The Official Narnia Cookbook. Литагент HarperCollins USD

and Jack (C. S. Lewis), the man who wrote The Chronicles of Narnia, and food and you and me. But mostly it’s about Narnia, food, and fun.

      Jack was born in Belfast, Ireland, in 1898. When Jack was a boy, Belfast was an unhealthy place to live and his parents were very careful about not letting him and his older brother, Warnie, get cold and wet, so the boys spent a lot of time indoors. As a result, Jack became quite interested in what went on in the kitchen. Jack’s mother, Flora, used a book already famous in those days called The Book of Household Management, by Mrs. Isabella Beeton, that contained several thousand recipes; and many of Jack’s favorite dishes originally came from this book. Many years later it was Jack himself who showed me how to cook things like grilled kippers (smoked herring), which he had learned from watching the cook in Belfast all those years before.

      Many of the foods Jack preferred might be considered old-fashioned in today’s world. In the days of his youth, many of the ingredients available were fresher than those available today. There were no supermarkets or freezers or even refrigerators, and things like meat, dairy products, fish, and bread were brought to the house each day by the butchers, milkmen, fishmongers, and bakers (although many people made their own bread at home). Vegetables were often grown at home in kitchen gardens just as they are in Narnia, or if you lived in a town, they were often delivered by a greengrocer. Old-fashioned foods like those preferred in Narnia are some of the very best-tasting foods, and quite often the most nutritious as well. Remember that in those days, as in Narnia to this day, there were no prepackaged foods or processed foods, no chemicals were added, and no artificial fertilizers or pesticides were used in growing foods. Fruit and vegetables might not have looked as beautiful as they do today, but they tasted better. If you have been to Narnia or if you grow your own vegetables at home, or if you have relatives or friends who have their own gardens, you will know the difference in taste between those and the ones from the supermarket. Free-range eggs are another example. They are rich-tasting, richly colored eggs, which are always better than those produced in factory farms.

      Back in Jack’s day and also in Narnia, profit was not as important as people think it to be here in this world. Pride in one’s work or products played a much higher role in the way people did things. For example, a man who sold bacon and ham in those days would go to a great deal of trouble to ensure that his products were the very best they could possibly be. He would mix up his own special recipe of “pickling brine,” a mixture of salt, water, sometimes molasses and sugar, a little saltpeter, and his own secret herbs and spices. It was very important to get the brine absolutely right. He would then cure the bacon in the brine for ten days or so (depending on the weather), and then smoke it in his own smokehouse, having carefully chosen the best wood for his smoke-fire. In England or Ireland, this would be good dry oak; in America it would be hickory. In Narnia the dwarfs make the most delicious bacon. People everywhere went to immense trouble and took great pride in their products.

      Jack liked good food and good company. He enjoyed nothing more than a fine dinner in the company of people whom he liked and respected and with whom he could enjoy good conversation. As a fellow of a college at Oxford, Jack was greatly privileged to be able to dine “in hall” at the college. There he would partake of the excellent cooking that the college provided, while surrounded by academics and learned men, many of whom were great conversationalists.

      At his home in Oxford, for many years Jack ate very simple foods. But when he married my mother late in his life, soon his meals rivaled any of his old college’s. My mother was such an excellent cook, her meals might have been fine enough to grace the tables at Cair Paravel.

      It’s often said that you are what you eat, which perhaps is a bit of a stretch of the imagination. But it is true that you can find out quite a lot about people by observing what they eat. Now, in Narnia—that wonderful, magical place—the foods mentioned are mostly things that Jack himself liked to eat. Of course there are exceptions, like Man Pies and Marsh-wiggle and other things eaten by the evil giants and other nasties, which perhaps it is better not to go into. On the whole, though, Narnian food is utterly delightful.

      What we have done in this book is to take a number of the foods mentioned in The Chronicles of Narnia and then devise recipes for preparing them.

      As you go through this book and try the recipes, remember that in Narnia there are no electrical appliances, and we have tried to keep the use of blenders and other modern appliances to a minimum. We have also had to substitute for a few things here and there that simply don’t exist in our world. Pavenders, for example, are a beautiful salt and freshwater fish found in the rivers and seas of Narnia but not here. We have used salmon instead, which is the most similar fish this world has to offer.

      As you cook these recipes, please be very careful to treat the food and the utensils with the respect they deserve, and to watch out for hot things and sharp things. It’s no fun cooking if you or somebody else gets hurt. Have fun and eat hearty.

      —Douglas Gresham

Mrs. Beaver’s Marmalade Roll-on-the-Run

      We asked the millions of fans of The Chronicles of Narnia on our Facebook page to bring the magic of Narnia to life in their own kitchens with the Narnia Food and Feasts recipe contest 2013. From Edmund’s Turkish Delight to Mr. Tumnus’s sugar-topped cake, they took inspiration from the stories, characters, and events of The Chronicles of Narnia and let their imagination run wild. Here is our winning recipe by Gill Bland.

      Mrs. Beaver’s Marmalade Roll-on-the-Run

      If you’re being chased by wolves and a white witch, these scone-like rolls are sturdy enough to be wrapped up and popped into a sack with a packet of tea so that you can eat them on the go with a hot brew. They are deliciously sticky and will give you plenty of energy for the journey. If, however, you are able to take your time, Mrs. Beaver recommends serving them warm with hot brandy sauce because it’s important to have a taste of Christmas whenever you can—especially when you’ve lived through years of it being always winter and never Christmas.

      230 g (1 cup) plain flour

      5 g (1 tsp.) baking powder

      Pinch of salt

      30 g (2 tbs.) butter

      55 g (1/4 cup) caster or fine sugar

      Approximately 140 ml (1/2 cup) milk

      Marmalade

      Preheat the oven to 450°F/230°C/Gas Mark 8. Put the flour, baking powder, and salt in a large bowl. Rub in the butter until the mixture resembles bread crumbs. Add the sugar, mix, then add a little milk at a time, combining until you have a stiff dough. Press the dough out into a rectangle. Spread the marmalade over it. Roll up along the longer edge. Using a very sharp knife, cut into slices about 1 inch (2.5 cm) thick. Place each roll on its side in a greased muffin tin (this helps hold it together). Bake for 10 to 15 minutes.

      Photograph by Gill Bland

       BREAKFAST

      Breakfast is a word that means “to start eating again after a time spent not eating anything”—to break one’s fast. Different countries have different breakfast traditions. In France breakfast is usually a cup of coffee with a pastry and perhaps a piece of fruit. In Australia and America, steak and eggs are not uncommon for breakfast. In Ireland or England, as well as in Narnia, a wide variety of foods are preferred for breakfast. Porridge, for example, is a common breakfast food. Grilled kippers, fried bacon, eggs, sausages, black and white puddings, kidneys, and mushrooms have been popular down through the ages. Of course, we have to remember that in Narnia there are many