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Author: S. Beaty-Pownall
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 226
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Book Description
Author: S. Beaty-Pownall
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 226
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Book Description
Author: S. Beaty-Pownall
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 222
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Book Description
Author: S. Beaty-Pownall
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 154
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Book Description
Author: Annie Gray
Publisher: Weldon Owen
ISBN: 1681883694
Category : Cooking
Languages : en
Pages : 272
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Book Description
2020 IBPA Awards Winner! The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery and customs of the Crawley household—from upstairs dinner party centerpieces to downstairs puddings and pies—and bring an authentic slice of Downton Abbey to modern kitchens and Downton fans. 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. Food historian 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 Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning color photographs, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties and presents stills from across the TV series as well as the latest 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. From the upstairs menu: Cornish Pasties Sausage Rolls Oysters au Gratin Chicken Vol-au-Vents Cucumber Soup Soul a la Florentine Salmon Mousse Quail and Watercress Charlotte Russe From the downstairs menu: Toad-in-the-Hole Beef Stew with Dumplings Steak and Kidney Pie Cauliflower Cheese Rice Pudding Jam and Custard Tarts Gingerbread Cake Summer Pudding With these and more historic recipes—compelling to a contemporary palate and easy to replicate in today’s kitchens—savor the rich traditions and flavors of Downton Abbey without end.
Author: Octavia Randolph
Publisher: Pyewacket Press
ISBN: 9781942044246
Category :
Languages : en
Pages :
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Book Description
A selection of delicious, easy, and authentic Viking Age recipes, as enjoyed in the best selling historical fiction series,The Circle of Ceridwen Saga. The culinary traditions of two great cultures - Anglo-Saxon and Norse - meet, bringing the adventurous modern cook Honey Cakes, Barley Browis, Venison Pie, Lavender-scented Pudding and other easy yet authentic dishes. Recipes are written with oven temperatures in Celsius, gasmark, and Fahrenheit scales, and the book includes conversion charts for cups, milliliters, and grams. Complete with journaling pages to add your own notes and amendments, illustrated with charming medieval woodcuts, and enriched with a wealth of information about early cooking ingredients and methods, The Circle of Ceridwen Cookery Book(let) will delight any fan of the novels, and serve as a source of inspiration for all interested in authentic old foodways.
Author: Sampson Low
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 1450
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Book Description
Volumes for 1898-1968 include a directory of publishers.
Author: Kathleen King
Publisher: Macmillan
ISBN: 9780312038533
Category : Cooking
Languages : en
Pages : 148
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Book Description
At age eleven, Kathleen King began selling her oversized chocolate chip cookies at her family's farm in eastern Long Island. As her reputation and clientele grew, she earned enough to send herself to restaurant school and, in 1980, to open Kathleen's Bake Ship in Southhampton, New York. The shop, now with an additional location in Manhattan, has become famous for its freshly baked, old-fashioned cookies, muffins, breads, pies, brownies, and cakes. The simple recipes collected here include such traditional favorites as Molasses Cookies, Lemon Bars, Peasant Bread, Buttermilk Biscuits, Peach Crumb Pie, Oat-Bran Muffins, Carrot Cake, Blueberry Buckle, Yellow Cake with Chocolate Icing, and, of course, unbeatable Chocolate Chip Cookies. Southhampton residents have enjoyed Kathleen's kitchen wizardry for nearly a decade. Now her best recipes are available to home bakers everywhere.
Author:
Publisher:
ISBN:
Category : Bibliography
Languages : en
Pages : 1210
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Book Description
Author: Jane Grigson
Publisher: Penguin Uk
ISBN: 9780140469264
Category : Cooking
Languages : en
Pages : 384
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Book Description
A selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.
Author: Jim Chevallier
Publisher: Chez Jim
ISBN: 9781448667840
Category : Cooking
Languages : en
Pages : 94
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Book Description
Yes an Austrian brought the croissant to France. But it wasn't Marie-Antoinette. Half a century after her time, an Austrian officer opened a bakery in Paris which became the place to go. The Boulangerie Viennoise introduced Viennese techniques which would one day lead to the baguette, and was known for its Viennese loaves and its kipfel - small rolls in the shape of a crescent. Or, as the French say, croissant. August Zang didn't stay long - having brought "viennoiserie" to France, he went back to Vienna to found the newspaper 'Die Presse', and with it, the modern Austrian daily press. This work discusses the history of the kipfel, why two common tales about the croissant are myths, how the Boulangerie was started and its influence on French baking, and August Zang's subsequent career. This second edition includes a closer look at the rue de Richelieu in the nineteenth century and at Viennese baked goods in general, an expanded analysis of Zang's innovations and influence, a glance at the changes in bakery decor and revised overviews of the baguette and the changes in the croissant, as well as additional mentions of Zang in the American press.
