Recetas del mundo de Tolkien: Inspiradas en las historias del autor

by Robert Tuesley Anderson, Sara Domenech Moreno (Translator)

¿Alguna vez te has preguntado como saben el lembas, el cram o los bizcochos de miel de Beorn?

En Recetas del mundo de Tolkien encontrarás más de setenta y cinco deliciosas recetas que te harán viajar por la Tierra Media a través del paladar y de la imaginación. Descubre desde el pan de sidra de manzana de Cricava, el almuerzo de Pippin en Minas Tirith y el pastel de pescado del río Brandivino hasta las remolachas en vinagre de los enanos, las galletas de la Cuaderna del Oeste y los bizcochos horneados dos veces de Beorn.

Sumérgete en la épica del mundo fantástico de Tolkien con estas recetas basadas en los lugares y personajes de sus historias. Podrás preparar un festín que gustará tanto a orcos como a elfos.

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference, Culinary, Ebooks

176 pages, Hardcover

First published September 1, 2020

Reviews

[Miranda Reads · Rating 4 out of 5]

"Food in Tolkien is about these things: companionship and friendship, love and hope, and - perhaps most importantly of all - home."

Oh my gosh. It's beautiful.

Before I discuss this cookbook, let's tick some boxes:

The illustrations? Chef's Kiss!

The cozy hobbit vibes? Present and accountable!

The literary cookbook aspects? Time to delve into the meat-and-potatoes of the review:

"Hobbits like their food...Not only are they good at eating, they are good at cooking too, an art they learn before they learn to read and write."

Breakfast -- Breakfasts tend to be hearty and filling. We have recipes like Oatmeal, Smokey Stewed Beans, and Beorn's Honey Cakes. These are meals meant to keep you full until lunch...unless you're a hobbit and they're meant to keep you full until Second Breakfast.

Second Breakfast -- Eating a "second breakfast" as a human might look like an apple or granola bar - a small snack to tide you over until the next meal - but to a hobbit? It's brunch time! We learn how to make Spinach and Sweet Potato Cakes, Bannock (griddled Scottish flatbread), and Spiced Apple Butter.

Elevensies -- Now this term in England often counts as a midmorning snack but at least once, Bilbo finished second breakfast at 10:30 only to start elvensies a half hour later. So, likely this is just another excuse to eat hearty brunch foods (though perhaps they lean moreso towards lunch) like: Lembas Bread, Pork Pies, and Beorn's Warm Baked Cheese.

Luncheon - While we may make do with a simple sandwich or a quick bite to eat...hobbits would perish the thought. Luncheon is meant to have multiple elements and be savored. Recipes include: The Prancing Pony's Potato and Garlic Soup, Alqualondëan Grilled Scallops with Pesto, and Mirkwood Batwings.

Afternoon Tea - Finally, a light-ish meal for the Hobbits. Delicate little morsels, aromatic teas and delicious dainties. We learn how to make fanciful items like: Warm Mushroom Crostini, Bilbo's Seed-Cake, and Spiced Plum Jelly.

Dinner -- After a long day of eating, do you ever wish you could throw up your feet and...eat some more? Here we have hearty, fikl-you-up items like: The Green Dragon's Mushroom and Leek Pie, Fell Winter Root Vegetable Stew, or Rosemary Lamb Skewers.

And to Drink - Yes...we've had recipes...but what about drinks? Learn how to make drinks like: Old Took's Hot Chocolate, The Mulled Wine of Moria, and Orc Draught.

As a longtime Hobbit fan, I have always enjoyed reading about their various meals and obsessions with food throughout Tolkien's books. And it was fun to experience that once again through this cookbook.

Now, Robert Anderson does specify that some of the recipes are based on real recipes (like Beorn's Honey Cakes, Lembas Bread) and others are inspired by the characters, people, and places (spiced plum jelly, Bannock).

Personally, I would have preferred for all of the recipes to be grounded in the books - I'm a huge fan of a direct book quote-to-recipe ratio for a literary cookbook - or at the very least following the "rules" that the author created around meals.

