Customer Reviews

Cooking by Moonlight: A Witch's Guide to Culinary Magic

5 star:		(14)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

LOVE this book!! The blessings are very nice, and I like how she explains the concept of seasonal eating, and how different foods are complimentary to the seasons. This information goes well with her other book 'Cooking By the Seasons', which I also highly recommend.

My favorite recipes are: chilled roasted red pepper soup, chilled avacado soup with lime, savory muffins, balsamic roasted chicken with peppers (this one is DIVINE!), crabmeat enchiladas (not authentic Mexican food, but not meant to be; VERY good!), and lemon herb cookies, pumpkin cheesecake (yummy!). Like her other cook book, the recipes are exotic enough to be exciting, but not so exotic that it's hard to find the ingredients. Unlike her other cook book, this one is NOT vegetarian.

If you are a Pagan, then you will probably love this book. If you are not, then you should try to look past the things that you don't like and go straight to the recipes. They are worth any skimming you might have to do.

Ms. Allrich presents us with a cookbook to compliment Her "Cooking by the Seasons" with recipes that are inspired by the cycles of the moon.

From kitchen blessings to pantry essentials to herbal necessities, Ms. Allrich lays the foundation to begin working your own personal magic at each of the moons of the year. Recipes like Crab Cakes with Cranberry-Orange Salsa for the Long Night's Moon (December moon) to Sherry-Walnut Goat Cheese Spread for the Flower Moon (May Moon), there are recipes that are seasonal, well balanced menus and mouth watering temptations.

The idea of this book is to eat foods that are in time with the seasons and to prepare meals that are healthy and well balanced. To many of us this might seem almost impossible, but the introduction of the book says it all; "By consciously setting aside time to mark this Wheel with celebration and tuning into the wisdom of seasonal foods, we deepen our connection to nature's lessons; we create meals that are not only healthful, but sacred as well - food that nourishes both body and soul."

I have to admit I am "kitchen challenged" and some of the dishes seemed at first glance to be beyond my limited capabilities of ordering out. But you just can't get dishes like "Summer Tomato Salad with Fresh Basil" from the take out center, and it does not require anything more than a knife and a few minutes. Also she offers some helpful hints, like do not refrigerate tomatoes or they will lose their sweet texture. Gee, I didn't know that.

Ms. Allrich offers some wonderful recipes, some good advise and a way for us to get into the cycles of the land a bit more than just following the seasons or the cycles of the moons. Taking what the earth has to offer in the way of foods and bringing them to the table is one more bond we can make in our connection to the land.

This is a wonderful book, some great ideas and some recipes I am sure will delight the tongue and the heart. It is a "must have" for any pagan who cooks even if it is only occasionally.

The recipes comprising Cooking By Moonlight: A Witch's Guide To Culinary Magic are in balance with the seasons and in harmony with the phases of the moon. From Pesto Artichoke Hearts Baked in Parmesan; Orange-Walnut Scones; and Creamy Garlic Grits; to Maple-Pecan Roasted Squash; Strawberry Snow; and Blue Moon Berry Crisp, Cooking By Moonlight recipes are easy to prepare, delightful to serve, and delicious to consume. Of special value to Wiccans are the additional chapters devoted to "Love Foods and Practical Magic", "Using Herbs and Spices Magically", "Lunar Lessons and Moonlit Menus", and "Goddess-Worth Beverages".

Karri Ann Allrich does it again in this new cookbook, Cooking By Moonlight.

In this book, she explains what foods, herbs and spices should be eaten with each lunar phase as well as which season, and provides details why these food items are so important to us physically and spiritually, as well as why each lunar phase is so important to us as well.

She includes a dictionary that gives explanation to the meaning behind each food item, plus ways in which to utilize them.
The book includes ideas on how to stock your pantry, which is extremely useful if you are new to cooking on a regular basis, or if you are trying to eat healthier as one will if you use this book.

She also offers menu ideas for each moon, and describes the meaning behind that lunar month.

She also clarifies how we should listen to out bodies as to what they need. The manner in which she described this made so much sense to me, it made me feel better about my body size and shape.

Her recipes are easy to read, effortless to prepare and delicious to eat. Examples of some of the delectable dishes you too can enjoy from this book are: Santa Fe Rice, Grapefruit and Spinach Salad, Balsamic Roasted Chicken With Peppers, Chilled Cucumber Soup, and Strawberry Snow.

This cookbook was so good, I also recommend Karri Allrichs new cookbook entitled: "Cooking by the Seasons".

Imagine a monthly tribute to the Old Ways, in the form of a natural and healthy feast!

I thumbed through this book with a friend, and after countless groans and mouthwatering noises, my friend instructed me to make "Athena's Olive and Artichoke Chicken on Angel Hair Pasta." This dish has white wine, capers, and feta cheese. "Go ahead," she said, "you have all those things, I've seen them in your house! I'll get the feta cheese."

"Cooking by Moonlight," helps you cook with harmony to the seasons and moon phases. You could choose dishes at random, anything from drinks, to appetizers, salads, entrees, and desserts.

