Margaret Powell's Cookery Book: 500 Upstairs Recipes from Everyone's Favorite Downstairs Kitchen Maid and Cook

In the national bestseller Below Stairs, Margaret Powell told readers what it was really like to work in the great houses of England In Margaret Powell s Cookery Book, she gives readers a closer look at the world inside the vast kitchens of these great houses It s an eye opening and mouthwatering snapshot of that world The upstairs dining room always demanded the best oIn the national bestseller Below Stairs, Margaret Powell told readers what it was really like to work in the great houses of England In Margaret Powell s Cookery Book, she gives readers a closer look at the world inside the vast kitchens of these great houses It s an eye opening and mouthwatering snapshot of that world The upstairs dining room always demanded the best of Continental cuisine and, cooking downstairs, Margaret Powell obliged Her cookery book is a firsthand account of the way people cooked and dined in the early twentieth century when houses like those in Upstairs, Downstairs and Downton Abbey were fully staffed and running like clockwork Describing kitchen equipment such as the black ranges that had to be shined daily, the fancy moulds that needed screen covers to keep out the flies and tubs of ice that were used instead of refrigerators, she tells readers just how big a job it was to keep the upstairs dining table abundantly filled Giving away the secrets of the manor, she presents than 500 recipes, from the simple to the sophisticated Divided into chapters such as Hors d oeuvre, Soups, Fish, Entrees, Roasts and Meat Dishes , Savouries, Puddings and others, she shows readers today what it was like to eat well, if you were a member of England s upper class Classic, but simple, dishes such as Shepherd s Pie and Roast Chicken Stuffed with Herbs alternate with sophisticated fare and long lost recipes like Potatoes a la Florence, Rabbit Pilau, Compote of Snipe, Sardines a la Bombay and Queen Mab Pudding With her trademark wit and gimlet eye, she tells readers what it was like to cook for her betters but she also states one thing proudly Food is than just food I like it be prepared and cooked well, and I like trouble taken over it Behind every well fed family like the Crawleys of Downton Abbey or the Bellamys of Upstairs, Downstairs was a cook like Margaret Powell and, now, she invites readers everywhere to the feast.
Margaret Powell s Cookery Book Upstairs Recipes from Everyone s Favorite Downstairs Kitchen Maid and Cook In the national bestseller Below Stairs Margaret Powell told readers what it was really like to work in the great houses of England In Margaret Powell s Cookery Book she gives readers a closer look

  • Title: Margaret Powell's Cookery Book: 500 Upstairs Recipes from Everyone's Favorite Downstairs Kitchen Maid and Cook
  • Author: Margaret Powell
  • ISBN: 9781250029263
  • Page: 150
  • Format: Hardcover
  • 1 thought on “Margaret Powell's Cookery Book: 500 Upstairs Recipes from Everyone's Favorite Downstairs Kitchen Maid and Cook”

    1. Great quippy, real-world writing. It read as if you sitting down talking to her. Each chapter had an introduction on how the course was served, some anecdote, and then authentic recipes followed. She also is real-world about the change in the readily available supermarket foods that came about. One thing that strikes me when I read of older eras is how much "wild game", fish, offal, and vegetables they ate. They often had for dinner what was caught or shot that day. They didn't have freezers to [...]

    2. This was a very interesting book. Margaret Powell cooked for the wealthy in the style of Upstairs,Downstairs and while the recipes are not something that would generally be cooked today, they were fascinating to read. The amount of work that went in to putting 3 full meals of multiple courses was overwhelming to one who lives in this modern world of convenience. A look inside of how it used to be.

    3. Great little book with some awesome old recipes. I have yet to try to make one of the recipes but the book is well laid out and it gives some great historical perspective as to how and what people ate and how they prepared the meals.

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