For example, Tolkien mentioned in several interviews that he based LOTR and the Hobbit off of rural Victorian England thus the foods that the people of Middle Earth were limited to common British foods of that time period. He went so far as to get rid of a mention of tomatoes in later drafts of The Hobbit.

And yet this cookbook has recipes inspired by Japan (Gollum's Raw Fish) or used soy sauce (Mirkwood Batwings). I understand that recipes like those are 'inspired' by the books...but at the same time if the book is being advertised as Recipes From the World of Tolkien...I would want those recipes to COME from the world of Tolkien (or at least follow the painstaking food "rules" created by the author.

That being said, I did think the illustrations accompanying the foods and decorating the transition pages were gorgeous and tipped this book into 4 stars for me. What can I say? I'm a sucker for a pretty book.

And I quite like the sections he had to further explain the relationship between food and the various characters and species in the cookbook. We learn about Hobbits and Food, Food on the Go, Food and Elves, Feasting in Tolkien and so on. Those were interesting and provided a lot of context for how food was treated by people in Tolkien's books.

Overall, I'm pleased with this cookbook...just wish it had more oomph to the literary connection!

[Rozanne Visagie · Rating 5 out of 5]

A special thank you to Jonathan Ball Publishers for gifting me a copy of this book in exchange for an honest review.


When I first saw this recipe book inspired by The Hobbit and Lord of the Rings I knew I needed to try the recipes. Having watched the movies multiple times, I had to taste the mouth-watering recipes for myself. I'm not a fan of baking and have little baking skills, but I found these recipes so easy to follow and fun to make.

Recipes from the World of Tolkien is a beautifully illustrated hardback which includes 75 recipes arranged according to the Hobbits' six daily meals: Breakfast, Second Breakfast, Elevenses, Luncheon, Afternoon Tea and Dinner/Supper. At the start of each meal is a brief description and at the start of each recipe is a short description or some history. It's really entertaining to learn more about the different meals as well as whose favourite meal it is (Men, Dwarves, Wizards or Hobbits). The illustrations are wonderful and captivating and make me want to rewatch all of the movies while eating different meals.




I tried two recipes, Westfarthing Fairings (page 68) from the meal Elevenses and Bilbo's Seed-cake (page 110-111) from the meal Afternoon Tea. Westfarthing Fairings is a recipe for biscuits. The recipe was easy to follow and quick and easy to prepare. My kitchen was filled with an aromatic fragrance of cinnamon and lemon. I felt like I was transported to Hobbiton, where Bilbo and Frodo's home is located. The recipe makes 12 mouth-watering biscuits which are so tasty and are perfect with a cup of tea. I have never tasted such biscuits before, the taste and smell are divine!

The second recipe I tried was Bilbo's Seed-cake which serves 10. This recipe took a bit longer to prepare since it has more ingredients, but the recipe was easy to follow. I did not bake my seed-cake for the full hour as the recipe suggested, but I guess it depends on which type of oven is used. The seed-cake is so tasty and definitely a new favourite. Move aside Banana bread! It has a rich taste and each ingredient bursts in your mouth. If you love citrus, you will love Bilbo's Seed-cake! This seed-cake can also be accompanied by tea. Any leftovers can be used in a trifle.

I'm definitely going to try more recipes and be transported to Middle-Earth. I do not like recipe books, but I absolutely love this one! Even if you have little to no baking skills (like me), you'll find these recipes easy and fun to make and you'll be rewarded with some tasty food, treats and drinks.

This review is posted on my blog:
https://willowscornerbook.wordpress.c...

[Elsa Altschuler · Rating 5 out of 5]

This was great! I'm so excited to try all of these recipes!

