By HarperCollinsChildren'sBooks

The merely legit Narnia cookbook! discover over 60 illustrated recipes encouraged by way of the vintage fable sequence, The Chronicles of Narnia, together with the prize-winning recipe from the Narnia Nosh and Recipe international contest.

Illustrations during this publication seem in vivid complete color on a whole color publication gadget, and in wealthy black and white on all different devices.

From the White Witch's spellbinding Turkish pride to the centaurs' mouthwatering oatcakes and the Dryads' favorite gooseberry fools, every one recipe within the reputable Narnia Cookbook is a culinary tribute to the overpowering impact The Chronicles of Narnia has had on generations of readers.

With anecdotes via C.S. Lewis's stepson, Douglas Gresham, and illustrations by means of the unique artist, Pauline Baynes, it is a scrumptious approach to extend your trip into Narnia even if you're a fan of the books or prefer to prepare dinner and skim approximately nutrition. See the contest-winning recipe and...

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Extra info for The Official Narnia Cookbook

Example text

Lower heat and cook slowly for about 5 minutes, stirring occasionally. Old-fashioned Porridge 4 SERVINGS 4 cups water � teaspoon salt 1 scant cup steel-cut oats 1. In a medium saucepan, bring the water and salt to a boil. 2. Stir in the oats and return to the boil, continuing to stir for a minute or so. 3. Lower heat and simmer until the oats are tender and the water is absorbed, adding more water if necessary, about 20–30 minutes. Either version of porridge should be served hot with milk or cream and honey and, if you like, a sprinkle of salt.

Add to the pot. Set aside the tender white bases until step 3. 2. Wash the chicken thoroughly inside and out, and place on top of the vegetables. Add water to just cover the chicken, 4–5 quarts depending on the size of the pot. Bring to a boil; then reduce heat, cover, and simmer until chicken is very tender, about 2 hours. Remove the chicken from the pot. Strain the broth, discarding solids. If time permits, refrigerate the broth and chicken overnight or until the fat congeals, and you can remove the solid fat the next day.

Note: Substitute 3 tablespoons of wildflower honey for the granulated sugar to add a tangy flavor to the mint. PIGEON PIE When I was a boy at The Kilns, there were wild wood pigeons that often raided our vegetable garden for anything they could find. It soon became my job to try to keep them under control with a shotgun, and I was a very proud boy when the cook served a pigeon pie for dinner. Cold pigeon pie is delicious for lunches too. In country areas of England and Ireland, you can still get pigeon pie now and then.

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