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Feast on 50 delicious, upstairs recipes from the downstairs cook whose 1968 memoir of life in an English great house helped inspired Upstairs, Downstairs and Downton Abbey. From classic, simple dishes such as Shepherd's Pie and Roast Chicken Stuffed with Herbs to sophisticated Continental cuisine for upstairs dining rooms, including Rabbit Pilau, Potatoes à la Florence and Queen Mab Pudding. Hardcover; 256 pages. 8¼" x 5½ ".