[the bard · Rating 5 out of 5]

** huge thanks to my sister who got me this book for my birthday! **

this was extremely pleasant. i read it all in one sitting, and i thoroughly enjoyed myself while doing so. i don't typically rate nonfiction books, but this was just so perfect that i had to. this book of recipes is filled with gorgeous illustrations and detailed descriptions of each dish's roots to the world of lord of the rings. reading this made my mouth water, so i'm definitely going to recreate these recipes soon. i'd highly recommend to every tolkien fan as this cookbook honors the source material and is fantastically well-done.

[Helen Connelly · Rating 5 out of 5]

We made the blackberry pie, pickles, and the elven bread for a hobbit “second breakfast” party. All were delicious.

[Stella · Rating 2 out of 5]

I was really hoping to like this, being quite a Tolkien fan. My initial reaction to thumbing through it was very negative. I strongly dislike most of the illustrations. Looking in the back, there are over a dozen illustrators credited. There is everything from landscapes, to black and white coloring page drawings, to bizarre renditions of fruits and vegetables. No photos of any of the food. Recipes don't quite fit with the pieces of story they are meant to represent. Gollum's Raw Fish becomes a complex sushi recipe with all kinds of things Gollum would never eat. Beorn's Honey Cakes are actually banana muffins. There are other Tolkien cookbooks out there. I will be returning this one to the library.

[Whitney · Rating 5 out of 5]

Combines two of my favourite things so yes I read it literally cover to cover so yes it totally counts as a book I read this year.

[Evan Rhoads · Rating 4 out of 5]

Amazing illustrations and insights into the food of middle earth. There is a wide range of recipes, from hobbits to elves, drinks to appetizers. Food is classified according to the seven Hobbit meals, which is cute, but makes it a bit harder to find recipes, especially with no index or table of contents. However, I still enjoyed all of the recipes I’ve made from this cookbook.

The measurements are in the US measuring system, not the metric system.

[Caitlin · Rating 5 out of 5]

Such a fabulous cookbook, full of mouth-watering recipes and beautiful watercolor images of Middle Earth. I'll be using many of these recipes for Hobbit Days to come!

[Kenzi · Rating 4 out of 5]

Beautiful pictures and descriptions but too fancy for me!

[Michael · Rating 4 out of 5]

I haven't tried any of the recipes yet, so this review is just based on the format and the types of recipes included.

I love the way the collection is organized into six different meals (breakfast, second breakfast, elevenses, etc.). That's helpful. And there are a lot of recipes for actual food mentioned in The Hobbit and The Lord of the Rings. Stuff like lembas bread and Sam's rabbit stew (allowing you to substitute chicken thighs, if you prefer). Even before I start making recipes, the book is useful just as inspiration for meal planning.

There are some recipes that sound delicious, but are less authentic. I would totally take the Gollum-inspired sushi bowl to a Tolkien-themed party even if / especially because Gollum himself would never touch it.

[Hannah · Rating 3 out of 5]

this was a cute little cookbook! very British, with an interesting mix of recipes pulled directly from The Silmarillion, The Hobbit, and Lord of the Rings, as well as character, history, location, and peoples-inspired drinks. includes a good amount of vegetarian meals, and does draw from some cultures and flavors outside Britain. the illustrations are very pretty but jumbled, with about 4 different art styles used throughout. I'm not a big cook, but I think I'd try some of these with family!

[Voirrey · Rating 5 out of 5]

What a lovely book. Not only very workable recipes that definitely do reflect aspects of Tolkien's world, but also interesting short essays about the legendarium, and lovely line drawings on almost every page, with additional colour illustrations.

A book to read on a cold afternoon - and then cook from over the next few months!

[Jennifer Reese · Rating 5 out of 5]

I love this and can hardly wait until Hobbit day next year to feast like a hobbit!

[Chesca · Rating 5 out of 5]

Beautifully illustrated, with many and varied yummy-looking recipes. Tried out a couple of them for a LOTR movie marathon and they were a hit!

[Juli Anna · Rating 3 out of 5]

This is a fair fan cookbook, but I found the recipes a tad pedestrian and the illustrations distractingly inconsistent.

