- Hardcover: 256 pages
- Publisher: ADAMS MEDIA (18 September 2010)
- Language: English
- ISBN-10: 9781440503252
- ISBN-13: 978-1440503252
- ASIN: 1440503257
- Product Dimensions: 17.8 x 2.3 x 23.2 cm
- Boxed-product Weight: 567 g
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: 17,203 in Books (See Top 100 in Books)
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Unofficial Harry Potter Cookbook Hardcover – Deckle Edge, 18 Sep 2010
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Hardcover, Deckle Edge
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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." --Maria's Space blog "After a long winter's day, ever wish you could just cozy up in the Burrow and have Molly Weasley whip you up a little roast chicken with mashed potatoes? Now you can...with a bit of Muggle work. There are some delectable-sounding treats, including a lot of stick-to-your-ribs winter fare. It sure is fun cooking to these literary references. And if you have any plans to throw a Harry Potter theme party, this cookbook is a must-have." --GeekMom "From Cauldron Cakes to Pumpkin Pasties...this magical tome for muggles is filled with awesome facts about each recipe." --The Book Table Blog "We love it!! In fact, we're such geeks, my husband and I planned our weekly date nights around this book. This book has everything Harry Potter. Not only does this cookbook have delicious recipes that make me feel like I'm in the Harry Potter story, but it cites each recipe from the book, so I know exactly where to imagine myself while eating these delicious treats. So...if you are geeky (like we are) and love good recipes (which we do), I highly recommend this cookbook!" --Pink Apron blog "This cookbook is extremely comprehensive. With more than 150 recipes, it includes foods explicitly mentioned in the Harry Potter books. The author includes historical tidbits about the recipes. I love this kind of thing. The cookbook features delicious-sounding dishes that you could easily whip up in your own kitchen." --Food Lush blog
"If your kids love Harry Potter, nothing is going to inspire them to get in the kitchen like this cookbook. Some of the best parts of the Harry Potter books are the rich descriptions of the holiday feasts at the Great Hall. With this book, your kids can make Harry's favorite dessert (treacle tart, of course). They can make the mince pies that Mrs. Weasley sends Harry every Christmas, and the pumpkin pasties from the Halloween feast scene I loved reading as a kid. They can even make Mrs. Dursley's pudding--the one Dobby destroys in the beginning of The Chamber of Secrets. As long as you don't mind your kids going down the weird meat-pie, haggis, and Scotch collop-filled path that is the world of British food, this book is sure to be a hit."--Epicurious
"This book could rightly be regarded as something like a portkey; to open it is to at once be transported back to a living world of ... culinary delights. A pleasant stroll down memory lane with old friends. It's a walk worth taking for many reasons, not least of which is the abundance of good eating to be shared along the way."--Flavorful World
"Manage all your kitchen mischief, such as Cauldron Cakes and Molly's meat pies. We won't tell if you pretend your mixing bowl is a cauldron." --BookRiot
"If your loved one in a whiz in the kitchen, they'll love the Unofficial Harry Potter Cookbook. This top-rated cookbook has recipes for all the classic Harry Potter treats, from Treacle Tart to Pumpkin Pasties. Maybe if you're lucky, the recipient will share the magical results with you!" --Reviewed.com
"Includes recipes for the fictional foods from the series, like cauldron cakes and treacle, and is a fun way to get kids interested in Harry Potter also interested in food."--New York Magazine, Best Cookbooks for Kids
About the Author
Dinah Bucholz taught English before working as a copyeditor for a book publisher. A passionate pie baker known for her fine desserts, Bucholz is now a full-time mother to her four children in Philadelphia, PA. Visit her website atwww.unofficialharrypottercookbook.com.
From the Publisher
Apparently, Harry loves anything treacle. He’s always reaching for the treacle tart, and he seems to really like the treacle pudding Mrs. Weasley prepared for dessert the night before he left the Burrow for Hogwarts (see Harry Potter and the Chamber of Secrets, Chapter 5).
Treacle is like molasses and is made during sugar refining. Black treacle is like dark molasses, and light treacle is also called golden syrup, which can be found in some supermarkets and specialty food stores. The light variety is so good that if you buy it you might find yourself sneaking spoonfuls every now and then.
1. Fill a large pot with water and place a shallow bowl upside down inside the pot. Bring the water to a boil. Butter and flour a 2½-quart round baking dish or glass bowl and its lid; set aside.
2. Whisk the flour, baking soda, baking powder, and salt together in a mixing bowl and set aside. In a large mixing bowl, beat the butter, sugar, and the ⅓ cup golden syrup or molasses, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing at medium speed until incorporated, about 30 seconds after each. Add the lemon zest and juice and beat until incorporated. Scrape down the sides and add the flour mixture alternately with the milk, mixing on the lowest speed just until incorporated and beginning and ending with the flour. Use a rubber spatula to scrape the sides and bottom and fold the mixture together.
3. Pour the ½ cup golden syrup or molasses into the bottom of the baking dish or glass bowl. Scrape the batter into the dish and smooth the top with the rubber spatula. Cover tightly with the lid and place it in the pot on top of the overturned bowl, making sure the water comes halfway up the sides. Cover the pot and simmer for 2½ hours. Check every so often to see if more water needs to be added (don’t let the pot boil dry).
4. Remove the pudding from the pot. Remove the lid and invert the pudding onto a serving dish. Serve with warmed golden syrup.
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 sticks butter, at room temperature
- ½ cup granulated sugar
- ⅓ cup golden syrup or light molasses
- 3 large eggs, at room temperature
- Grated zest and juice of 1 lemon
- ⅔ cup milk, at room temperature
- ½ cup golden syrup or light molasses, plus more for serving
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Anyways the recipes are phenomenal, especially the pies! It's pretty basic sometimes, it's more European type quisiene so if you don't like haggis, liver, lamb, or other English/Scottish dishes etc then these recipes aren't for you.
The book references are cute and I vaguely remember some of them, my younger siblings go crazy when I make anything from this book because they love Harry Potter.
Most recently I made meat and potatoe pies from pg 44, the recipe makes 6 pies and I assumed from the size they wouldn't be very filling so I made 12. Boy was I wrong, 2 of these things and you're in a food coma, can't wait to make more though!
I'd recommend it to anyone who really wants to know what toad in the hole really is!
If you’re a Harry Potter fan and an avid cook or baker, it’s a must have.