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The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory--More Than 150 Magical Recipes for Muggles and Wizards (Unofficial Cookbook) Hardcover – Deckle Edge, September 18, 2010

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Read an Excerpt from the Book
View some sample recipes from The Unofficial Harry Potter Cookbook. [PDF]

Product Details

  • Age Range: 9 - 18 years
  • Grade Level: 4 and up
  • Series: Unofficial Cookbook
  • Hardcover: 256 pages
  • Publisher: Adams Media; 8/19/10 edition (September 18, 2010)
  • Language: English
  • ISBN-10: 1440503257
  • ISBN-13: 978-1440503252
  • Product Dimensions: 7 x 0.9 x 9.1 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (433 customer reviews)
  • Amazon Best Sellers Rank: #2,864 in Books (See Top 100 in Books)

Editorial Reviews


"Cooking dishes from popular fantasy books--from Harry Potter to A Game of Thrones to the Twilight vampire tales--has become a pastime for fans seeking to immerse themselves in their favorite fictional worlds. Literary foodies are trading tips on how to cook eel pie and nettle soup, sharing ideas on blogs, YouTube and Twitter, and occasionally scoring cookbook deals. The Unofficial Harry Potter Cookbook, which came out last year, has sold more than 150,000 copies." --The Wall Street Journal

"The Harry Potter series is filled with all sorts of fantastic magic, but some of the most memorable moments are centered around the fantastic edibles that J. K. Rowling created. Lucky for all of us muggles, Dinah Buchholz has penned The Unofficial Harry Potter Cookbook, a guide to recreating all sorts of witchy and wizardy vittles introduced throughout the series." --Serious Eats

"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

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 at

More About the Author

Dinah Bucholz is the official author of The Unofficial Harry Potter Cookbook. Dinah was born to a large family and grew up in a small New York City suburb called Monsey.

Dinah's first experience with baking occurred when she received for her ninth birthday a toy mixer from her mom that actually worked. She mixed up a chocolate cake batter without following a recipe and then poured the brown glop into plastic bowls and set them in the oven. Thankfully, she forgot to turn the oven on.

Today, Dinah lives in Philadelphia with her husband, five children, and a cat. She spends her time cooking and writing and wearing a professional-looking white chef's apron when she remembers to put it on.

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Customer Reviews

The recipes are easy to follow, fun, and most of all delicious!
Great book, as a fun book to read as well as getting a few interesting recipes to try.
My favorites are pumpkin pasties, hot chocolate, and kreacher's french onion soup!
Samanthasaurus Rex

Most Helpful Customer Reviews

171 of 183 people found the following review helpful By Aviva on September 6, 2010
Format: Hardcover Verified Purchase
This cookbook is geared for children and young adults but it will please readers, cooks, and Harry Potter fans of all ages. My kids (ages 14, 12, and 8), have finally found an activity they can all agree on - cooking and sampling savory Harry Potter recipes. This book covers every single recipe that appears in all seven of the Harry Potter books. Ever wonder what Pumpkin Juice tastes like? Or Treacle tart? Well, you're about to find out!
Just crack open this book for easy to follow recipes, that have been authenticated and thoroughly researched and tested. Adults and children will delight in tracing their favorite Harry Potter delicacies back to the original source, while recreating some of these magical moments.
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206 of 249 people found the following review helpful By Amy Small on April 19, 2011
Format: Hardcover Verified Purchase
* Recipes: Some of the recipes are a little bit silly and overly simple (I'm thinking of the recipe for bacon... Ingredients? Bacon). Some of the recipes sound disgusting to this non-foodie American, like Haggis or Steak and Kidney Pudding.

Most of the recipes fall into the category of VERY simple, like mashed potatoes and buttered peas, or VERY complicated, like the Herbed and Spiced Fried Sausage Patties that call for ingredients like veal (?!), grated lemon zest, and dried marjoram.

Still, I've tried a few of the recipes, and the Cinnamon Pull-Apart Breakfast Rolls are seriously delicious, as are the Cheesy, Chivy Scrambled Eggs.

* Not really party food: Almost all of the recipes in this book are for sit-down meals. If you're looking for a book that has more fun-sized treats and appetizers for a Harry Potter party, I'd recommend The Unofficial Harry Potter Party Book: From Monster Books to Potions Class!: Crafts, Games, and Treats for the Ultimate Harry Potter Party, which includes more of the party-food type of recipes.

* Biggest Annoyance: No pictures. It's really hard for me to tell if something is appealing enough to make without seeing a picture first. Some of the recipes in here are for things I've never heard of, so I would have no idea what it should look like, like mince pies.

* No Butterbeer: I assume because of trademark issues. Too bad.
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29 of 32 people found the following review helpful By C. G. King TOP 100 REVIEWERVINE VOICE on November 16, 2010
Format: Hardcover Verified Purchase
My nine-year-old Harry Potter fan grandson is greatly enamored with this cookbook, but I'm not so enthused. The format and recipes follow the books well and he instantly lit up at the thought of having Cauldron Cakes for breakfast among other things he recognized and was eager to try. I'd hoped he could make the recipes himself but they are much more elaborate than I expected. Some require roasting nuts, tempering eggs, boiling sugar, deep-frying or using the food processor, for example, not things I want a nine-year-old trying. Many of the processes seem needlessly complex like making a sugar syrup for lemon pops instead of just whisking the sugar into the cold liquid until it dissolves (which we did and it worked fine).

I did appreciate that my grandson was interested enough in tackling some recipes that he was willing to learn about kitchen gadgets and processes. He learned how to measure and what various terms meant and was proud of his results, but I changed some things to facilitate his being able to work more independently. He learned about substitutions because a number of the ingredients were not available in my well-stocked kitchen. I actually had a pie pumpkin for example (for pumpkin juice) and turbinado sugar but don't keep things like dried currents or mincemeat on hand all the time. I usually cook from scratch so have raw ingredients, but many recipes still required a trip to the store. I was surprised more shortcuts weren't included to appeal to kids or inexperienced cooks who wanted to try their hand. Some of the recipes had two pages of instructions and most of the book is in miniscule font that I had trouble reading.

On the good side, the layout of the book was great fun for my grandson.
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201 of 244 people found the following review helpful By PenP on February 14, 2011
Format: Hardcover
Heard about this from a well-known fansite and immediately put it down on my wishlist. Well, whilst the idea is good, the execution is very disappointing. As a Brit, I have already eaten a good number of the recipes mentioned and have made quite a few of them. However, the recipes in this book seem terribly over-complicated for even me to follow. And as far as things like trifle are concerned, the main wow factor is the presentation, which must be very hard for those who have never seen these foods before. Photos would have made it better.
Not to sound harsh, but I don't think the author herself has actually been to the UK and sampled these foods from restaurants or peoples kitchens. To really demystify them for non-Brits, you can't just experiment and hope for the best; you need to compare them to the real thing and then try to adjust them to suit whatever products are sold in America.
As for the example pages shown, I have never heard of two rashers of bacon being called a "gammon". They're just rashers. It might be a regional thing, but I've asked others and they don't call them that either. Gammon is meat from the hind legs of a pig. I might be nitpicking, but if you're going to add in interesting asides, they have to be accurate.
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