[M M · Rating 3 out of 5]

*Photo's of food!!*

[Sabine Ibing · Rating 5 out of 5]

«Tolkins Beschreibungen der Mahlzeiten sind detailliert und liebevoll und dokumentieren die Leidenschaft der Figuren und des Autors für ausgiebige Schlemmereien. Wer könnte den trostspendenden Kanincheneintopf vergessen, den Sam für seinen Freund und Meister Frodo mitten in der Wildnis improvisiert?»


Tolkin-Fans, ihr wolltet doch schon immer wissen, wie Lembas oder Beorns Honigkuchen schmecken? Dann begebt euch mit mir, Frodo, Sam, Pippin, Merry und Gandalf auf eine kulinarische Reise! Ein Hobbit geht nicht ohne Frühstück aus dem Haus, klar. Nur ein gestärkter Körper kann sich mutig in Abenteuer stürzen. Mit dem Kochbuch, inspiriert von Tolkiens Legenden, begeben wir uns auf eine Expedition durch Mittelerde. Wir rasten im Gasthaus «Zum tänzelnden Pony», nehmen einen kräftigen Schluck Miruvor in Rosis Kneipe «Zum grünen Drachen» und schlemmen uns durch Mittelerde. Gestählt durch Lembas, dem heimatlichen Kanincheneintopf und Bilbos Kümmelkuchen, kann es losgehen.

Ihr ahnt es, es geht hier nicht vordergründlich um ein Kochbuch mit modernen Rezepten. Ihr werdet keine schicken Foodfotos von einem Küchenblogger finden! Gar keine Fotos! Dafür aber wunderschöne Illustrationen aus Mittelerde. Das ist ein Fankochbuch. So werde ich es auch bewerten. Das Fantasyland Mittelerde erinnert an das Mittelalter Englands, wie man weiß. Somit haben die Rezepte einen britischen Touch, und Reisende müssen bekanntlich Kraft tanken, entsprechend deftig sind die Gerichte. Wir beginnen mit einem herzhaften Hobbit-Frühstück: Porridge, Müsli, geschmorte weiße Bohnen in Tomatensoße, Fritata mit Speck und Pilzen – «Geschichten, die laut Sams Vater nichts für Hobbits seien. Anstatt sich mit Elben und Drachen zu beschäftigen, sollten sie sich besser an ihre Kartoffeln und ihren Kohl halten.» – und so folgt ein «Bubble and Squeak», ein Pfannkuchen aus gekochtem Kohl und Kartoffelstampf mit Speck, ein typisch englisches Resteessen.

Die Reise kann beginnen. Für unterwegs ein Kartoffelbrot, Birnen-Cranberry-Muffins; ein sehr leckeres Rezept. Wir treffen auf Beorn den Pelzwechsler, der sein Honigbrot mit uns teilet. In Bruch angekommen bereitet uns der Bauer Maggot «Waldpilze auf Toast» zu, ein Seelenessen, nachdem wir gerade so den Schwarzen Reitern entkommen sind. Danach gibt es «Dracheneier». Ein interessantes Rezept, dass wir auf der Basis von Soleiern kennen, hier asiatisch eingelegt in Sojasoße, die zuvor mit div. Kräutern geköchelt hat. Süßkartoffeln mit Blattspinat, Rösti mit einer leckeren Soße aus Tomaten, Avocado, Chili und Kräutern lassen uns entspannen.

