Search results for ""Author Annie Gray""

'A joy to immerse oneself in' Andi Oliver 'In the field of food history, Annie Gray leads the pack' Jay Rayner For many people Christmas wouldn't be Christmas without a turkey and trimmings, pudding and brandy butter. And yet it wasn't always that way. Gone are the gluttonous banquets featuring boar's head and brawn - but how did we get to the Christmas food of today? Historian Annie Gray digs into the evolution of our festive meal, from the birth of the twelve-day celebration under Edward I and the the restoration of holiday splendour under Victoria to the present day. Organised by festive dish and illustrated throughout, At Christmas We Feast is a delectable trip through time - stuffed full of classic recipes, doused with history and tradition, and sprinkled with the joy of the feasts of Christmas past.

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This is the story of a woman who was not a royal, not rich, not famous; someone who simply worked hard and enjoyed her life. But while Georgina Landemare saw herself as ordinary, her accomplishments were anything but. Georgina started her career as a nursemaid and ended it cooking for one of the best-known figures in British history: Winston Churchill. To him, food was central, not only as a pleasure but as a diplomatic tool at a time when the world was embroiled in war. With this eager eater and his skilled cook, ranging from rural Berkshire to wartime London, via Belle Epoque Paris and prohibition-era New York, Annie Gray shows how life in service - and food - changed during the huge upheavals of the twentieth century.

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Cook through over 50 recipes inspired by the hit PBS series Call the Midwife. Spanning British cuisine of the period-like Prawn Cocktails, Cheese & Tomato Tartlets, and Orange Orgies-to Midwife-inspired dishes-like Coconut Cake, Gingerbread Nuns, and Banana Coronet-these recipes capture the quintessential dishes of Britain and this popular show. Featuring lavish stills from the show, fan-favorite quotes, a detailed character-driven narrative, fans of Call the Midwife and home cooks alike can celebrate the timeless classics of British cuisine at home.

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This elegant cookbook celebrates the characters and cuisine of the popular BBC period drama Call the Midwife.Call the Midwife: The Official Cookbook includes more than 100 beautiful photographs of featured recipes and stills from the show and dozens of memorable quotes from many of the series characters that viewers have come to know. Fans and food historians alike will appreciate not only the detailed references to the place each dish holds in the show’s storyline but also its greater contribution within England’s culinary history. From timeless classics of British cuisine like Treacle Sponge, Scones, and Toad in the Hole to such Call the Midwife–inspired dishes as Coconut Layer Cake, Iced Buns, and Gingerbread Not Men, these recipes capture both the quintessential dishes of midcentury Britain and the heart of this beloved show.

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This gift set edition of The Official Downton Abbey Cookbook makes the beloved TV drama come to life through recipes and an exclusive apron.The Official Downton Abbey Cookbook - Gift Set Edition 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 by including a giftable apron that Downton fans will love. 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. • Includes 1 Downton Abbey Apron with adjustable neck strap and front pocket (Adult size) - 27" w x 36" tall; 100% cotton. • Machine wash cold with like colors. Tumble dry low, Non-chlorine bleach if needed. Warm iron if needed.

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From Dr Annie Gray, presenter of BBC2's Victorian Bakers What does it mean to eat like a queen? Elizabeth gorged on sugar, Mary on chocolate and Anne was known as 'Brandy Nan'. Victoria ate all of this and more. The Greedy Queen celebrates Victoria's appetite, both for food and, indeed, for life. Born in May 1819, Victoria came 'as plump as a partridge'. In her early years she lived on milk and bread under the Kensington system; in her old age she suffered constant indigestion yet continued to over-eat. From intimate breakfasts with the King of France, to romping at tea-parties with her children, and from state balls to her last sip of milk, her life is examined through what she ate, when and with whom. In the royal household, Victoria was surrounded by ladies-in-waiting, secretaries, dressers and coachmen, but below stairs there was another category of servant: her cooks. More fundamental and yet completely hidden, they are now uncovered in their working environment for the first time. Voracious and adventurous in her tastes, Queen Victoria was head of state during a revolution in how we ate - from the highest tables to the most humble. Bursting with original research, The Greedy Queen considers Britain's most iconic monarch from a new perspective, telling the story of British food along the way.

