Bucholz, author of The Unofficial Harry Potter Cookbook (2010), creates or re-creates Beautiful Breakfasts; Snacks, Teas, and Meals on the Run; Lunch and Dinner Menus; and Fabulous Feasts in four chapters.
Although she rates the recipes with stars by degree of difficulty, many of these are extremely complex. Each recipe is clearly tied to particular incidents and chapters in the books of Narnia. The font is rather small for a cookbook, and the instructions both exhaustive and full of warnings about alcohol and caffeine and techniques not for children. While she mostly uses real and fresh ingredients, periodically she recommends using premade cakes or instant puddings. There is also an amazing reliance on cooking spray. She very carefully defines and describes sauces and techniques but maintains an offhand, almost twee, tone in her introductions and commentary. While striving to stick to the actual meals in the stories (Eel Stew! Boar’s Head!), Bucholz periodically offer substitutions for hard-to-get ingredients; some of these may not be so hard-to-get, depending on location: goat meat, red currants and gooseberries, for example. Some of her culinary history is a little suspect, like a paragraph about medieval feasts that does not define “medieval” or specify country but merely states that rulers were indifferent toward the poor and ate magnificently while the poor starved.
If one wants to make Porridge and Cream like Shasta had or pack up some cold sliced chicken such as Prince Caspian carried, one can find that. Reading about it might be more fun. (sources, index [not seen]) (Cookbook. 10 & up)