Bei Tolkin wird getafelt; ein Hobbit ist ständig hungrig. So hat sich Robert Tusley Anderson Gedanken gemacht, was hinter den beschriebenen Gerichten stecken könnte. Wobei bereits real teilweise auf Traditionsgerichte in den Romanen Tolkins zurückgegriffen wird. Banocks gibt es nämlich wirklich – nur kaum einer kennt sie heute noch. Es sind Fladenbrote aus Schottland, die man mit Butter und Stachelbeer-Rosmariengelee aß, hier eine Variante mit Kreuzkümmelsamen bestreut. Bei den Elben kennt man Bruschetta: mit Feta und Waldfrüchten belegt. Als Wegzehrung gibt es Dattel-Sesam-Riegel. «Galadriel schenkte den Gefährten in Mallorn-Blätter gewickelte Lembas, damit sie für die kommenden harten Zeiten gewappnet sind.» – hier interpretiert als Maiskuchen vom Blech. Wir finden Rezepte für Eingemachtes, wie Gurken, «Würzige Rote Beete nach Zwergenart», Pfirsiche, Ale-Apfel Chutney, Kekse, Kuchen, Salate, Suppen, Pasteten, Fleisch- und Fischgerichte aber auch den berühmten Athelas-Tee, das Elixier «Mirovor», Glühwein aus der Zwergenwelt von Moria und «Orkgebräu», ein Gemisch aus Cider und Whisky. Gollum stellt uns sein Rezept von rohem Fisch zur Verfügung – ein Reissalat mit Lachs, Gurke und Avocado im japanischen Style – ein sehr leckeres Gericht. Und es gibt Fledermausflügel aus dem Düsterwald, angemacht mit Sojasoße, Zimt und Kurkuma (Psssst! Nicht verraten, es sind Hähnchenflügel). 80 kunterbunte Rezepte aus der Küche von Hobbits, Menschen, Elfen und Zwergen. Sehr lecker die spanisch angehauchten Rezepte «Gefüllte geröstete Paprika-Flammen» und «Kartoffel-Knoblauch-Suppe», die im Gasthaus zum tänzelnden Ponny serviert wird. Die Elben sind Vegetarier und hier bekommen wir «Rote Beete und Kürbis aus dem Ofen mit Ziegenkäse» oder einen leckeren Wurzeleintopf, die aus dem Buch herausduften.

Eingeteilt ist das Kochbuch nach Frühstück, zweites Frühstück, Elveness (ein Vormittags-Snack, der nach dem zweiten Frühstück eingenommen wird), Mittagessen, Teezeit, Abendessen, Getränke. Es gibt schmackhafte Rezepte, eindeutig! Natürlich sind sie letztendlich wegen ihrer Deftigkeit in den Tageszeiten austauschbar; man muss blättern und suchen, weil es eigentlich kreuz und queer geht. Das macht aber nichts, denn beim Erkunden erfreut man sich an den den feinen Illustrationen von Mittelerde. Für wen ist dieses Buch etwas? Wer gern deftig isst, findet hier gute, einfache Rezepte, herzustellen meist aus heimischen Zutaten der Region; es gibt viele Gerichte mit Winter-Gemüse. Wer Kekse, Tarts und einfache Kuchen mag, Beilagebrote, der wird auch fündig werden. Und Tolkin-Fans werden sowieso begeistert sein – ach eine prima Geschenkidee.

J.R.R. Tolkien wurde am 3. Januar 1892 geboren. Er gilt als einer der angesehensten Philologen weltweit, vor allem ist er als Schöpfer von «Mittelerde» als Autor des legendären «Der Herr der Ringe» bekannt. Seine Bücher wurden in mehr als 80 Sprachen übersetzt und haben sich weltweit millionenfach verkauft. Ihm wurde ein Orden des Britischen Empire (CBE) und die Ehrendoktorwürde der Universität Oxford verliehen. Er starb 1973 im Alter von 81 Jahren. Tolkien zeigt sich schon als Kind fasziniert von alten, längst vergessenen Sprachen und Mythen. In Oxford spezialisierte sich der Stipendiat, der seit Kindertagen in seiner Freizeit zum bloßen Zeitvertreib Alphabete kreierte und neue Sprachen komponierte wie andere Menschen Musikstücke, bald aufs Altenglische und beschäftigte sich vor allem mit mittelalterlichen Dialekten der westlichen Midlands. W.A. Craigie, ein Kenner besonders der schottischen Volksüberlieferungen, führte ihn in die isländischen und finnischen Sprachen und Mythologien ein. Das Finnische wie das Walisische wurden später Grundlage für die Elfensprache im Herrn der Ringe. 1924, gerade 32 Jahre alt, wurde Tolkien als Professor für englische Sprachen nach Oxford berufen und blieb mehr als vierzig Jahre.

