Edwardian Glamour Cooking ~ Without Tears

Now that Downtown Abbey has started up again and most of us are into the thick of it, I found this cookbook in my collection. It is only 61 pages and gives you a glimpse at Edwardian cooking, glamour or not. The book mostly concentrates on savoury dishes and technique. There are no lavish desserts because according to the book there are no short cuts to recreating them. Even though this book was printed in 1960 the recipes have been fused with other recipes. To make a more simpler collection and have the cook contending with less prep time. Therefore seemingly bringing a more relaxed attitude to the Edwardian dinner table. Some recipe ingredients have been substituted for more common... accessible ones. With that being said, all the Edwardian epicurean delights may be brought back to life... without tears.    

Tools of the Edwardian kitchen - the pestle and mortar, the mixer, and the moulds. Serving hot or serving cold and decorations. The Edwardians luved to garnish! Thinking upon the modern day kitchen one has not strayed too far in that aspect. Some of the recipe names are worth pondering, like... Haddock Honeymoon, Chartreuse of Hare, Hot Egg Sandwiches,  Maharajah Morsels, Sefton Bloaters, and The Sultan's Cream of Chicken. And let us not forget the Aspic Jelly. 

If anything this cookbook is charming and is a nice addition to my collection.  

Hope everyone is having fun inside and outside of the kitchen. This week has certainly been a busy one for me! - JW