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A delicious anthology of classic food writing to satisfy every palate, this gorgeous book will delight food lovers everywhere.Part of the Macmillan Collector’s Library; a series of stunning pocket size classics. These beautiful books make perfect gifts or a treat for any book lover. This edition is edited and introduced by food historian, lecturer and broadcaster Annie Gray.From ancient times to today’s celebrity chefs, people have always been inspired to write about food. In this delectable collection, Food for Thought, food historian Annie Gray has chosen an array of material to entertain and inspire. The variety is impressive – from lavish feasts in classical times to street food of pea soup and eels in 19th century London, and from how to find food on a desert island to meat free meals by Agnes Jekyll. Brimming with satire on Victorian etiquette, intriguing recipes through the centuries and culinary advice from cooks and hosts, there is so much here to enjoy.

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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.

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In official partnership with Downton Abbey and with 50 stunning photographs featuring stills from across the series and right up to the latest film release, this collection of 70 delicious cocktail recipes is a lavish toast to the glamorous world of the Crawleys.With a foreword by Julian Fellowes, the writer and creator of Downton Abbey, and an introduction by food historian Annie Gray, this curated selection of recipes spans the world of Downton, from drawing-room party drinks to downstairs hangover cures and more.In addition to classic concoctions like a Mint Julep, Prince of Wales Punch and Ginger Beer, this collection features character-specific twists such as Downton Heir, Turkish Attaché, The Valet and The Chauffeur. With a brief history of each drink and peppered with quotes from Downton characters, the recipes are organized by the places the drinks were served: The library (stirred drinks and after-dinner drinks) The grounds (refreshing drinks) The great hall (party drinks) The drawing room (pre-dinner drinks and hangover helpers) The village (everyday drinks) ​Photographed using the original lead crystal used on set, each cocktail is guaranteed to raise your spirits, whether by channeling the verve of Lady Mary, the wit of Violet Crawley or the plain speaking of Mrs Patmore. With these cocktails, relish the rich traditions and flavours of Downton Abbey without end.

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The 2020 IBPA Awards Winner! Bring an authentic slice of Downton Abbey into your kitchen with over 100 delicious recipes from this official cookbook.Embrace Highclere glamor and the cuisine and customs of the Crawley household with The Official Downton Abbey Cookbook! Whether adapted from original period recipes or replicated and inspired by the screen, all 100+ recipes of this book reflect the influences found on Downton Abbey tables. Food historian Annie Gray gives a rich and fascinating insight into the background of the dishes popular between 1912 and 1926—a period of tremendous change and conflict, as well as culinary development. Featuring stunning photographs of dishes and the beloved series, plus notes on customs of the time, quotes from characters, and descriptions of scenes, this unique cookbook provides vivid context for the dishes and brings the show to life. Savor the rich traditions and historic flavors of Downton Abbey for contemporary palettes with Cornish Pasties, Jam and Custard Tarts, and more! With these 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.

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*INCLUDED THE TIMES AND WATERSTONES' BEST FOOD & DRINK BOOKS OF 2021*Fill your year with flavour.The official The Kitchen Cabinet compendium is here at last, with over 100 hours of dinner table talk distilled into this handy almanac, a year in the life of our kitchens to aid you in yours. Open up to find food tips and tricks, stories, recipes, anecdotes and seasonal fun, all held together with our trademark titbits of history, science and often rather lively debate. Join us as we travel across the country, ready to respond to all your culinary conundrums - as well as sharing lots of things you never even thought to ask.

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The official cookbook based on the hit TV series seen on Netflix and around the world, discover mouthwatering recipes that will transport you into the genteel world of Downton Abbey.The Official Downton Abbey Cookbook presents over 100 recipes that showcase the cookery of the Crawley household – from upstairs dinner party centrepieces 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 warm 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. The recipes are grouped by occasion, which include breakfast; luncheons and suppers; afternoon tea and garden parties; picnics, shoots and racemeets; festivities; upstairs dinner; desserts and canapés; downstairs dinner; downstairs supper and tea; and the still room. From the upstairs dinner menu: Caviar Croutes Chicken Vol-au-Vents Cucumber Soup Trout in Port-Wine Sauce Quail and Watercress Champagne Jelly From the downstairs dinner menu: Toad-in-the-Hole Beef Stew with Dumplings Steamed Treacle Pudding Jam and Custard Tarts Gingerbread Cake With a foreword by Gareth Neame, executive producer and co-creator of Downton Abbey, and featuring over 100 stunning colour photographs, many taken on the set of Downton Abbey and using the original glassware and china, The Downton Abbey Cookbook also includes a special section on hosting Downton-themed dinner parties, and includes 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 rich context for the dishes. With these and more historic recipes, savour the rich traditions and flavours of Downton Abbey without end.

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