The Unofficial Narnia Cookbook: From Turkish Delight to Gooseberry Fool—Over 150 Recipes Inspired by the Chronicles of Narnia
(Libby/OverDrive eBook)

Gr 6 Up-The author of the widely popular Unofficial Harry Potter Cookbook (Adams Media, 2010) has compiled more than 150 recipes inspired by C. S. Lewis's "The Chronicles of Narnia." The recipes are mostly British in style, featuring traditional cuisine such as shepherd's pie and porridge; additionally, there are those that call for venison, sardines, calf's tongue, and eels. Some are Mediterranean-inspired, featuring flavors such as coriander and cumin; many are multistep and time-consuming. A few recipes also include alcohol, like eggnog and mulled wine. Young chefs might be frustrated by the lack of photos. However, there are simpler choices for younger children, such as hot chocolate, toast and butter, and grilled-cheese sandwiches. Bucholz does a nice job of referencing the dish's origin from the series, some being more loosely based than others. The book is separated into four chapters; the fourth one, "Fabulous Feasts," creates entire multicourse meals using recipes encountered earlier in the book. Make no mistake: some of these dishes will cause even experienced adult cooks to break into a sweat. But there are definitely some gems. As for the Turkish Delight recipe? Well, it was...delicious.-Laura Lutz, Pratt Institute, New York City (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Inspired by the bountiful references and descriptions of food and eating in C. S. Lewis's Chronicles of Narnia, recipes range from simple toast to fried trout. Grouped by meal, the last chapter features directions for a multi-course, elaborate feast for the adventurous. Though not all recipes may interest children's tastes, references to the Narnia books will delight young Lewis fans. Bib., ind. (c) Copyright 2013. The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Bucholz, author of The Unofficial Harry Potter Cookbook (2010), creates or re-creates Beautiful Breakfasts; Snacks, Teas, and Meals on the Run; Lunch and Dinner Menus; and Fabulous Feasts in four chapters. Although she rates the recipes with stars by degree of difficulty, many of these are extremely complex. Each recipe is clearly tied to particular incidents and chapters in the books of Narnia. The font is rather small for a cookbook, and the instructions both exhaustive and full of warnings about alcohol and caffeine and techniques not for children. While she mostly uses real and fresh ingredients, periodically she recommends using premade cakes or instant puddings. There is also an amazing reliance on cooking spray. She very carefully defines and describes sauces and techniques but maintains an offhand, almost twee, tone in her introductions and commentary. While striving to stick to the actual meals in the stories (Eel Stew! Boar's Head!), Bucholz periodically offer substitutions for hard-to-get ingredients; some of these may not be so hard-to-get, depending on location: goat meat, red currants and gooseberries, for example. Some of her culinary history is a little suspect, like a paragraph about medieval feasts that does not define "medieval" or specify country but merely states that rulers were indifferent toward the poor and ate magnificently while the poor starved. If one wants to make Porridge and Cream like Shasta had or pack up some cold sliced chicken such as Prince Caspian carried, one can find that. Reading about it might be more fun. (sources, index [not seen]) (Cookbook. 10 up)]] Copyright Kirkus Reviews, used with permission.

Gr 6 Up—The author of the widely popular Unofficial Harry Potter Cookbook (Adams Media, 2010) has compiled more than 150 recipes inspired by C. S. Lewis's "The Chronicles of Narnia." The recipes are mostly British in style, featuring traditional cuisine such as shepherd's pie and porridge; additionally, there are those that call for venison, sardines, calf's tongue, and eels. Some are Mediterranean-inspired, featuring flavors such as coriander and cumin; many are multistep and time-consuming. A few recipes also include alcohol, like eggnog and mulled wine. Young chefs might be frustrated by the lack of photos. However, there are simpler choices for younger children, such as hot chocolate, toast and butter, and grilled-cheese sandwiches. Bucholz does a nice job of referencing the dish's origin from the series, some being more loosely based than others. The book is separated into four chapters; the fourth one, "Fabulous Feasts," creates entire multicourse meals using recipes encountered earlier in the book. Make no mistake: some of these dishes will cause even experienced adult cooks to break into a sweat. But there are definitely some gems. As for the Turkish Delight recipe? Well, it was…delicious.—Laura Lutz, Pratt Institute, New York City