The Dracula Cookbook of Blood (Paperback)

by Ardin C. Price (Author)

Editorial Reviews

Product Description
This book is a myriad of authentic recipes from around the world and throughout time with one thing in common: Blood! Two threads have woven themselves throughout all cultures at one time or another: the belief in vampires and cooking with blood. Here they meet and entwine in a "blood curdling delight" for the curious and the hungry. An indispensable reference you will pick up time and again for blood recipes and obscure vampire lore. Enter into the world of Dark Dreams and Blood Puddings as you explore the mysteries of the Undead and cooking!

About the Author
Ardin C. Price, an author and lecturer, is an ordained clergyman. He has been actively involved with the lore of preternatural creatures for over twenty years. He has made several television appearances, both the the U.S. Networks and for the BBC. He now resides in Seattle, where it is overcast most of the time. Although he claims it's because he loves the rain, some think it may be to avoid the sun.

Product Details

• Paperback
• Publisher: Mugwort Soup Pubns (February 1993)
• Language: English
• ISBN-10: 1883281423
• ISBN-13: 978-1883281427
• Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
• Amazon.com Sales Rank: #1,735,861 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

26 of 28 people found the following review helpful:

5.0 out of 5 stars Completely unique, information not readily found elsewhere!, February 3, 1999

By A Customer

The Dracula Cookbook of Blood is the most deliciously unusual book ever published. It is a cookbook for Vampires! Apparently there were two other Vampire cookbooks on the market. One of regular recipes that use stuff such as ³brontosaurus lard² that is butter, and so forth. This may be cute for the white light and pink cotton candy chef. The other is The Dark Shadows Cookbook, favorite recipes of the cast -- fine for film collectors. THIS book, however, is unique. All the recipes contain BLOOD! I agree with the authors a real Vampire would want a real blood cookbook. The recipes are from around the world and from all of our ancestors. They are all authentic recipes. It would seem all indigenous peoples used blood in cooking at one time or another. This book relates the history of blood cooking, along with nutritional and safe cooking procedures, as well as where you can always count on buying blood. It even tells how to take out bloodstains. The book is divided into breakfast, lunch, between meal snacks, main dishes and desserts. Some of the recipes include blood pancakes from Finland, meat stew from Ghana and turtle from the Ozarks. The authors even included three real bat recipes in an appendix just because they could not resist. A bundle of very obscure Vampire lore is interspersed with the recipes. One example is a Hungarian Farkaskoldus. This is a Vampire who when dying takes on the aspect of a werewolf. Another is a Rocky Mountain Vampire with a long flexible snout similar to an anteater and it uses this to suck out the brain through the ear of a sleeping victim. The book is set up so you the reader actually arrive at the castle where the master finds you and introduces you to Rodika, the head of kitchens. She then takes you on a tour the kitchens and that is where you find all the odd and fascinating bits of blood lore. Did you know when the Mongols went on long journeys they would drink the blood from their horses as nourishment? Each individual had a string of eighteen horses and would take a little over half a pint from the vein of a horse daily. This little bit compared to the horse's body weight did not affect the horse and sustained the journeyer. This book is thoroughly enjoyable from the very beginning to the blood-thirsty end.