Patience Gray’s Honey from a Weed is one of the most important and best-loved cookbooks of the 20th century, yet its author remains little known beyond a small circle of food writers and critics. S…

Want to make some recipes inspired by famous books? Enjoy a literary feast with 9 iconic foods from classic novels and children's books.

If you haven't yet cooked sumptuous meals of questing glory from sci-fi and fantasy cookbooks, then you haven't really cooked.

Ever wanted to cook the food you see in The Elder Scrolls? This official cookbook has recipes from Skyrim and more, and we have an exclusive Skooma recipe.

Happy #REDWALLAUGUST, everyone! Here is my contribution to the month-long celebration focusing on the lovely foods from and inspired by Brian Jacques' epic Redwall series. You can find the #RedwallAugust announcement post here and, more importantly, the feast link list here. The first Redwall book I ever read was the prequel Mossflower, after finding it all on its own in a tiny independent bookstore. I was in that bookstore because my awesome elementary school librarian took me there as a surprise after treating me to the lunch out I won for placing first in a short story contest (my story was about time travel, sadly, that's all I can remember). She let me pick out one book, I picked out Mossflower, and she bought it for me like a boss–nay, like a Madam–a literacy championing Madam. (Subsequently, it's the copy you can see in these photos). I loved stories with animals, perhaps because I grew up on a farm, perhaps because animals were more interesting and less tiresome than people, maybe because I felt safer associating with animals, making them more appealing and approachable, even in story. Whatever the reason, I devoured Mossflower, treating it as almost sacred for the duration of the read (which, proudly for my 9-year-old self, took only a few days) by being very careful to not drop it (which I guess was a problem of mine? if I had to make a rule about it and all...). It's a strange thing to remember; the way I held that book and took care of it (not that you could tell from its present condition, but my young self trying to protect and mend it with tape was a sign of reverence) and savored it. It was one of those books that I fell into and that stayed clinging to me after I clamored back out. I discovered there was a series and got what I could, being the start of the 90s though there certainly wasn't the collection of books that there is now. (Felt mouse ears I made for a recent Redwall picnic. Instructions can be found on my Instagram.) As years and interests passed I remember growing away from the books, feeling that they were a bit repetitive, but the imagery of the food stayed with me, and though I was no longer ready to pounce on the next publication, I was all in for a cookbook. Alas, there was none-such at the time. It wasn't until years and years later, after starting a book blog (in 2011) and writing about Mr. Jacques' passing the same day (which occurred a month prior), that I discovered that several years earlier (in 2005), a cookbook had indeed been published. Already awash in nostalgia from remembering the impact Jacques' books had on my youth, the existence of the cookbook (written by Jacques and illustrated by Christopher Denise) felt like a wish belatedly granted. I own it now, of course (of course), and have made many of the recipes therein. You can find my mini spring feast here and my mini summer picnic here. This blackberry and apple cake recipe is from the Summer section, but can be made at anytime of year. Roogul pointed a chubby paw at a big cake. "Mayn't uz troi ee gurt big un' o'er thurr, if et please ee?" Hugo nodded his approval. "An excellent choice. I wonder who made it?" Jess Squirrel, the mother of Noisy Sam, began slicing the cake for them as she explained. "This is my own Squirrelmum's Blackberry and Apple Cake. It's my Sam's favorite, but I'll serve you first." Jess almost jumped at the sound of her son shouting. "What ho, mum! Slice me off a big piece, too!" She smiled fondly at Sam. "His appetite's as big as his voice, bless him. Now, two small slices for Burrel and Roogul, and a slightly larger one for you, Friar. Is there anything else I can get you?" Hugo paused with a piece halfway to his mouth. "Just the recipe please, marm." –Brian Jacques, The Redwall Cookbook Note: I followed the directions and ingredients from The Redwall Cookbook, but as blackberries are heavy on the little seeds, for my personal preference, I think I'll use blueberries next time. Squirrelmum's Blackberry & Apple Cake Ingredients: 1 Cup Flour 1/2 Cup Almond Flour 6 Tbsp. Butter, softened (+ more for the cake pan) 6 Tbsp. Sugar 6 Tbsp. Apple Juice, room temperature 2 Eggs, room temperature 1 Tbsp. Baking Powder 1/2 tsp. Salt Vanilla Extract, a few drops 1 Granny Smith Apple, cored, peeled, & chopped small 1 Cup Fresh Blackberries (frozen is all right, too) Turbinado/Demerara/Raw Sugar Directions: 1. Preheat your oven to 400ºF & lightly grease an 8" round cake pan (springform if you have it). Cut a circle from parchment paper & lay it in the bottom of the pan (I also cut strips of parchment for the sides of the pan just to make cake removal that much easier). 2. Beat all of the ingredients from flour to vanilla together in a large bowl until evenly combined & then gently fold in the fruit until evenly distributed. Pour the batter into the cake pan & sprinkle the top generously with the raw sugar (or regular sugar if you don't have raw). 3. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes & then flip the cake out of the pan onto a cooling rack. Gently peel away the parchment & cool until ready to serve (it's very nice warm!). Garnish with fresh blackberries & mint leaves (I also sprinkled powdered sugar on top). * This cake would be wonderful served with meadow cream, which is a homemade whipped cream "flavoured with the honey and sweet herbs of the meadow" (so says Brian Jacques!) mentioned in the Redwall books. Simply whip a cup of heavy cream in a chilled bowl (electric mixer is easiest) & add honey to taste to sweeten (start with a teaspoon), along with a bit of chopped fresh or dried sweet herbs, until the cream holds stiff peaks but is still smooth & soft. * Be sure to check out the other marvelous #REDWALLAUGUST recipes here! * * For more Redwall recipes try my Mini Springtide Sunfeast & Mini Summer Orchard Picnic! *

