Molly Weasley Comfort Cooking

After a long winter’s day, ever wish you could just cozy up in the Burrow and have Molly Weasley whip you up a little roast chicken with mashed potatoes? Or feast in the Great Hall on some lamb chops? Now you can… with a bit of Muggle work.

When I was sent The Unofficial Harry Potter Cookbook for review, I thought it was going to be little more than some fun gimmickry. But, on thumbing through the pages, there are some delectable-sounding treats, including a lot of stick-to-your-ribs winter fare, the kind I usually have to head to a pub to get.

Sure, the gimmickry comes first, but that’s what makes it great fun for fans. It appears that author Dinah Bucholz has scoured the seven books for any mere mention of food, and then paired that nugget with a recipe. Mr. Weasley mentions to Kingsley Shacklebolt that Molly’s making meatballs for dinner? Accio meatballs! Here’s a recipe for Molly’s meatballs with onion sauce. Like Harry, want a taste of treacle tart while Ron and Hermione argue? Or a taste of the vol-au-vents from Bill and Fleur’s wedding? Early and often we’re warned that this book is unofficial. JK Rowling has nothing to do with it. Please don’t sue them! However, this unofficial book reads as wonderfully delicious fan fiction.

But does it work as a cookbook? The organizing principle not only gives the book a structure that follows the arc of a Harry Potter book, it also encourages a wide range of recipes:

• Chapter One: Good Food with Bad Relatives
• Chapter Two: Delights Down the Alley
• Chapter Three: Treats from the Train
• Chapter Four: Recipes from a Giant and an Elf
• Chapter Five: The Favorite Cook’s Dishes
• Chapter Six: Breakfast Before Class
• Chapter Seven: Lunch and Dinner in the Dining Hall
• Chapter Eight: Desserts and Snacks at School
• Chapter Nine: Holiday Fare
• Chapter Ten: Treats in the Village

The recipes focus on British cuisine, and lacking any other British cookbooks I decided my first crack at the book would be something basic: shepherd’s pie (though as both the book and GeekMom Sarah would quickly point out, I actually made cottage pie because I only had ground beef on hand). Surely you’ll remember in Chamber of Secrets when Harry barely touched his shepherd’s pie because he was so dreading his detention with Professor Lockhart?

Harry and Ron slouched into the Great Hall in states of deepest gloom, Hermione behind them wearing a well-you-did-break-school-rules sort of expression. Harry didn’t enjoy his shepherd’s pie as much as he’d thought.  Both he and Ron felt they’d got the worse deal.

Overall, the recipe was pretty easy, made with mostly staple ingredients. The timing of elements in the instructions could be clearer, but an experienced cook won’t have much trouble parsing these recipes. As for taste, it totally served it’s purpose as wintertime comfort food, but I already have a few things I’d do differently next time – definitely use lamb to make a proper shepherd’s pie, and spice it up a bit. I expect to start scribbling in the margins like the Half-Blood Prince.

It may not be the finest cookbook for British food out there, but it sure is fun cooking to these literary references. And if you have any plans to throw a Harry Potter theme party, this cookbook is a must-have.