Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

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

2.9 out of 5 stars 9 customer reviews

See all formats and editions Hide other formats and editions
New from Used from
"Please retry"

Dinner just got easier with eMeals
Each week you'll receive seven new simple, healthy meal plans. Our food experts create easy-to-prepare recipes featuring real food your whole family will love. Try it FREE
click to open popover

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.


* 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



* 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.


New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Paperback: 214 pages
  • Publisher: Trafford Publishing (January 7, 2003)
  • Language: English
  • ISBN-10: 155395257X
  • ISBN-13: 978-1553952572
  • Product Dimensions: 8.2 x 0.5 x 10.8 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 2.9 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #1,807,133 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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.
Read more ›
1 Comment 56 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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!
Comment 16 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Comment 30 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
1 Comment 6 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback
I borrowed this book from the library and I didn't want to give it back! I saw a lot of recipes that looked very good but I didn't have time to try them all out. There are tons and tons of recipes in the book and very imaginative descriptions that make you want to eat the food. I think the elves have made me want to eat my veggies, with their beautiful Salads. There was a stew in here that i loved, i think it was from minus tirth, It was beef tomatoes, beans, and i added tortellini and cheese think I would have left out the sugar, but it was great! There is a section in the back to stock a hobbit pantry. The recipes are all different and separated according to region, which I thought was interesting. I'm not sure what all is real or imagined but this book made me believe it with it's brilliant recipes and beautiful descriptions. Could there be a better book? Yes, this book with pictures :) I have to say if you're just a die hard fan and just want to eat Lembas bread, you can try this recipe in the book for fun but if your looking for something more serious there are good ones online. But as far as I'm concerned I love this book, I only wish it had photos!
Comment One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse