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Baines, E: The Unofficial Downton Abbey Cookbook

From Lady Mary's Crab Canapes to Mrs. Patmore's Christmas Pudding - More Than 150 Recipes from Upstairs and Downstairs

Bring Upstairs and Downstairs Fare to Your Table

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.

As featured in
Woman's World magazine and
The Daily Mail UK!
Portrait

Emily Ansara Baines is a writer who has worked as a professional baker and caterer throughout the East Coast, most recently New York City. 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 poised and elegant as the ladies of Downton. She is the author of The Unofficial Hunger Games Cookbook. Emily currently teaches in Los Angeles, California.

Zitat
Whip up a Christmas plum pudding and settle in for season 3." --"People Magazine""American fans have to wait until January to return to the lives of the fascinating upstairs and downstairs residents. To hold yourself over, try some of these delicious dishes before returning to the big house." --The Today Show "Bites" Blog"Add a bit of sophistication and style to your "Downton Abbey" watching parties in the months to come. The great thing about the book is that it is not only laid out by meal course from Hor D'Oeuvres to the Finishing Touches of Sweets and Desserts, there are also some bits and bobs that will help you prepare Afternoon Tea, course pairings, tips for table seatings and etiquette guidelines." --Tellyspotting.org""Downton Abbey" fans in America may be feeling hard up for some period drama, and the knowledge that we won't get to watch season 3 until January 2013 has us scheming up ways to get our fix. There's one other way to consume some "Downton Abbey" drama: by cooking it. That's right, "The Unofficial Downton Abbey Cookbook" is on the way, by Emily Ansara Baines, who also gifted us with "The Unofficial Hunger Games Cookbook." Helpfully, she includes conversion tables for metric measurements, baking pan sizes and temperatures - these alone are worth the $21.95 cover price. Downton Abbey fans, get cooking!" --"Wall Street Journal""Not only is the cookbook a fascinating look at the British television series itself, it's a great historical look at the types of foods that were eaten by British royalty in the early 1900s. If you're a fan of "Downton Abbey" British television series or British cooking, you definitely need to buy "The Unofficial Downton Abbey Cookbook."" --"Blog Critics""Fans of "Downton Abbey," you have to reasons to rejoice! Your long wait for the start of "Downton Abbey," Season 3 in the United States is mitigated by the publication of Emily Ansara Baines' "The Unofficial Downton Abbey Cookbook." Peruse through its pages
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Beschreibung

Produktdetails

Einband gebundene Ausgabe
Seitenzahl 256
Erscheinungsdatum 18.09.2012
Sprache Englisch
ISBN 978-1-4405-3891-9
Verlag Adams Media
Maße (L/B/H) 24.7/18.7/2.3 cm
Gewicht 583 g
Abbildungen mit Illustrationen
Buch (gebundene Ausgabe, Englisch)
Buch (gebundene Ausgabe, Englisch)
Fr. 29.90
Fr. 29.90
inkl. gesetzl. MwSt.
inkl. gesetzl. MwSt.
zzgl. Versandkosten
Versandfertig innert 1 - 2 Werktagen,  Kostenlose Lieferung ab Fr.  30 i
Versandfertig innert 1 - 2 Werktagen
Kostenlose Lieferung ab Fr.  30 i
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