The Official Bridgerton Cookbook

Take a seat at the most sumptuous tables of the ton with over seventy recipes from the world of Packed with quotes from favorite characters, show images, and fabulously photographed recipes, this gorgeous book invites fans to the Regency banquet table that is Bridgerton, with food and drink that entertains and delights.

Auteur

Regula Ysewijn is an internationally acclaimed, award-winning food writer, photographer, and author of six books about food culture, including The British Baking Book and The Official Downton Abbey Christmas Cookbook. Regula is also a judge of the Belgian version of The Great British Bake Off televsion show. Born in Flanders, the Dutch-speaking region of Belgium, she now lives in Antwerp, Belgium, where she houses her immense library of historical cookbooks.

Échantillon de lecture
Introduction

Bridgerton, our most beloved embodiment of Regency Britain, unfurls before us like a rich and vibrant tapestry, where every thread shimmers with life and excitement—­from the opulent settings and the lavish gowns to the captivating characters and the sumptuous dishes that grace their tables. Here is the dazzling world of the ton, a society within a society comprising high- ranking members of the peerage and their immediate (and often, meddlesome) relations, as well as those seeking entrance to this gilded community by way of wit, work, or wont of a good marriage.

To survive and thrive at this upper echelon of society requires a combination of good breeding, impeccable manners, fine taste, and of course, a reputation that is beyond reproach. It also demands a miscellany of talents. To successfully navigate the annual social season, a time when the well-­regarded families of the ton open their homes for lavish receptions and balls, one must be a witty conversationalist, an accomplished musician and dancer, a careful student of society’s rules and etiquette, and perhaps most important, a flawless host and guest. Obstinate fathers, ambitious mamas, social-­climbing suitors, and jealous competitors will conspire to ruin a family’s carefully curated reputation, but these obstacles must be overcome.

Be it grand events such as Lady Danbury’s first ball of the season or Her Majesty the Queen’s exquisite annual luncheon, or more select soirées such as those for the married ladies of the ton or debaucherous gatherings for freethinking artists, there are endless opportunities to see and be seen, to impress and be impressed throughout the season. In the same way the ton eagerly await the crowning of the Diamond of the Season, one ardently anticipates which grand affair shall be considered the incomparable event of the season. Which dinner party or ball shall set the stage for the most desirable matches, the most spirited quadrilles, the most delightful dinner party anecdotes, the most interesting menus, and the most scandalous morning-­after gossip on the promenade? One salivates in expectation . . .

An Age of Appetites

Bridgerton’s Regency era is named for a period in the early 1800s when George IV served as Prince Regent (ruler) while his father, King George III, was incapacitated. This was a time known for its elegance, refinement, and extravagant parties. Lavish soirées and glittering balls held in grand mansions and elegant ballrooms were the order of the day. No expense was spared as families such as the Bridgertons, the Featheringtons, and the Cowpers engaged in a relentless pursuit of entertainment. The social calendar was meticulously planned, and its events were carefully dressed for and diligently attended.

In Bridgerton, the social season, when society’s highest return to London from their country estates, is when the ton get busy with the serious business of socializing. The season is not only an opportunity for the aristocracy to showcase their wealth, social standing, and fashion-­forward taste, but also an important arena for courtships and strategic alliances, and a chance to rub shoulders with barons, dukes, and princes in the pursuit of social prominence. Feasts are dominated by monumental displays of seafood, game birds, and meat. Plates of food are carefully arranged on a pristine white tablecloth and, when possible, presented with a touch of theatrical flair.

For marriage-­minded mamas laser-­focused on finding a good match for their eligible offspring, the presentation of debutantes to the Queen at court sets the tone for the season. This event showcases the available offspring of the ton’s finest families and serves as an announcement that families are open to proposals of marriage. If a young lady is fortunate enough to capture the Queen’s attention with her beauty and poise, as Daphne Bridgerton and Edwina Sharma did in recent years, she might be bestowed the highest honor of being declared the incomparable Diamond of the First Water. This blessing all but guarantees a fortuitous match and a season filled with potential suitors competing for her attention, for a place on her dance card, and for her hand.

Entertaining the Ton

Whether you are hosting a gathering of the married ladies of the ton so that they may network; taking afternoon tea with the mother of a potential suitor while your lady’s maid gets the scoop from your guest’s maid; or you are simply hoping to fan the flames of affection between a diamond and a duke, you must always strive for perfection in your presentation. Elaborate affairs such as Lady Danbury’s first ball of the season and Daphne and Simon’s grand Hastings Ball require an army of behind-­the-scenes staff, but there are lessons to be gleaned for even the least experienced of hosts.

Elaborate Centerpieces

Less is never more when it comes to entertaining the ton. To add to the drama of a dinner or, perhaps, to create drama for courting lovers attempting to make eye contact across a table, the finer homes will typically commission a sugar as a centerpiece. These are generally fantastical and fanciful, and intended to be admired, not eaten—an extravagant display for the host to flaunt. Mere mortals might consider a tower of cream puffs bound together with caramel, a croquembouche (see page 236), as a centerpiece that is impressive but also edible.

Set the Scene

While the best-­laid plans often go awry, the best-­laid tables are an entirely different matter. Whether it is afternoon tea with a bestie, or a boisterous soirée to test the talents of the ton’s suitors, one must create the perfect setting if one wants drama. And one wants drama! The table must be set with the crispest of white linens, upon which the family silver, one’s best china, delicate candlesticks, and elaborate floral displays are placed. If you don’t have your own engraved silver or a full set of Wedgwood dishes (yet . . . the season is young!), one can visit estate sales, thrift stores, and yard sales to find affordable ornate pieces to inspire fancy. Remember, more is more, so snap up mismatched china, etched glasses and vases, and antique silver pieces.

If creativity is the focus for the table setting, then strategy is the name of the game when it comes to seating. Just as a dance is choreographed movement, one must take the utmost care in ensuring vulgar mamas and social-­climbing suitors are not within gloved elbow reach of your more esteemed guests. If you have a Cressida Cowper in your social circle, you will want to watch your eligible bachelors (and your solo strolls in the garden), and if you are fortunate enough to be blessed with the presence of a baron or duke, you will want to ensure they have a prime seat at your side.