Robert Tuesley Anderson ist Schriftsteller, Dichter und Herausgeber und lebt in den südlichen Hochebenen von Schottland. Wie viele andere verliebte er sich schon als Kind in Tolkiens Bücher und kämpfte sogar mit den obskuren Details der Quenya-Grammatik. Dieses Buch hat ihm die Möglichkeit gegeben, zwei lebenslange Leidenschaften miteinander zu verbinden: gutes, hausgemachtes Essen und High-Fantasy-Schreiben.

[Loren ReadsItAll · Rating 4 out of 5]

"Recipes from the World of Tolkien" by Robert Tuesley Anderson is a delightful and imaginative cookbook that I would rate with four stars. As a fan of J.R.R. Tolkien's work, I found this book to be a creative and enjoyable way to immerse myself in the culinary aspects of Middle-earth.

The concept of the book is charming and well-executed. Anderson takes inspiration from the richly described meals and foods in Tolkien's universe and translates them into recipes that can be recreated in our world. This approach not only appeals to fans of Tolkien's work but also to anyone who enjoys thematic cooking. The recipes range from simple to moderately complex, catering to a variety of skill levels in the kitchen.

One of the strengths of the book is the way it captures the spirit of Middle-earth. The recipes are accompanied by references to the scenes or characters associated with them, making each dish feel like a part of Tolkien's world. This connection adds an extra layer of enjoyment to the cooking process, especially for those familiar with the stories.

The presentation of the book is also noteworthy. The layout is user-friendly, with clear instructions. The aesthetic of the book complements the theme, with a design that evokes the rustic and hearty feel of the meals enjoyed by hobbits, elves, and dwarves.

However, the reason for the four-star rating, as opposed to a perfect score, lies in some of the recipes themselves. While most are well-thought-out and delicious, a few seem a bit too modern or out of place, slightly breaking the immersion into Tolkien's world. Additionally, while the book covers a good range of dishes, it could benefit from a broader variety of recipes to fully explore the culinary diversity of Middle-earth.

In terms of thematic integration, Anderson does a commendable job of tying the recipes to their respective origins in Tolkien's lore. The book is not just a collection of recipes; it's a culinary adventure through Middle-earth, offering a unique way to experience the world Tolkien created.

"Recipes from the World of Tolkien" by Robert Tuesley Anderson is a delightful and well-crafted cookbook that offers a unique culinary journey for fans of Tolkien's universe. It is a creative and enjoyable way to bring a piece of Middle-earth into our kitchens and dining tables. The book combines engaging recipes with a thematic charm that will surely appeal to Tolkien enthusiasts and culinary adventurers alike.

[żyrafaczyta]

Macie w sobie coś z hobbita? Bo jeśli tak, to mam coś, co może was zainteresować! Ostatnio coraz częściej na rynku pojawiają się książki kucharskie inspirowane, światami literackimi, a tym razem w moje ręce trafiła pozycja wyjątkowa – „Przepisy kulinarne ze świata Tolkiena” Roberta Tuesleya Andersona.

Recenzowanie książki kucharskiej to dla mnie nowe doświadczenie – trudno odnieść się do każdego dania z osobna, bo jest ich tu naprawdę sporo. Każdy przepis inspirowany jest światem stworzonym przez Tolkiena, a całość została wzbogacona przepięknymi ilustracjami, które od razu budują klimat i przenoszą czytelnika do Śródziemia. To nie tylko kuchnia, to również opowieść o tym, jak ważne było jedzenie w twórczości autora „Władcy Pierścieni” – i tu muszę przyznać, że ta perspektywa bardzo mnie zaciekawiła.

