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Regional Cooking from Middle-earth: Recipes of the Third Age Paperback – January 7, 2003


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Product Details

  • Paperback: 214 pages
  • Publisher: Trafford Publishing (January 7, 2003)
  • Language: English
  • ISBN-10: 155395257X
  • ISBN-13: 978-1553952572
  • Product Dimensions: 10.6 x 8.3 x 0.6 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 2.6 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #1,270,314 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Emerald is a traditional Hobbit name, since my people are originally from the North country, who traveled down into the Shire during the First Age. My history is that of a Fallohide, and a Harfoot Hobbit, since my families are from Long Cleve and from the Bywater region. Originally, Hobbit mothers and grandmothers have been naming their daughters after other relatives and mostly, flowers and precious stones as long as anyone can remember. My Took lineage is from Reginard, who had three sisters: Lily, Sage and Emerald.* The other families of the area thought the Tooks quite odd, since we loved to travel (well, more than most Hobbit families), and also enjoyed the water. Some of us even swam, (something traditional Hobbits rarely did). Today, we are mixed with the races of Man; having traveled outside the Shire again after the end of the Third Age after the War of the Ring, when King Elessar was crowned. My dear ancestor, Cousin Pip (Thain Peregrin) and his lovely wife Diamond (from Long Cleve) went into the lands of Rohan to serve under the rulership of Man from that time forward. We are spread out all over the world now, but our recipes and our family ties continue to be honored no matter where we live. The important thing we always try to remember is that we are all relations. . . one way or another. The next person I meet today is probably a distant cousin, so I always treat them like a long lost friend. This cookbook is to honor those relatives, stories, and some fables that I hope will bring some fun and genuine enjoyment to your family. With my blessings, from our home to yours. . . Sincerely, - Emerald Took *Lily, Sage and Emerald are names of my own family and creation. In Tolkien's works, he does not name the daughters, just the fact that there were some.

Excerpt. © Reprinted by permission. All rights reserved.

BELFALAS BARAN "GOLDEN BROWN FROM THE SOUTHLANDS"
SHRIMP WITH DIJON MUSTARD

* 2 pounds medium/large shrimp, cleaned and deveined
* 1 pound bacon (smoked) or turkey bacon
* 1 large jar of Dijon mustard (or hot and spicy mustard for the extremely brave)
* 1/2 cup organic honey
* 2 oranges
* 1 clove fresh garlic, minced
* Pinch crushed red pepper
* Toothpicks
* Unbleached parchment paper

Preparation time: 15 minutes (it took us much longer than this to wrap all the shrimp).

Tester's note: We bought large shrimp.

Cooking time: 10 minutes.

Cut bacon pieces in half lengthwise and then in half across; set aside.

Place minced garlic in a medium bowl with chopped basil and thyme. Roll shrimp in mixture. Roll shrimp in bacon and secure with a toothpick. Place on cooking sheet on unbleached parchment paper. Sprinkle with a pinch of crushed red pepper. Cut oranges in half and sprinkle with juice . . . not too much. Place in oven on 525 degrees (broiler) for 5 to 7 minutes or till shrimp turns pink. (Our shrimp was precooked, so we broiled until bacon was done.) Turn once. While broiling, mix honey and mustard and a spray of juice from the orange.

Remove shrimp when ready, cooling slightly. Place on serving tray with Dijon bowl in the middle and enjoy! (We had quite a bit of leftover dip, so we suggest halving the recipe.)

Serves 10 to 15 people.

Tested by food editor Suzanne Martinson

------------------------------------------------------------------------

CARDOLAN "SOUTHLANDS" CORN CHUTNEY

* 2 1/2 cups fresh corn, cooked and cooled
* 1/4 cup chopped jalapeno peppers
* 2 tablespoons olive oil
* 1/2 cup chopped sun-dried tomatoes
* 1/4 cup minced garlic
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 tablespoon Dijon mustard
* 1/2 cup chopped black olives
* 1/2 cup chopped red sweet peppers (fresh, or sauteed and cooled)
* 1/4 cup parsley
* 1 dash (or more for the extremely daring) hot sauce

Preparation time: about 10 minutes (45 minutes in refrigerator).

