The Cornish Pasties I made were very good with a leftover beef roast and spuds. My crust was all butter, no lard, a wise choice I believe. I ignored the cheesy Downton tidbits in the text and gleaned a couple of good dishes to share with friends.

[♏ Gina☽ · Rating 4 out of 5]

I have wanted to see Downton Abbey for a long time. I plan on binge watching it soon though.

Until then, I picked up this book for a peek at the foods served in the series. There were some interesting items in here - some I would eat, some I would not, but then that's true of any cookbook. I mostly enjoyed the tidbits about the program included with some of the recipes. I think I will enjoy it more after I get to see the series.

[Becky R. · Rating 4 out of 5]

Set up in a pretty classic fashion, this cookbook is minus the glossy pictures we expect today. In the post-Edwardian era, the cooking was an interestingly sauced bunch of meats and "veg," with puddings and pastries for dessert and tea. The contents of the book are separated into two parts: Part 1, "Dining With the Crawleys"; and Part 2, "Sustenance for the Staff". From there, the book is separated into twelve chapters--eight for the Crawleys and three for the staff.

One of the things that I found nice about this cookbook is that it breaks its chapters into the courses in the meal that you might have with the Crawleys (yes, I picture being there). We open with Hors d'Oeuvres, soup and fish. Then it moves to entrees, meat course, game and salads, vegetables, and then desserts. You'll find plenty of things like oysters, ducks, and roasts galore, with fancy wine and mushroom sauces. The desserts are also somewhat familiar, with chocolate mousses, cakes, and eclairs, but also contains an Apple Charlotte and Bakewell Tart recipe to remind us of another era. Tea Time wraps up the Crawleys' section, with delightful scones, curds, and finger sandwiches that seem fairly simple and straightforward to make.

The staff doesn't seem to eat that poorly, but maybe a bit less sauced. Their food feels a bit more like standard "Toad in a Hole," "Bangers and Mash," and "Bubble and Squeak". As Americans, if you're not an Anglophile, these terms might make the food sound creepy and a bit frightening, but really it's just basic things like sausages and potatoes.

I really enjoyed the range of recipes in this cookbook and the whimsy of tying it to Downton Abbey and our favorite characters. Honestly, this is more of a classic British food cookbook, but adds that nostalgic look at a time and show we have all been captivated by. I've thoroughly enjoyed it and plan on trying out some of the soups in particular.

Now, can we get back to the show at some point!?! I'll be keeping my eye out for these glorious foods the next time the Crawleys or staff have a bit of a sit down.

[Kate · Rating 2 out of 5]

Three stars for the recipes but my, how odd this book is. There are so many exclamation marks! And weird insistent ties to episodes! Although, I could swear some of the ties are to Upstairs Downstairs (although the series so often lifts plots from UD it's tough to say.) Some of the historical notes are interesting and others are...wrong. Editor missing, I think, because weird statements about Escoffier being the most famed chef of the 21st century are more typos than inaccuracies, but there are enough of them to make me not trust the book. Mention is made that it might be tough to find custard powder in the US but not that it might be tough to find turtle. Really. Any recipe that is "spicy!" Is compared to Lady Mary's temper! Anyplace twee-ness can creep in it is there in abundance. However, the recipes seem solid and not too repetitious and if you avoid the Nancy Drew Cookbookesque (another fine cookbook, despite its silly tie-in-ness) titles, worth a try. Very nice Christmas gift, thanks Nat!

Edited to add: as many posters have mentioned, some of the recipes are missing steps or info. Knocked the rating down a star.

[Danielle Hartzler · Rating 3 out of 5]

First, I won this from Goodread's First Reads.

This book is a great time period cookbook. It gives the reader some insight into a time long passed. It shows the disparity of upstairs and downstairs meals. I would have liked to see photos of the finished products, as it is marketed as a cookbook. I do like that the author modernized the dishes to meet with today's availability of food.

This book however really has nothing to do with Downton Abby. The characters names were used more as a tool to distinguish between the upper class menus and that of the lower class.

It should be called The cookbook of the Downton Abby time period.

[Nicole · Rating 3 out of 5]

While most of the recipes are beyond my price range and skill, I still enjoyed reading them. I also liked the bits of historical info and etiquette rules. It did not bother me that there are no pictures included.

[Joanne Wiggins · Rating 2 out of 5]

It's okay but mostly just a compiliation of English/Irish/Scottish recipes. No connection whatsoever to the program.

[Jenn · Rating 2 out of 5]

While I enjoy cooking and reading recipes that are outside of my norm. These recipes contained things I was unable to find at my local grocery store. How many stores do you know have duck in the meat section. There were no images of the recipes so I was unsure of how they would look afterwards which helps me decide on what meals to make and helps my boyfriend accept new foods lol. I expected a little more from this cookbook and was a little disappointed, but I will try some of the recipes that I am able to find all the ingredients for.

[Tanja · Rating 2 out of 5]

This cookbook is kept very simple without any pictures. The majority didn't sound appealing and in some cases outright gross such as the Mock Turtle Soup that calls for 1 calf's head. There are many classic recipes such as Meatless Mince Pie, Colcannon, Bubble and Squeak, Yorkshire Pudding or Black Pudding which are also the kind of dishes that would have been served in the servants quarters and would be my choice of dishes rather than most of the main courses for the aristocratic families.

[Urvi Shah · Rating 4 out of 5]

An interesting book that showcases the foods that were made at Downton Abbey. It’s obviously more meat-based with traditional English dishes, especially from that era, but it also has a few interesting vegetarian dishes that I could see myself trying.