Przepisy? Różnorodne, ciekawe i – choć nie wszystkie trafiły w moje gusta – znalazłam kilka perełek, które mnie zachwyciły. Jednym z moich ulubionych okazał się… chleb lembas. Tak, wiem, brzmi prosto, ale właśnie ta prostota podbiła moje serce. Możliwość posmakowania czegoś, co znają bohaterowie, działa na wyobraźnię i dodaje lekturze uroku.

Czy to książka niezbędna? Trudno powiedzieć. Nie ukrywajmy – tego typu publikacje mają w sobie sporo marketingowego sprytu, bo przecież każdy fan Tolkiena prędzej czy później zerknie na taką perełkę. Jednak mimo tego komercyjnego zapachu, nie mogę odmówić jej uroku i wartości dodanej. To świetny dodatek dla miłośników Śródziemia, którzy dzięki niej mogą nie tylko czytać o uczcie u hobbitów, ale też sami spróbować przygotować podobne dania we własnej kuchni.

Podsumowując – to nie jest książka kucharska dla każdego, ale zdecydowanie jest to pozycja, która ucieszy fanów Tolkiena i pozwoli im doświadczyć literackiego świata w jeszcze smaczniejszy sposób. Jeśli kochacie Śródziemie i lubicie eksperymentować w kuchni, ta książka z pewnością sprawi wam radość.

[Diana Art · Rating 5 out of 5]

Czytając tę książkę, przeniosłam się z powrotem do Śródziemia – ale tym razem nie przez opowieści o pierścieniach, smokach czy elfickich królestwach, lecz przez... smaki i zapachy! 🍞🍄🥧

To wydanie to prawdziwa uczta nie tylko dla podniebienia, ale i dla oka przepięknie ilustrowane, z klimatem rodem z chaty hobbitów. Grube strony, stylizowane grafiki, piękne cytaty z dzieł Tolkiena.
To książka idealna dla tych, którzy chcą połączyć czytelniczą pasję z kulinarną przygodą. Czy da się lepiej uczcić przeczytanie „Władcy Pierścieni” niż zajadając się tadżinem Haladrimów albo lembas🥖?

Ciesz się życiem i smakami niczym Hobbit „drugie śniadanie”, „herbatka o czwartej” i „przedwieczorna przekąska” czemu nie 😁 wśród tych przepisów znajdziesz inspiracje zarówno na obiady jak i pyszne desery ( Ciasteczka truskawkowo-lawendowe skradły moje serce 💓).

Myślę że każdy pasjonat Tolkiena będzie chciał mieć tę książkę w kuchni.

[Ike · Rating 4 out of 5]

J.R.R. Tolkien is among the great writers of the 20th Century. He created an entire mythological world full of Hobbits, Wizards, Trolls, Dragons, Elves, Humans, and many more creatures. More importantly he made them come alive as entities that needed rest, food, poetry, and drink along with other aspects of life. This recipe book brings reality to the food and drink that one supposes was served in Tolkien’s world. It is well written and well illustrated. I enjoyed the insets that tied the recipes to the characters within Tolkien’s writings. It is a great companion piece to The Hobbit and The Lord of the Rings. My only problem with the book and the recipes is that I’m having difficulty in deciding which ones I’ll put together and serve—will it be the Roasted Stuffed Pepper Flames, Barliman Butterbur’s Blackberry Pie, Turin Turambar Tarragon Chicken, or….? Yum.

[Alexandria · Rating 4 out of 5]

This book is just gorgeous, from the pretty watercolor illustrations to the cute sections of meals. What about second breakfast? It's in there along with elevenses, dinner and supper. Visually this book feels like stepping into the shire. While I love books with pictures of the food and its one of my favorite things in a cookbook I think it would look weird with the theme the author is going for. The author has created recipes that are referenced throughout the books and the influences mostly seem to be from Scotland and Ireland with recipes for things like overnight oats and Bannock with recipes like bruschetta and sesame bars sprinkled throughout. Most the ingredients and the recipe seem easy enough to follow.

