Chatsworth Cookery Book by The Duchess of Devonshire

by Deborah Mitford

Eat like a Duchess and get to know more about one of England's great houses and the family who live there. Although she is the first to admit that she herself hasn't cooked for half a century, Deborah, Duchess of Devonshire is deeply interested in good food. Chatsworth is renowned for its superb farm shop, its brilliant catering and by those lucky enough to have sampled it – the delectable product of this private kitchen.In this book, the Duchess has collected the recipes for dishes that she loves. They range from simple soups and suppers to sumptuous dinner, and include brunches and breads and some of the cakes, jams and marmalades that sell so successfully under the Duchess of Devonshire's own label. Each section – and many of the recipes – comes with a personal introduction from the Duchess in which she mixes history, observation and wit in the style that has gained her such a devoted following.

Genres: Nonfiction, Cookbooks

Hardcover

First published October 9, 2003

About the author

Deborah Vivien Freeman-Mitford Cavendish, Dowager Duchess of Devonshire, who published under the name of Deborah Mitford, was brought up in Oxfordshire, England. In 1950 her husband, Andrew, the 11th Duke of Devonshire, inherited extensive estates in Yorkshire and Ireland as well as Chatsworth, the family seat in Derbyshire, and Deborah became chatelaine of one of England’s great houses. She is the author of All in One Basket, Wait for Me!, Counting My Chickens and Home to Roost, among other books, and her letters have been collected in The Mitfords: Letters Between Six Sisters and In Tearing Haste: The Correspondence of the Duchess of Devonshire and Patrick Leigh Fermor. Following her husband’s death in 2004, she moved to a village on the Chatsworth estate.

Note: The author's name on her books varies from Duchess of Devonshire (most common), to Deborah Devonshire, Deborah Cavendish and Deborah Mitford.

Reviews

[Jen · Rating 3 out of 5]

Interesting book. No wonder they had a "staff" in the kitchen. Some of these recipes had over 20 ingredients; serving 12-20 people. A lot of them are very old world and earthy.

[Lee Miller · Rating 5 out of 5]

Utterly charming.