Patience Gray’s Honey from a Weed is one of the most important and best-loved cookbooks of the 20th century, yet its author remains little known beyond a small circle of food writers and critics. S…

Inspired by LOTR, this Miruvor recipe from The Geeky Bartender Cookbook includes white tea, elderflower liquor, gin, & homemade honey syrup!

“For eating and reading are two pleasures that combine admirably.” —Clive Staples Lewis Originally published in physical form in the late 90s and out of print shortly thereafter, The Official Narnia Cookbook: Food from The Chronicles of Narnia by C.S. Lewis is back in action (11/5/13) in eBook form as part of the celebration remembering C. S. Lewis, 50 years after his passing. With recipes selected and introduced by Lewis' stepson, Douglas Gresham, along with the original illustrations from the books, in color, by Pauline Baynes, this book is a delicious companion to The Chronicles of Narnia. Whereas not exhaustive, the cookbook contains recipes for foods mentioned specifically in the series, others inspired by the setting and culture of Narnia, and many favorites of Lewis that surely he had in mind when he was writing. Remember C. S. Lewis, 50 years later, with a celebration of food from one of the most cherished fantasy series in the world! Included in the Narnia Cookbook is a recipe for Scotch eggs, hardboiled eggs wrapped in ground sausage, a common food in the UK often packed for picnics. Gresham mentions these eggs in relation to Narnian dwarves. The recipe below is not copied from the cookbook but is in my own words from my own experience. Also, just FYI, Scotch eggs are brilliant for wee ones. Smalls loves these 'cause they're yummy and easy to handle. And it's protein, baby! "Scotch eggs are absolutely delicious and filled with proteins and vitamins. Cold Scotch eggs are also used by Dwarfs and others as easily carried traveling food." —Douglas Gresham (C.S. Lewis' Stepson), The Official Narnia Cookbook A favorite traveling food of Dwarves, like Trumpkin whom we meet in Prince Caspian. Narnian Scotch Eggs Ingredients: Canola Oil 1 pkg. (16 oz.) Ground Sausage (any flavor) 10 Hard Boiled Eggs, peeled (recipe here) 1 Egg (raw), beaten 1/2 Cup Bread Crumbs (any flavor) Important Items: Deep Fryer (you can also use a pot or a frying pan) Directions: 1. Heat oil in your deep fryer (or pot or 1/2" oil in a pan, be careful that it doesn't get to smoking). Set out your hardboiled eggs, ground sausage, beaten egg, and bread crumbs in an assembly line (in that order). Pat the hardboiled eggs off with a paper towel. Take a small ball of sausage & flatten it out in your palm. Place an egg on top & smooth the meat up & around the egg until it is completely covered in a thin layer. Dip the sausage wrapped egg in the beaten egg, making sure it's completely covered & then roll it the bread crumbs, again, until covered completely. Option: Wrap a strip of bacon around the sausage covered egg before dipping it in the beaten egg & bread crumbs. You'll need to cook each egg about a minute longer if you go this route. 2. Lower 1-2 wrapped eggs at a time into the deep fryer & cook for 2 to 2 1/2 minutes (if cooking in a pan, cook about 2 mins each side & cut open a little bit to make sure the meat is no longer pink. Seriously a little deep fryer is much easier!). Place cooked Scotch eggs on paper towels to drain & serve warm! Or wrap them up & stow them in your pouch if you're going questing. Totally fine eaten cold. Serving Suggestion: Dip in your favorite sauce like ranch or ketchup. Also, wonderful flavor compliment when eaten with orange slices (throw an orange into your travel pouch, easy peasy!). * For more food from Narnia try this recipe for Turkish Delight! *

