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Showing posts from March, 2026

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Breaking down a whole beef tenderloin

Posted by Paul Anater

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Channel your inner Mrs. Patmore with The Official Downton Abbey Cookbook

My copy of The Official Downton Abbey Cookbook arrived last week and it's as beautiful a cookbook as I'd hoped it would be. Many thanks to the generosity of the folks at Weldon Owen's Insight Editions. While the book was published originally in 2019, it's been reissued and will be available as a limited edition gift set on Tuesday, April 5 2022. The gift set comes in a box and includes a gold-embroidered Downton Abbey apron. So now you can really channel your inner Mrs. Patmore or Daisy. The book includes over 100 recipes and is broken into two sections: the first showcases period recipes that would have been served upstairs and the second features recipes that the staff would have eaten downstairs. It's a clever arrangement. As fascinated as I am by things like Vol-au-Vent; Toad in a Hole and Sausage Rolls are more my speed. English food gets a bad rap for reasons I'll never quite understand. English cuisine features comfort foods and baked delights that sham...

Baking classes in March and April

Given the state of the world and as part of my efforts to lessen my impact on the spread of this virus, I'm suspending my cooking and baking classes until further notice. Photo by Scott Umstattd on Unsplash Of course, this is not a fun decision to make but in the big scheme of things, this is minor. In the meantime, please keep yourself and your loved ones safe and healthy. Get information about the pandemic from trusted and trustworthy sources like the CDC and your local state and city government. Thank you and I hope to see you on the other side of this. My favorite thing in life is to feed the people I love with food I made. There's something very primal about it and it touches a part of me nothing else comes close to touching. I think my second favorite thing in life is to teach other people how to do cook for and feed the people they love. Cooking at home fosters togetherness, it makes for better diets and nutrition, and it's a direct and definitive ...

Tea at the Palace: cookbook review

Insight Editions, and imprint of Weldon Owens, sent me a review copy of Carolyn Robb's Tea at the Palace: a Cookbook and it arrived a week ago. I've spent the week pouring over the book and I made three recipes from it as a test. I made a bannock (page 113), potted salmon (page 94), and the strawberry bunting cake from the cover. All three turned out well and my quickie survey tells me that this is not just a picture book You can actually cook from this, so kudos to Ms. Robb. I decided on the strawberry bunting ( sans bunting) from the cover because it's a variation on a Victoria sandwich, my favorite British cake. Carolyn Robb served as royal chef to the House of Windsor for 12 years and in this book, she highlights 50 recipes designed to be served at an afternoon tea. As someone who lives in a country without a tradition of afternoon tea, these recipes strike me as the sorts of things I'd serve at a brunch or as desserts. The book is divided into 12 chapters, ea...

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Lancaster, Let's Cook

Paul Anater: I am a chef instructor. Teaching other people to cook is my passion and my vocation.

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