The unofficial Harry Potter cookbook : from cauldron cakes by Potter, Harry; Rowling, J. K.; Rowling, J. K.; Bucholz,

By Potter, Harry; Rowling, J. K.; Rowling, J. K.; Bucholz, Dinah; Potter, Harry

Includes a hundred and fifty recipes encouraged by way of the Harry Potter novels, with a advisor to the place the meals are available within the books, together with sturdy meals with undesirable kinfolk, treats from the teach, the favourite cook's dishes, vacation fare, and more.

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This cookbook offers recipes which are encouraged through the Harry Potter books and movies. Read more...

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Extra info for The unofficial Harry Potter cookbook : from cauldron cakes to knickerbocker glory--more than 150 magical recipes for wizards and non-wizards alike

Example text

Transfer to an airtight container and chill. Discard 1 cup of the carbonated water and carefully pour in the chilled sugar syrup. The carbonated water may foam up, so add the syrup slowly. Cap the bottle and turn gently upside down a couple of times to mix. Serve over ice. Serves 4 Butterscotch Brew Ice Cream Soda With butterbeer such a popular drink in the wizarding world, it’s easy to imagine that Florean Fortescue’s Ice Cream Parlor would have offered ice-cold, creamy butterbeer concoctions to refresh the weary witch or wizard on a hot summer day.

There’s none for Harry, of course (see Harry Potter and the Sorcerer’s Stone, Chapter 2). 2 cups whole milk 2 cups heavy cream � cup granulated sugar 2 tablespoons unsweetened cocoa powder 5 large egg yolks 8 ounces bittersweet chocolate, melted and cooled 1 teaspoon pure vanilla extract Sugar cones for serving Combine the milk, heavy cream, sugar, and cocoa powder in a medium saucepan and cook, stirring frequently, until hot but not simmering. Whisk the melted chocolate into the egg yolks (it will be thick and difficult to whisk).

If the ice cream is hard, allow it to soften at room temperature for 10 to 15 minutes before serving. Makes about 4 cups Chunky Peanut Butter Ice Cream 1 cup heavy cream 2 cups whole milk � cup granulated sugar 5 large egg yolks 1 cup chunky peanut butter In a medium saucepan, heat the heavy cream, milk, and sugar over medium-high heat, stirring frequently, until hot but not bubbling. Temper the egg yolks by slowly pouring 1 cup of the hot milk mixture into the egg yolks while whisking constantly.

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