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    The Official Narnia Cookbook: Food from The Chronicles of Narnia by C. S. Lewis
    The Official Narnia Cookbook: Food from The Chronicles of Narnia by C. S. Lewis
    The Official Narnia Cookbook: Food from The Chronicles of Narnia by C. S. Lewis
    Ebook207 pages1 hour

    The Official Narnia Cookbook: Food from The Chronicles of Narnia by C. S. Lewis

    By Douglas Gresham and Pauline Baynes

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    About this ebook

    The only OFFICIAL Narnia cookbook! Explore over 60 illustrated recipes inspired by the classic fantasy series The Chronicles of Narnia. Illustrations in this ebook appear in vibrant full color on a full-color ebook device, and in rich black-and-white on all other devices.

    From the White Witch's spellbinding Turkish Delight to the centaurs' mouthwatering oatcakes and the Dryads' favorite gooseberry fools, each recipe in The OFFICIAL Narnia Cookbook is a culinary tribute to the overwhelming influence The Chronicles of Narnia has had on generations of readers. With anecdotes by C. S. Lewis's stepson, Douglas Gresham, and illustrations by the original artist, Pauline Baynes, this is a delicious way to expand your journey into Narnia whether you are a fan of the books or like to cook and read about food.

    Enjoy these treats with any or all of the seven books from The Chronicles of Narnia—The Magician's Nephew; The Lion, the Witch and the Wardrobe; The Horse and His Boy; Prince Caspian; The Voyage of the Dawn Treader; The Silver Chair; and The Last Battle.

    LanguageEnglish
    PublisherHarperCollins
    Release dateNov 5, 2013
    ISBN9780062245779
    The Official Narnia Cookbook: Food from The Chronicles of Narnia by C. S. Lewis

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    • 4/5
      This is a fun complement to the Narnia series. It has comments from Douglas Gresham about his life with C.S. Lewis and Narnia. The recipes I have tried have all been successful and we had a lovely Narnia party using this book along with our imaginations.

    Book preview

    The Official Narnia Cookbook - Douglas Gresham

    BREAKFAST

    Breakfast is a word that means to start eating again after a time spent not eating anything—to break one’s fast. Different countries have different breakfast traditions. In France breakfast is usually a cup of coffee with a pastry and perhaps a piece of fruit. In Australia and America, steak and eggs are not uncommon for breakfast. In Ireland or England, as well as in Narnia, a wide variety of foods are preferred for breakfast. Porridge, for example, is a common breakfast food. Grilled kippers, fried bacon, eggs, sausages, black and white puddings, kidneys, and mushrooms have been popular down through the ages. Of course, we have to remember that in Narnia there are many different kinds of animals and creatures, and they all have their own tastes and preferences. While Dwarfs would prepare a typical fried breakfast, Pattertwig the squirrel would serve a selection of the lighter nuts. The breakfasts we have in this book are those Narnian breakfasts that are suitable for Sons of Adam and Daughters of Eve.

    PORRIDGE

    Porridge originates in Scotland, where the climate is such that oats grow well. The first porridge was probably made of oats, winnowed to remove most of the husks, and then bashed with a rock and boiled in water. In Britain you can still get old-fashioned stone-ground porridge, just as in the old days when grains were ground between big flat stones in wind- or water-powered mills. To this day, in parts of Scotland and Narnia, porridge is eaten with salt, as a savory food. Many of the people of northern Ireland originally came from Scotland, and Jack sometimes liked his porridge with salt and sometimes sweet. In Narnia quite a few of the creatures like porridge—Giants, Dwarfs, Fauns, Centaurs, and others—and because sugar is imported from Calormen, and there is honey in Narnia and salt from the sea, they eat their porridge either way.

    And here’s porridge—and here’s a jug of cream—and here’s a spoon.

    —THE HORSE AND HIS BOY

    Quick Porridge

    4 SERVINGS

    2 cups milk

    1½ cups water

    ¼ teaspoon salt

    2 cups rolled oats, 5-minute style

    1. In a medium saucepan, bring the milk, water, and salt to a boil.

    2. Stir in the oats and return to the boil.

    3. Lower heat and cook slowly for about 5 minutes, stirring occasionally.

    Old-fashioned Porridge

    4 SERVINGS

    4 cups water

    ¼ 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. For a delicious change in flavor try a spoonful of brown sugar or cane syrup.

    BACON, EGGS, AND MUSHROOMS

    One of the most delicious smells in the entire world is the smell of smoked bacon frying in a pan on a frosty morning. You can get hungry just thinking about it. Put in some fresh free-range eggs and it gets even better. Add some English button mushrooms, and you have a feast almost too good to eat only at breakfast time. Bacon, eggs, and mushrooms with fresh bread and butter and a glass of fresh milk is one of my very favorite meals. Jack liked mushrooms probably more than anything else, and he loved this particular recipe. In Narnia the Dwarfs are wonderful cooks, and this meal is one their most favorite dishes.

    "It was, in fact, the smell of bacon and eggs and mushrooms all frying in a pan."

    —THE HORSE AND HIS BOY

    PER PERSON:

    2 pieces thick sliced bacon

    2 white button mushrooms, cleaned, stems trimmed even with base of cap

    2 large eggs

    2 slices bread, toasted, lightly buttered, and halved diagonally

    1. In a nonstick frying pan over medium heat, cook the bacon, turning now and then, until firm but not crispy. Add the mushrooms and cook until they are wilted. Push the bacon and mushrooms to one side of the pan, and tilt the pan so the fat runs down to the other side. Crack the eggs into a saucer and slide them into the fat, keeping the pan tilted until the eggs are set. When they are firm enough to stay in place, set the pan flat on the stove, cover, and cook until the eggs are

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