Recipes from an Edwardian Country House: A Stately English Home Shares Its Classic Tastes

by Jane Fearnley-Whittingstall

Overview

A nostalgic culinary pilgrimage, rediscovering the sort of classic, robust, wholesome food that would have emerged from the kitchen of an Edwardian country house like Downton Abbey.

In this sumptuous cookbook, Jane Fearnley-Whittingstall takes us on a nostalgic culinary pilgrimage, rediscovering classic recipes from the Edwardian kitchen. With delicious dishes, adapted with today’s kitchen in mind and delightfully informed by reminiscences from Jane’s childhood, this is much more than a cookbook - it offers a slice of gastronomic history, reviving the flavours from the great English country houses.

Product Details

ISBN-13:	9781476730332
Publisher:	Atria Books/Marble Arch Press
Publication date:	11/12/2013
Edition description:	Original
Pages:	288
Product dimensions:	6.00(w) x 8.90(h) x 0.70(d)

About the Author

Jane Fearnley-Whittingstall is the bestselling author of The Good Granny Guide, The Good Granny Cookbook, and The Pocket Book of Good Grannies and has written many books on plants and gardening. A grandmother of five and the mother of TV chef Hugh Fearnley-Whittingstall, she lives with her husband in Gloucestershire.

Read an Excerpt

Recipes from an Edwardian Country House

Editorial Reviews

11/18/2013
Cookbook and gardening author Whittingstall (mother of British celebrity chef Hugh Fearnley-Whittingstall), who lives in Gloucestershire, England, here offers recipes inspired by her childhood at her family’s country estate in Wiltshire, “immersed in a way of life that pre-dated even the First World War… the sources of our food were all around us, in neat, weed-free vegetable rows, under fruit cages draped with black cotton fishing nets, on the trees in the orchard, and in the chicken run.” Recipes are organized by meals, and feature British classics as well as dishes adapted for the modern cook. Recipes may not be familiar to most, but are certainly intriguing, especially to anyone interested in British cuisine. For Breakfast there’s Devilled Kidneys, made with lamb kidneys; Kedgeree, with smoked haddock; and Hot Cross Buns. Sunday Lunch includes Boiled Beef and Carrots with Diana’s Dumplings, and Mid-week Meals feature Gloucestershire Squab Pie, and Herby Lamb Chop Gratin. Other sections in this tasty slice of English life are: Saturday Stews, Teatime, Soups, Starters and Savouries, and of course, Puddings. (Nov.)

Publishers Weekly

"Even perfect grandmas could pick up a trick or two from this witty compilation of first-hand advice.

Mail on Sunday

Granny Jane gets the golden rules right. She is absolutely spot on...

The Times (London)

Jane Fearnley-Whittingstall does a good job of teaching readers to cook nutritious, healthy food in a wholesome way.

Good Book Guide

Granny Jane gets the golden rules right. She is absolutely spot on... ”

"Even perfect grandmas could pick up a trick or two from this witty compilation of first-hand advice.”

“Jane Fearnley-Whittingstall does a good job of teaching readers to cook nutritious, healthy food in a wholesome way.