I like the idea of this book. Its organized by the seasons and by sabbats as opposed to courses like a typical cookbook with apps, entrees, etc. So when you're looking for a warming harvest-type recipe but aren't sure what to make, peruse the "Autumnal Equinox" or "Samhain" chapters. Or if you're looking for something fun for a spring bridal shower look under "Beltane" or "Summer Solstice". And you can check out the introductions to each chapter that give history, lore and traditions behind each minor or major holiday. Also, each recipe has with it either an incantation, spell, a toast or just a quick informative blurb about how the dish was served in the past or how to use it in ritual. In the intro of the book there is some general good witchy info on how to create a sacred space of your kitchen, spell casting, growing/drying herbs and an interesting, if curious, few paragraphs about medieval cooking.
I have only made one of the recipes, the "Divinely Spiced Wine". It was simple to make and delicious. I took it to a bonfire party and the girls there loved it. The only thing is that the author has you bring the wine to boil and then simmer for fifteen minutes. Which makes sense because you need to extract the flavors from the cinnamon, clove, allspice and cardamom and dissolve the brown sugar. However, I think it must have cooked about all of the alcohol out because we drank buckets of the stuff and no one caught the slightest buzz. Not that that is the sole point of imbibing, but it was really chilly outside that night and I was looking forward to the warmth of the spices combining with the warmth of the wine to create a fabulous sensation, but you just end up feeling sugary and sloshy inside. I will definitely make this again, but will steep the spices in a brown sugar simple syrup and add to slightly warmed wine before serving. Also, less sugar too and get rid of the grape juice altogether.
I have read through the majority of the other recipes and they seem uncomplicated yet yummy, interesting and unusual. Some are very common like "Puffy Omelet" which is just a basic omelet recipe with gorgonzola. Others more exotic or historical sounding with unheard-of ingredients like "Wild Rose Faery Jam" made of rose petals, an authentic recipe for "Mead" made with yeast and honey, "Sandalwood Soda" (yes its made with sandalwood oil!) and something called "Frumenty" which I guess is a bulgur wheat side dish.
If you like cookbooks this is an interesting and useful one to have on the shelf. Its only slightly annoying to use the index when looking for a specific type of recipe and not a general seasonal random pick.
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J. C. Chamberlain
Not about cooking wiccans
Reviewed in the United Kingdom on July 18, 2008Verified Purchase
