Dinah Bucholz - The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory--More Than 150 Magical Recipes for Muggles and Wizards
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With this cookbook, dining a la Hogwarts is as easy as Banoffi Pie. With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly delicious meals drawn straight from the pages of your favorite Potter stories, such as:
- Treacle Tart, Harrys favorite dessert
- Mollys Meat Pies, Mrs. Weasleys classic dish
- Kreachers French Onion Soup
- Pumpkin Pasties, a staple on the Hogwarts Express cart
With a dash of magic and a drop of creativity, youll conjure up the entrees, desserts, snacks, and drinks you need to transform ordinary Muggle meals into magical culinary masterpieces, sure to make even Mrs. Weasley proud.
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THE
UNOFFICIAL
HARRY
POTTER
COOKBOOK
From Cauldron Cakes to Knickerbocker Glory More Than
150 Magical Recipes for Wizards and Non-Wizards Alike
DINAH BUCHOLZ
This book is unofficial and unauthorized. It is not authorized, approved, licensed, or
endorsed by J. K. Rowling, her publishers, or Warner Bros. Entertainment Inc.
Copyright 2010 by Dinah Bucholz
Foreword copyright 2010 by George Beahm
All rights reserved.
This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews.
Published byAdams Media,
a division of F+W Media, Inc.
57 Littlefield Street, Avon, MA 02322. U.S.A.
www.adamsmedia.com
ISBN 10: 1-4405-0325-7
ISBN 13: 978-1-4405-0325-2
eISBN 10: 1-4405-0852-6
eISBN 13: 978-1-4405-0852-3
Printed in the United States of America.
10 9 8 7 6 5 4 3 2 1
Library of Congress Cataloging-in-Publication Data
Bucholz, Dinah.
The unofficial Harry Potter cookbook / Dinah
Bucholz.
p. cm.
Includes index.
ISBN 978-1-4405-0325-2
1. Cookery, English. 2. Potter, Harry (Fictitious character) 3. Rowling, J. K. Characters Harry Potter. 4. Potter, Harry I. Title. II. Title: Harry Potter cookbook.
TX717.B87 2010
641.5942 dc22
2010019544
This publication is designed to provide accurate and authoritative information with regard to the subject matter covered. It is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional advice. If legal advice or other expert assistance is required, the services of a competent professional person should be sought.
From a Declaration of Principles jointly adopted by a Committee of the American Bar Association and a Committee of Publishers and Associations
Many of the designations used by manufacturers and sellers to distinguish their product are claimed as trademarks. Where those designations appear in this book and Adams Media was aware of a trademark claim, the designations have been printed with initial capital letters.
This book is unofficial and unauthorized. It is not authorized, approved, licensed, or endorsed by J. K. Rowling, her publishers, or Warner Bros. Entertainment Inc.
The following recipes were created for this book by Chef Chris Koch. Chef Chris, a classically French trained chef, is the culinary director of a Philadelphia cooking school, kitchen director for a number of TV shows, and author of Learning the Basics: A Home Cook's Guide to the Kitchen. You can visit his website at www.chef-chris.com.
English Fried Eggs and a Gammon of Bacon
Tender Roast Loin of Pork with Variations
French Onion Soup
Melton Mowbray Pork Pies
English Farmhouse Scrambled Eggs and Bacon
Breaded Pork Chops
Queen Victoria's Soup
Chicken and Ham Pie
Bouillabaisse
Stewed Tripe and Onions
Also thanks to Abe Polatsek for contributing the recipe for The Roast Beef of Old England.
This book is available at quantity discounts for bulk purchases. For information, please call 1-800-289-0963.
For Heshy
First I thank God, who is the source of all blessing. Second, I thank my husband, Heshy, who insisted I put him next to God in my acknowledgments, for more reasons than this book has space for.
George Beahm, author of Fact, Fiction, and Folklore in Harry Potter's World and Muggles and Magic, generously gave of his time to advise me on how to sell my book to an agent.
Mary Sue Seymour is probably the fastest, most efficient, and most professional agent out there. I am fortunate and blessed that she offered to represent this book.
Thanks to my editor at Adams Media, Andrea Norville, who saw the potential for this book and whose enthusiasm turned it from an idea into a reality.
Thanks to Kate Petrella for her thorough copyediting of the manuscript.
Thanks to Chef Chris Koch for his contribution to this book. Chef Chris developed those recipes that I could not due to my kosher diet.
Thanks to Chevi Schainbaum, Cheryl Albert, Yaffa Yermish, Ayala Tarshish, Israel Tarshish, Abe Polatsek, Naomi Polatsek, Batsheva Polatsek, Atara Eiss, and Goldy Joseph. And my friends, neighbors, and the engineers at L-3 for taste-testing (they were more than happy to oblige). So many people offered help and advice that it's inevitable I should leave someone out. If you are that someone, please forgive me.
I thank my mother, Esther (Amsel) Polatsek, who taught me how to cook, and my father, Alex Polatsek, who taught me that in a moral dilemma, the harder choice is often the right choice.
Thanks to my parents-in-law, Frimmy and Meyer Bucholz, for their love and support.
Finally, but no less dearly, thanks to my kids, Elisheva, Sarah, Eliyahu, and Toby, for their honest opinions on the food.
Harry Potter's first taste of Hogwarts, as it were, is an eye-opener. While the Dursleys did not completely neglect to feed Harry, they never allowed him to eat as much as he wanted. So at his first Hogwarts feast, for the first time in his short life, he is allowed to eat as much as he likes (see Harry Potter and the Sorcerer's Stone, Chapter 7).
Each school year at Hogwarts begins with a celebratory meal in its cavernous Great Hall. No doubt those magnificent meals left an indelible impression on a young Harry, who hungered for more when living with his Muggle relatives: a feeling of kinship and of family that he clearly lacked; a desire to know his clouded past, which had been carefully and deliberately hidden from him at all costs by his duplicitous uncle and aunt, the detestable Dursleys; and most of all, a desire to realize who he truly is, living in two diametrically opposed worlds, the unimaginative Muggle world and the enchanting world of wizards, his true home.
Though we Muggles will never get to taste life in the wizarding world, we must console ourselves with sampling the food Rowling writes about so lovingly.
In her seven novels, food breakfast, lunch, dinner, and snacks plays an important part, an essential ingredient that helps complete our picture of life at Hogwarts. That's especially true for American readers who are largely more familiar with Big Macs and fries at McDonald's than with traditional British cuisine: Black Pudding, Crumpets, Spotted Dick, Kippers, Steak and Kidney Pie, trifles, and other dishes.
Fortunately, we Americans do share a commonality with some of the foods mentioned in Rowling's novels and this delightful cookbook. First on that list is ice cream, which of course is universally loved and needs no explanation to Americans. (We each consume 23.3 quarts annually, according to www.makeicecream.com.)
Candy, too, is a universal favorite, though wizards get to enjoy confections not available to Muggles: Jelly Slugs, Fizzing Whizbees, and Fudge Flies, to name a few (see Harry Potter and the Prisoner of Azkaban, Chapter 10).
Rowling's mouth-watering dishes, desserts, and candies are left to our imaginations, hungry for more information about their appearance and taste. The Muggle-created versions, to be sold at The Wizarding World of Harry Potter in Universal Orlando Resort, are the closest we'll get to actually enjoying them. But for those of us not lucky enough to travel to Florida, what's left to savor?
Traditional British cuisine, which is the subject of this marvelous book by Dinah Bucholz, who serves up an enticing selection of recipes for Muggles who hunger for a taste of England.
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