The Southern literary icon shares a delightfully simple yet flavorful recipe from her new cookbook

There’s a long tradition of celebrating some of our favorite works of literature with collections of recipes that are directly referenced in books or inspired by them. After all, C.S. Lewis once said, "Eating and reading are two pleasures that combine admirably." Eat, Read & Dream Cookbook from IndieBRAG I have always been a fan of literary cookbooks, so when my book series was offered the opportunity to be part of one, I was quite excited. The indieBRAG Eat, Read, and Dream Cookbook highlights recipes from books that have earned the B.R.A.G. Medallion. (B.R.A.G.

Patience Gray’s Honey from a Weed is one of the most important and best-loved cookbooks of the 20th century, yet its author remains little known beyond a small circle of food writers and critics. S…

Barley, an excellent source of minerals and fiber, deserves its renaissance in the modern kitchen. Thanks to a partial pureeing, this creamy soup supports

Harry Potter: Hagrid's Bath Buns recipe inspired by the books and movies of Harry Potter by JK Rowling starring Daniel Radcliffe.

A Literary Holiday Cookbook by Alison Walsh comes out in one week (Sept. 8, 2020)! Alison is the creator of Alison's Wonderland Recipes and this is her second cookbook, the first being A Literary Tea Party. She is a clever food creator and has made some very fun creations based on classic literature over the years on her website. * Alison and I are sharing recipes from one another's cookbooks––I'll link to her post on Cook Anime when it goes up! * In her new cookbook, Alison shares dishes perfect for the holidays year round based on such stories as The Legend of Sleepy Hollow, The Hobbit, White Fang, Winnie the Pooh, A Christmas Carol, Redwall, The Chronicles of Narnia, Alice's Adventures in Wonderland, and more! The recipe I'm sharing today is for The Wonderful Wizard of Oz, inspired by the Emerald City and the yellow brick road that leads you there. I've got to say, I had so much fun making this! It's the first time that I've popped popcorn in a pot on the stove and the pipping kernels had me giggling and jumping to keep them in the pot! I did have the lid mostly on as directed, but a few errant kernels leapt out; and I loved it! I like the concept of using pea crisps (you know, those pea pod-shaped airy crisps at the grocery store, maybe with the salad stuff or in the produce section) and crushing them up fine to coat the popcorn; it added a nice flavor. I also like the lightness of the coconut oil, the touch of matcha powder, and the kick from the wasabi peas! If you'd like to purchase A Literary Holiday Cookbook, or would like to know more about it, visit Alison's website for info. and purchase links. * * FYI, another fandom cookbook that released today is Break an Egg: The Broadway Cookbook by Tara Theoharis, AKA The Geeky Hostess! This is her second book, proceeded by The Minecrafter's Cookbook! Note: I didn't have any turmeric powder as required for the recipe (I could have sworn I had some!) so at the last minute I used curry powder instead. Turmeric would have given the popped corn a more vivid yellow color, but the curry wasn't a bad flavor addition! Emerald City Popcorn Ingredients: 5 tablespoons coconut oil, divided 1/3 cup popcorn kernels 1 1/2 teaspoons turmeric 1/2 teaspoon salt 3/4 cup pea crisps, crushed 1/2 teaspoon matcha powder, optional (for added color) 1 cup wasabi peas Instructions: 1. Melt 3 tablespoons coconut oil in a small bowl in the microwave and set aside. 2. Add remaining coconut oil to a large saucepan with high sides and place over medium-high heat. Add 3 popcorn kernels and partially cover with lid. When all three kernels have popped, quickly pour in all the remaining kernels in a single layer. Remove from heat for 30 seconds. Partially re-cover and place over medium-high heat, shaking gently until most of the kernels have popped and the popping sound has reduced to 1 pop every 5 seconds. Transfer immediately to a large bowl. Add reserved coconut oil and salt and toss until well combined. 3. Transfer 3 cups popcorn to a medium bowl and stir in turmeric. 4. Sprinkle crushed pea crisps into remaining popcorn and stir to combine. Stir in matcha powder. Return turmeric popcorn to the large bowl and add wasabi peas. Toss to combine. Recipe from A Literary Holiday Cookbook by Alison Walsh, used with permission.