Learn how to make a simple winter wassail with cider and wine, salmon and sun-dried tomato dip, Santa Fe chicken soup, Indian fry bread, Grecian quiche, creamy garlic grits, and something I'm already hoping to taste on my birthday, "flourless dark night cake." It is "for those who prefer their chocolate as intense as possible!"

If you prefer a menu with more structure, meal suggestions for each moon can be found, here is an example of February's "menu for the quickening moon" : pesto artichoke hearts baked in parmesan, white bean soup with Rosemary, creamy garlic grits, savory muffins, baked chicken breasts in lemon tarragon cream, lemon-ginger green beans, coconut-whipped winter squash, baked croissant pudding, and dream-walker tea. Yummy!

Natural and organic foods are suggested, and there are many recipes helpful to vegetarians also.

"Cooking by Moonlight" keeps moving to the top of my book pile, and already has many bookmarks and projects I can't wait to try. This title will be a part of your kitchen for many years!

In a world that often seems to be veering dangerously out of control, it seems vital to try to connect to the Earth in any way possible; what could be more fitting or satisfying than to make such a connection through food. In this elegant and poetic book, Ms. Allrich makes a strong and mouthwatering case for using ingredients specific not only to the seasons, but to each of the thirteen moons of the year. This is hardly a sacrifice, not with dishes like Olive and Rosemary-Raisin Focaccia; Pesto Artichoke Hearts Baked in Parmesan; Lemon Vegetable Penne with Pine Nuts; Sweet Potato Cakes with Lime Cream; and Frozen Margarita Pie. The recipes seem (to this novice cook) to be sophisticated, yet surprisingly easy to follow and quick to prepare. Be forewarned, however: looking through it on an empty stomach is guaranteed to produce severe hunger pangs.

I'll be the first to admit that I picked up "Cooking By Moonlight" simply because of the bewitching title, but it was the content of folk lore combined with the delectable recipes that convinced me to order 4 copies. (One for me, three for my friends who also explore culinary magic.)And that's just it... the recipes are magically easy to prepare, and when the dishes are brought to the table, they are savored with every bite. Also love the hints of romantic aura that Karri Allrich infuses in her book. It's just a plain great read, and she induces you to try every blessed recipe in that book! Have you tried the flourless dark night cake? Or the portobello and chicken stroganoff? Or the melted goat cheese and balsamic peppers with crostini? The list goes on and on, and I'm wondering as I write this what recipe I'm going to try for my dinner tonight. Karri Allrich is a creative cook, and a gifted writer. The two together make for a cookbook that must be first in line on your bookshelf.

I was very fortunate to receive this book as a gift by someone who shares my interests and tastes. I especially loved the chapter on Love Foods and Practical Magic. The author has a wonderful way with words and a true connection with the power of foods.
The recipes are both creative and delicious, with Coconut Whipped Winter Squash and Flourless Dark Night Cake being my favorites of the ones I have tried thus far.
There are so many heavenly recipes in this book I am undecided which to try next.

Cooking By Moonlight reminds us that food is not merely fuel; food that feeds us body and soul nourishes us on many levels. Magic in the kitchen is food stirred with love and a smattering of spice and intention. Kitchen alchemy is right at our fingertips. With clear guidance from author Karri Ann Allrich readers will discover how to use the waxing and waning energies of the thirteen moons to conjure delicious edibles for all seasons. From Kitchen Blessings (beautiful prayers for each moon phase) to stocking a moonlit pantry, from tips on love magic and igniting passions, to specific foods and herbs that help heal relationships or invite protection and prosperity, there is a wealth of information here for any aspiring kitchen witch, adept cook or would-be moon goddess. The recipes are creative and mouthwatering, from Blue Moon Berry Crisp to Lemony Chicken Caesar Salad. There is something to please everyone. This is truly a divine cookbook!

Advice on what to keep stocked in your kitchen, as well as attributes of various 'love foods', which foods are best to eat under which moon and season, and why. Excellent recipies, most of the ones with meat ingredients have vegetarian alternatives, which, being a vegetarian, I consider very thoughtful.

I do own a few cookbooks, but they're quite dusty, as I don't generally cook. I've got a few recipies and things I know how to assemble, but that number doesn't top a dozen. And half of them simply require adding milk to a package of dried flakey bits. If it can't be made in 10 minutes or less I dunno how. But a cookbook was sent with a neo-pagan spin, and how could I resist giving it a go?

I made the Cinnamon Zucchini Bread (pg. 117), the ingredients were simple enough, but I had no idea what it meant to 'fold in the zucchini', I called my sister who is a baker, and she told me, thinking I was an idiot for not immediately understanding. This easily could have been idiocy on my part, but an apendix of 'Baking Terms for Dummies' would have been helpful. At any rate, the bread turned out to be absolutely delicious.

Very Gooddess-centric (there is little mention of the God throughout this book) it contains many references to 'Wise Woman' (though none to Cunning Man), this is a cookbook clearly meant for women. Though I'm sure both sexes will appreciate the tastey recipies found within, however it would have been nice to see a bit more of a nod to the fellas. That, and a gloassary would be my only complaints, otherwise it's a delightful book, an excellent addition to the library of any kitchen witch.