The Wizard’s Cookbook – Review

Are you in search of a good dish to serve a visiting witch or wizard? Perhaps you are planning a cosplay party? Maybe you just want to set a magical table. Then The Wizard’s Cookbook by Aurelia Beaupommier is a must-have book for you. With recipes including such delights as “Brochettes of Finely Chopped Enemies” and “Children en Croûte” there’s something here from every witch, wizard and other magical beings.

An offhand comment and some witty comebacks inspired this unique and special book. It showcases what you might find on the table of some of the magical entities of legend and fiction. The digital version of the book was the first thing I got my hands on. I was immediately in love with the look and concept of the book. When the hard copy finally arrived I was blown away by how incredible the book is in person.

Starting with “My Who’s Who of Sorcerers”, you get a description of the beings who inspired the recipes and recipe page references. Don’t worry, this is not some lame copy/paste compilation of recipes from books that happen to have magical characters. The recipes here are the product of extensive research into the magical beings and the universes they inhabit. While the author who wrote the original character(s) didn’t write these recipes, it is easy to believe the magical beings in question using them.


  • Magical Food for Everyday
  • Feasts for Special Days
  • Marvelous Snacks and Sweets
  • Bewitching Potions

While flipping through the book you feel like you are indeed looking at a witch’s spell book or grimoire. The recipes have lovely little graphic drawings to set the scene. The font and everything else about the book, screams otherworldly, magical entity. The beautiful full-color pictures of many of the recipes are staged with appropriately bizarre props. The level of detail throughout sets the tone beautifully.

Some Substitutions Required

The preparation time, resting time, cooking time, etc. are included in all of the recipes, which is invaluable. And while each recipe is easy to follow, some substitutions may still be required. I have personally found it difficult to source the “meat of a freshly executed hippogriff”. Therefore you are recommended to exchange hippogriff for ostrich meat. For some bizarre reason, cooking infants is generally frowned upon in my neck of the woods. Hense, the book generously suggests substituting veal roast in the “Children en Croûte” recipe. And you may find it difficult to come upon the required amount of Smurfs for the “Molecularized Smurf Spaghetti”, substitutions are available for that as well.

Several of the influencing characters I had not ever heard of before. The Bibliography at the end of the book was consequently particularly welcome, I used it to create a reading list.

While this is not the recipe book you might find in Gordon Ramsay’s library (I’m assuming), you will find it forever in mine. If the publisher’s hadn’t sent the hard copy, Husband would be hitting the book stores come its September 5th release date. In all, this is a must-have book for anyone who enjoys a good wizardry read.

Below I have included the recipe for the “Poisoned Apple”, straight from the classic Snow White tale. The tale indicates the apple was red you might remember. The ruby red color came from the Wicked Queen putting a spell on the apple. Since the author didn’t include the spell, you will have to serve it in the poisoned blue color.


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Poisoned Apples

From Marvelous Snacks and Treats
Snow White and the Seven Dwarfs
Delicious and irresistible… These apples are ideal if, like the witch from Snow White, you think that the best way to ensure that act of revenge is carried out properly is to do it yourself.
Prep Time5 mins
Cook Time10 mins
Total Time30 mins
Makes: 4 Poisoned Apples


  • 4 Granny Smith apples
  • 1 lemon
  • 1 lb. 2 oz. fructose, (health food section of your store)
  • Blue liquid food coloring
  • Black liquid food coloring


  • Conjure up some lightning in your secret laboratory so you can see more clearly, then summon the spirit of the Mirror.
  • Rinse the apples, remove the stems and insert wooden twigs or sticks into the center, pushing them in well so they are secure.
  • Roll the lemon back and forth several times across a work surface under the palm of your hand, pressing firmly, then cut into half and collect the juice.
  • In a cauldron as black as your soul, melt the fructose with the lemon juice and bring to a boil. When the candy is golden but not get coppery, add four drops of blue coloring to each one drop of black (according to the Mirror's advice).
  • Mix and remove from the heat.
  • Take the apples in the candy, coating them completely with both the sugar and your resentment.
  • Place the apples on a plate lined with parchment paper and let them cool completely, until the candy is as dry as your heart.


About the Reviewer:

Chris Sadler is WebAdmin and Reviewer for
RecipesNow! The Reviews And Recipes Magazine
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