Jarrett and I made a pumpkin pie on Sunday night, even though I have all the finesse of a muppet when it comes to baking. We have pumpkin puree on the ceiling to prove it and everything. I was nervous about making this recipe, because I could not, for the life of me, figure out how […]

As mentioned in a previous post (see here), I organised a small banquet at home on the occasion of the Saturnalia festival. I love ancient Roman food, and I tried a few more ancient recipes for thi…

xiii p., 1 l., 20 cm

“No taste for pork pie, my lord? The best pork pie we ever tasted, our fat friend would have us believe.” She gestured toward Lord Manderly with her wine cup. “Have you ever seen a fat man so happy…

Known as the grandfather of the modern American donut, the oly koek is one of many foods eagerly described at the Van Tassel's feast in The Legend of Sleepy

Cook your way through the pages of your favorite books.

'The Anne of Green Gables' cookbook is filled with sweet treats and delicious dishes! (Some of which were shared exclusively with us!)

There’s just something about this dish that has always appealed to me ever since I encountered it while roving around in the world of Witcher. Go on, say it out loud. Flamiche. It’s alm…

Mr. Bingley’s white soup, Lady Middleton’s apricot marmalade, Margaret Dods’s pigeon pie, and more literary treats from Georgian England.

Large houses like Downton relied upon their kitchen gardens to supply most of their fruit and vegetable requirements. With enough money, almost anything could be produced, and in the Victorian era, the rich prided themselves on eating out-of-season produce, forced or retarded through skillful garden management. By the twentieth century, as land rents fell and many aristocrats struggled to maintain their estates, the acres of greenhouses were increasingly left to rot, and the boilers that had once heated the hothouses were abandoned. Some were turned into commercial market gardens, while others simply became less ambitious. But as any gardener knows, vegetable gardens left to their own devices produce a glut of produce, and skilled cooks need recipes to deal with that. The original recipe for this soup appeared in Eliza Acton's Modern Cookery for Private Families, one of the best-sellers of the nineteenth century and remaining in print for over sixty years. Cooks who, like Mrs. Patmore, learned their art in the Victorian period would have known it well.

Bake a batch of these buttery little French cakes to have with a cup of tea or coffee. Equipment and preparation: You will need a 12-cup madeleine tray.

Make your own super simple Felix Felicis, also known as Liquid Luck.

Pretend you're dining at Downton Abbey with this technical dish

Serve up an easy version of Queen's Strudel recipe from Fantastic Beasts and Where To Find Them.

You can host a book-themed tea party for the important women in your life on Mother's Day with inspiration from my cookbook, A LITERARY TEA PARTY!

Dinna fash! For your next viewing party, get our Outlander dinner menu and recipes that come straight from Scotland. Ach, their bonny wee treats!

Harry Potter: Treacle Tart - A recipe for Harry Potter's favorite dessert, Treacle Tart, inspired by JK Rowling's book, Harry Potter and The Sorcerer's Stone.