Annie Gray – författare

In official partnership with Downton Abbey and with 50 stunning photographs featuring stills from across the series, 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.

The official cookbook based on the hit series, 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 CroutesChicken Vol-au-VentsCucumber SoupTrout in Port-Wine SauceQuail and WatercressChampagne Jelly From the downstairs dinner menu:Toad-in-the-HoleBeef Stew with DumplingsSteamed Treacle PuddingJam and Custard TartsGingerbread CakeWith 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.

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.

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.

*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.

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.

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.

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!INCLUDES SPECIAL FOREWORD by Gareth Neame, executive producer and co-creator of Downton Abbey, with exclusive insights.100+ DELICIOUS RECIPES: This carefully curated collection showcases the cookery of the whole household—from upstairs dinner party centerpieces like Cucumber Soup and Salmon Mousse to downstairs favorites like Toad-in-the-Hole, Steak and Kidney Pie, and Gingerbread Cake.HOST AN AUTHENTIC THEMED PARTY: Step-by-step, easy-to-follow recipes even the Dowager Countess would love, etiquette tips, and a special guide for entertaining make it easy to become the perfect Downton host.GREAT FOR ANY OCCASION: Enjoy recipes from Mrs. Patmore’s Kitchen for any event morning to night, such as breakfasts, afternoon tea, garden parties, picnics, shoots and races, festivities, formal dinners, and more.BEAUTIFUL IMAGES: Includes gorgeous, full-color food photography of completed dishes, as well as lifestyle stills from the beloved television series and recent movie. A GREAT DOWNTON ABBEY GIFT: This exquisitely detailed hardcover book is the perfect addition to your kitchen library, a must-have for fans of the show and ideal holiday gift.

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.

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.

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.

''A joy to immerse oneself in'' Andi Oliver''In the field of food history, Annie Gray leads the pack'' Jay RaynerFor 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.

'A joy to immerse oneself in' Andi Oliver'In the field of food history, Annie Gray leads the pack' Jay RaynerFor 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.

'A rich, lively and nostalgia-provoking sensory experience ... this is history in its messiest, most bustling human essence' THE TIMES'Like being in the company of a chatty, trusted friend' LUCY WORSLEY'Impeccably researched and searingly nostalgic' DAILY MAILBustling with rich detail, historical vignettes and surprising wares, this is the story of Britain's best-loved but ever-changing public spaces.What makes a high street? It's not just the shopping; these are spaces where local life and culture unfold, the beating hearts of our towns and cities. From preserved medieval marketplaces to post-war concrete precincts, our high streets are playgrounds of personal indulgence, hubs for community spirit, sites of contentious debates and public politicking.Join historian Annie Gray on an expedition down the street and through the ages, through arcades, department stores and backstreet shopping malls. Peeping through the windows of tailors, tea rooms and grocers, Gray writes an essential reflection on how we lived in days gone by - and what the future might bring.

'A rich, lively and nostalgia-provoking sensory experience ... this is history in its messiest, most bustling human essence' THE TIMES'Like being in the company of a chatty, trusted friend' LUCY WORSLEY'Impeccably researched and searingly nostalgic' DAILY MAILBustling with rich detail, historical vignettes and surprising wares, this is the story of Britain's best-loved but ever-changing public spaces.What makes a high street? It's not just the shopping; these are spaces where local life and culture unfold, the beating hearts of our towns and cities. From preserved medieval marketplaces to post-war concrete precincts, our high streets are playgrounds of personal indulgence, hubs for community spirit, sites of contentious debates and public politicking.Join historian Annie Gray on an expedition down the street and through the ages, through arcades, department stores and backstreet shopping malls. Peeping through the windows of tailors, tea rooms and grocers, Gray writes an essential reflection on how we lived in days gone by - and what the future might bring.

'A rich, lively and nostalgia-provoking sensory experience ... this is history in its messiest, most bustling human essence' THE TIMES'Like being in the company of a chatty, trusted friend' LUCY WORSLEY'Impeccably researched and searingly nostalgic' DAILY MAILBustling with rich detail, historical vignettes and surprising wares, this is the story of Britain's best-loved but ever-changing public spaces.What makes a high street? It's not just the shopping; these are spaces where local life and culture unfold, the beating hearts of our towns and cities. From preserved medieval marketplaces to post-war concrete precincts, our high streets are playgrounds of personal indulgence, hubs for community spirit, sites of contentious debates and public politicking.Join historian Annie Gray on an expedition down the street and through the ages, through arcades, department stores and backstreet shopping malls. Peeping through the windows of tailors, tea rooms and grocers, Gray writes an essential reflection on how we lived in days gone by - and what the future might bring.

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.

*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.