In a large bowl, combine and stir ingredients (we used 3 cups corn). Refrigerate 45 minutes to 1 hour. Use tortilla chips, crackers or burrito shells, or nan bread cut in pieces and serve.

Tester's note: 1 ear of fresh corn equals about 1/2 cup.

Serves 8.


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Customer Reviews

2.6 out of 5 stars
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Most Helpful Customer Reviews

49 of 52 people found the following review helpful By aion on February 18, 2003
Format: Paperback
I received Regional Cooking from Middle-Earth as a Yuletide gift, and was very excited to see it after having read a positive review in the Pittsburgh Post-Gazette. However, after closely looking through the book, I'm sorry to say that I can only give it 1 star. It seems Stephanie Simmons (Emerald Took) had some fun in creating the book, but it's just not what I had in mind. Here are my main problems with it:

* The very title, Regional Cooking from Middle-Earth, is misleading with respect to the content. Most of the recipes (apart from a few exceptions, including interpretations of Ent Draught and Lembas) are pretty modern and commonplace, such as hamburgers, chili, three-bean-salad, deviled eggs, etc. There is nothing resembling Middle-Earth in these versions of typical American foods, and their banality is disguised by an exotic Elvish name.

* The recipes are supposed to reflect geographical regions, and I know that the author's intent was to leave many of them open to vegetarians and sometimes vegans (which is great), but she uses vegetable oil (something I can't imagine being widely available in Middle-Earth, except perhaps far South) as the fat in sweets such as cakes. It seems more likely that butter would be used instead. Speaking of not being widely available in Middle-Earth, I doubt Miracle Whip (which appears in recipes) existed there, either.

* It is self-published (spiral-bound). Spiral binding can be useful in a cookbook, but the unprofessional look of the text ends up being more annoying than charming. The font used throughout the book is presumably meant to look quaint, but unfortunately makes readability a problem.
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24 of 29 people found the following review helpful By Lord Daniel on March 1, 2008
Format: Paperback
"Beer, cheese, pastry, a little win, good, simple food, none of that cuisine mystique". A direct quote form J.R.R Tolkien himself.

Dear Lord, what a travesty.

The Food of Middle Earth, particularly the Shire, is specifically and unequivocally based on that of rural England in the Eighteenth and Nineteenth centuries.
No Garlic. No Shrimp. No chocolate or cocoa. No chili. No bison! No peppers.
I was so very excited to see this book, and then, God, what wasted effort. This book is disgraceful. I hate to say it, I hate to be so critical of this womans efforts, but it has to be said. Do not buy it.
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12 of 14 people found the following review helpful By Lunalupina on January 20, 2012
Format: Paperback
Some call it a labor of love, and I am sure in the very small circle of the author's friends it is loved. But outside that circle? Don't be taken in, the recipes are not from middle earth -- there are barely half a dozen that even have connection to the books. The rest are created fan fiction supplements made by someone who thinks of themselves as a hobbit. Though I am sure hobbits never used milk powder.

The recipes don't even attempt to be old English in nature, instead what you get is crappy american recipes with a loosely translated elvish name slapped on them.

Don't waste the money! There are better free recipes available on the net!
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5 of 6 people found the following review helpful By tarotqueen on May 13, 2012
Format: Paperback Verified Purchase
I got this book thinking there would be a few thing inaccurate like potatos from the new world or black pepper. There is a curry recipe for the elves of lothlorian. Elves eating curry WTF! Also there are a lot of recipes that add sugar to what should be a savory dish, now my cabbage is too sweet for a side dish but too much of a vegtable for desert and it's just really yucky.
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