[Mert · Rating 4 out of 5]

Puanım 4/5 (%80/100)

İçindeki görseller ile birlikte okuması çok keyifli bir kitap olmuş. Tolkien sevenlerin koleksiyonuna eklemesini düşünüyorum. Onun dışında gerçekten güzel yemek tarifleri de var. Bazı tariflerde bulması zor malzemeler olabilir ama genellikle yapabileceğiniz şeyler var. Tarifler güzel ve açık yazılmış, takip etmesi kolay. Ben birkaç tanesini kesinlikle deneyeceğim, özellikle de kahvaltı kısmındakileri. Benim en çok gözüme çarpan şey sayfaların kuşe kağıt olmaması oldu. Çok ince kalitesiz kağıt değil ama yine de böyle güzel bir baskı kuşe kağıtta olsa çok daha güzel olurdu. Kısaca, Tolkien severlerin ve özellikle yemek yapmaya ilgisi olanların kaçırmaması gereken bir kitap. Ben bir şey pişirmem diyorsanız da alıp kitaplığınıza ekleyebilirsiniz.

[Amber Robbins · Rating 3 out of 5]

I personally found this one a bit of a miss. Too many recipes repeated themselves but with just minimal variations. Like salads and oatmeals with slightly different ingredients. Tried the rabbit stew, yes with real rabbit, and it was too sweet for my savory pallet to enjoy. Some of the ingredients are exotic and unless you live on a farm with access to ingredients people in big cities do not have regular access to (like rabbit or venison) you will quickly realize a large portion of the recipes require substitutions. The illustrations would have been adorable had they been printed on better quality paper with better inks as well.

[Chris · Rating 4 out of 5]

Love the Middle Earth artwork with and between recipes.
The chapters are divided between breakfasts dinner, elf, dwarf, hobbit food and beverages. Lots to choose from and like how Hobbit and Lord of the Rings and Silmarilon are represented and the foods are inspired by different scenes of the books. Borrowed it from the library, so many want to use will be buying this book to add to my book to cookbook collection!! If you are a Tolkien fan you will enjoy just reading this book even if you aren't a cook!

[Brent Johnson · Rating 4 out of 5]

I needed to broaden my reading list and a cookbook seemed just the ingredient I needed for a well balanced reading list this year.

Plenty of Tolkien inspired meals are included in this bookSpiced Apple Butter. There is a recipe for Mead, and I always wanted to learn how to make that. The Fish and Chips recipe also looks very tempting.

Mr Anderson has set up the chapters using the outline of Hobbit meals; breakfast, second breakfast, elevenses... I like that outline. Good read and fun trying out the foods listed within the covers.

[Joan]

I was very tempted by this book - the overall 'look' is excellent and I'm a serious fan of Tolkien – but CUPS??? I LOATHE 'cups' as measurements! And who on Middle Earth uses a tablespoon to measure BUTTER!!!

The sample reveals a few decidedly 'iffy' instructions such as : 1/3 to 1/2 milk - 1/3 of what??? Cups, pints, gallons?

Other Americanisms abound - broiler, all-purpose flour etc. I just wish the title had been accurate: American Recipes from the World of Tolkien.

Not rating at this time.

[Kate · Rating 3 out of 5]

There are some lovely-sounding recipes in this book, and I'm hoping to try a few this summer. As measurements are metric and oven temperatures are in the British system (a temperature in Celsius and then Gas Mark), I'll need to do a bit of conversion. I was particularly pleased to see Lembas are made as a kind of cornbread, one of my favorite foods! There are also plenty of beverages, ranging from tea to mead and mulled wine.

[Nikki Rich · Rating 5 out of 5]

This book is like revisiting Tolkien’s work with a new perspective. I love those books and read them countless times as a kid. Now as someone who loves to cook I can enjoy the feel of Middle Earth at home with my meals. I look forward to cooking my way through this book (and may add to my review as I do). I have read it cover to cover and the recipes do look good. Personally I do not eat grains or beans but most recipes are still adaptable or already compliant for my eating style.