If you’re a fan of the show, you’ll find the blurbs about the dishes and preps interesting as it is based entirely on what all characters in the show ate during various meals.

[Kara · Rating 4 out of 5]

It covers the foods in the show as well as what would have typically been served to both the Upstairs and Downstairs, with tidbits of history about the etiquette of the time in side bars sprinkled throughout.

Good modernized recipes - but I would have appreciated some pictures to see how at least some of the dishes should turn out, and would have liked a little more on the history of the era.

[ryan · Rating 3 out of 5]

i really enjoyed sifting through this cookbook. i'm currently binge watching downton with my mom and am in the beginning of s3 and this was pretty spoiler free except for one character's death that happens in s3... plus, i loved all the historical information that wasn't downton-related

some of the recipes were eh but there were also some that sounds so delicious i wanted to make them right then and there!

[Mikaela Dursma · Rating 2 out of 5]

This shouldn’t have even been a Downton Abbey book. It would have sufficed just being a book about possible foods during that time period. All the mentions of Downton Abbey characters got to be too much and some of them felt downright forced. It would have been more enjoyable as a regular cookbook about popular foods in that era. There were also no photos! Which was frustrating. The etiquette lessons saved it from being a one star review because most of those were pretty interesting.

[Karen · Rating 3 out of 5]

Buen libro, con recetas muy inglesas. He hecho algunas rectas y me han salidos muy ricas.
¿Que tiene en contra?
Necesitas algo nivel de cocina para hacer las recetas, por lo tanto no lo recomiendo para principiantes, ya que además no es un libro que muestre imágenes de cómo te deben resultan las recetas.
Pero sigue siendo un buen libro, la mejor receta para mi: christmas pudding.

[Simone · Rating 1 out of 5]

Firstly, I LOVE Downton Abbey. It is not anything against the recipes except that I can't fathom eating some of the things they used to back then (my taste is so different). So I didn't find that I would actually be cooking but one or two things. For the novelty of it - it is great. Or, if you are adventuresome or enjoy that style of food that it is right up your alley.

[Adriana · Rating 4 out of 5]

Must have for fans of the series! Lots of fun recipes included. Some are fancy but others are easier to make, depending on your skill level as a cook. But it's a great cookbook for your collection either way

[Annette McIntyre · Rating 3 out of 5]

This book is a tie in to the very popular Downton Abbey (which I've never watched and don't intend to) and the recipes are very good. But the author is obviously not British and this takes away from some of the authenticity of what is written about.

[Brandi · Rating 2 out of 5]

It was fun to see what one of my favorite tv shows might possibly make during that time period. I'm not so sure I would actually try most of the recipes.

[Erin · Rating 2 out of 5]

The recipes are absurd. This book is a novelty but I won't cook anything out of it.

[Rene M. Lafayette · Rating 4 out of 5]

I enjoyed reading this cookbook for several reasons. From a technical point it was straight forward and the recipes were not terribly complicated. Historically, I enjoyed the insight into the late Victorian/Edwardian periods. The footnotes were well considered as well.

[Sandra · Rating 4 out of 5]

I loved the recipes but I don’t think they’re are very practical for my lifestyle. If you were having a theme party and wanted to make these on special occasion though, this is the book! Love downtown! 😍

[Barry Huddleston · Rating 4 out of 5]

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.

[Sacred Suzie · Rating 2 out of 5]

I made the Creamless Steak au Poivre and it was delicious but the Hollandaise Sauce was so salty, it was almost inedible and the Spinach and Feta Salad with Fresh Beetroot was horrid. Feta and beets do not go together. Goat cheese, however, would have been fine.

This cookbook is not consistent. I want to believe in it. I want to feel that it is accurate to the time period but frozen orange concentrate? If the flavours had worked I could forgive it but after this crappy salad, I was done. I could not put more money, time and effort into The Unofficial Downton Abbey Cookbook.

The cookbook is $16.99 U.S. and $18.99 Canadian according to the back of the book. It is a trade paper paperback book with no photographs. I love unusual cookbooks that you have to bring your creative spirit, as long as there is some sort of payoff. Sadly, the witty introductions to the recipes are just not enough to lure me into the world of the Crawley's kitchen.

My experience just did not convince me that I should go out and pick up lobsters for the Lobster Thermidor or make the Filet Mignon with Foie Gras and Truffle Sauce which is a shame because I wanted to. I wanted to believe in this cookbook enough to go out and invest in the ingredients and make these dream-come-true recipes.

There is an entertainment factor with this book that I thoroughly enjoyed but I just could not believe in the food.

[dsneaks · Rating 5 out of 5]

I received The Unofficial Downton Abbey Cookbook by Emily Ansara Baines for free through Good Reads First Reads giveaways. This cookbook is GREAT, I made some of the recipes for a few people and they loved them and kept asking me to make more. I have had many people asked to borrow the book for the recipes and run out and buy copies of their own. These are just based upon the recipes and many of them are not fans of Downton Abbey. Personally as a fan of the show I loved the recipes and the other content of the book as well. I enjoyed the Etiquette lessons and the excerpts about the show and where these recipes fit within the show. The content of the book besides the recipes put the recipes in the context of the show as well as the era. The ability of looking at the recipes and having a different set for the servants and the non servants is amazing because you can really see the difference between the food. How the servants would get the food that would fill them up fast for a day of work and the non servants eat more decadent foods. I suggest picking this book up for the recipes themselves and it is a great stand alone cookbook but if your a fan of the show the other content in this cookbook is great its not too much but its enough to put the recipe in context with the era and the show. Any more and I believe it would be a little too much to have in a cookbook.