The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery and customs of the Crawley householdfrom upstairs dinner party centerpieces to downstairs puddings and piesand 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 theDownton Abbeytables. Food historian Annie Gray gives a rich and fascinating insight into the background of thedishes that were popular between 1912 and 1926, whenDownton Abbeyis seta period of tremendous change and conflict, as well as culinary development.

With a foreword by Gareth Neame, executive producer and co-creator ofDownton Abbey, and featuringover 100 stunning color photographs,The Downton Abbey Cookbookalso includes a special section on hostingDownton-themed dinner partiesand presents stills from across the TV series as well as the latest film. Notes on theetiquette and customsof the times,quotes from the characters,and descriptions of the scenes in which the foods appear provide vivid context for the dishes.

The recipes aregrouped 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 recipescompelling to a contemporary palate and easy to replicate in todays kitchenssavor the rich traditions and flavors ofDownton Abbeywithout end.