radiantfracture (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
radiantfracture) wrote2024-08-15 03:52 pm
radiantfracture) wrote2024-08-15 03:52 pm
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Regional Cooking from Middle-Earth: Recipes of the Third Age (More randomness)
Have you got a favorite in the genre of Literary Cookbooks?
Or -- though this is a separate genre and a bit out of fashion now -- Those Novels with Recipes in Them? (See Like Water for Chocolate.)
I have a cherished book produced two decades ago through the print-on-demand place, called Regional Cooking from Middle-Earth: Recipes of the Third Age.
The cookbook is divided regionally -- Shire, Bree, Regions of Rohan, etc., and also has an Index by Season. I think all the recipes are given both in English and in the local languages. It is the very exemplar of a labour of love.
I am almost certain I have never cooked anything from this book, but I feel happier knowing I could. There are three kinds of lembas. The recipes are simple and practical. There is a rabbit stew. Tarcoron, "high mound" is better know in this age as Yorkshire Pudding.
Why the question
I was thinking of trying to make batch cooking feel more appealing by making it literary-flavoured. I did once make a pretty passable Boeuf en Daube for a party.
(So the Surrealist Cookbook would be unhelpful in this instance. I want to make real food for my real body to eat. I just want to eat some ideas at the same time.)
--any edible and palatable crossover would do, really. Cheers!
(For example, I count New England Spider Cake as literary because I learnt it from a post bysovay .)
§rf§
Or -- though this is a separate genre and a bit out of fashion now -- Those Novels with Recipes in Them? (See Like Water for Chocolate.)
I have a cherished book produced two decades ago through the print-on-demand place, called Regional Cooking from Middle-Earth: Recipes of the Third Age.
The cookbook is divided regionally -- Shire, Bree, Regions of Rohan, etc., and also has an Index by Season. I think all the recipes are given both in English and in the local languages. It is the very exemplar of a labour of love.
I am almost certain I have never cooked anything from this book, but I feel happier knowing I could. There are three kinds of lembas. The recipes are simple and practical. There is a rabbit stew. Tarcoron, "high mound" is better know in this age as Yorkshire Pudding.
Why the question
I was thinking of trying to make batch cooking feel more appealing by making it literary-flavoured. I did once make a pretty passable Boeuf en Daube for a party.
(So the Surrealist Cookbook would be unhelpful in this instance. I want to make real food for my real body to eat. I just want to eat some ideas at the same time.)
--any edible and palatable crossover would do, really. Cheers!
(For example, I count New England Spider Cake as literary because I learnt it from a post by
sovay .)§rf§