Synopsis
Break out your cauldron and stir up a little witches' brew with Jamie Wood and Tara Seefeldt's unique culinary look at early pagan rituals and holiday feasts. Reaching back into the 13th and 14th centuries, THE WICCA COOKBOOK offers spellbinding ways to celebrate the divinity within nature and each of us. Without requiring any formal commitment to Wicca and its beliefs, this one-of-a-kind collection emphasizes simple recipes using ingredients at their seasonal peak, from Rose Petal Jam and Dandelion Wine to Medieval Honey Cakes and, of course, Witches' Brew. Whether youvre a practicing Wiccan or an adventurous cook, THE WICCA COOKBOOK is a charming and historically accurate tome to be treasured. Organized according to eight naturebased festivals called sabbats, it offers a variety of main dishes, side dishes, desserts, and drinks.
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About the Author
TARA SEEFELDT, a practicing Wiccan, teaches cooking classes while earning her Ph.D. in medieval history. She lives in Arizona.
JAMIE WOOD has formally practiced various forms of Wicca for more than ten years, and strongly identifies with the faery tradition. Jamie leads workshops, lectures, and retreats on manifesting the Divine and earth-based spirituality in everyday life. She is the author of THE TEEN SPELL BOOK and THE WICCA HERBAL and the coauthor of THE WICCA COOKBOOK. Jamie lives in California with her husband and two sons.
Reviews
A witches' cookbook need not be simply a hodgepodge of recipes calling for "eye of newt." Wood has compiled The Wicca Cookbook to inform followers of the relationship of ancient paganism to eating. Those merely curious about this nature-based religion will also find good information here. Spell-casting and creation of sacred spaces precede a discussion of medieval cookery, source of many of these updated recipes. Nature forming the core of this religion, the authors organize recipes through seasons from Candlemas into the dark days of winter solstice. This nonorthodox book may offend some readers; others will enjoy its unique viewpoint. Mark Knoblauch
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