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Roald Dahls Even More Revolting Recipes
 
 
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Roald Dahls Even More Revolting Recipes (Hardcover)

by Roald Dahl (Author), Quentin Blake (Illustrator) "1. Heat frying pan on medium setting ..." (more)
5.0 out of 5 stars  See all reviews (1 customer review)
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Roald Dahls Revolting Recipes

Roald Dahls Revolting Recipes

4.9 out of 5 stars (7) 
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From Amazon.co.uk

Every child loves Roald Dahl, whether sampling his Revolting Rhymes or getting stuck in to The BFG, The Witches, The BFG, The Twits or any one of his fantastically fiendish storybooks. So, what better way to keep your young Dahl fan amused than by letting them loose in the kitchen with a copy of Even More Revolting Recipes.

Perfect fodder for would-be chefs, this hilarious book turns favourite foods from a host of his bestselling books turns into real recipes: perfect for keeping children (and maybe even a few of the adults) out of trouble for a while.

From Plushnuggets and Nishnobblers to Bean's Cider Devil's Drenches and beyond, these recipes will prove irresistible for children, are perfect for parties and, despite the nasty names, are temptingly delicious. (Ages 6 and over.) --Susan Harrison --This text refers to an alternate Hardcover edition.



From Publishers Weekly

Sure to stir the stomach, Roald Dahl's Even More Revolting Recipes, with excerpts from Roald Dahl's oeuvre, an introduction by Felicity Dahl and recipes by Lori-Ann Newman, features foods from the author's best-loved books. Derived from James and the Giant Peach, "Pickled Spines of Porcupine" is made of meringue; "Toad-in-the-Hole" a meat stuffed potato comes from Danny the Champion of the World. Quentin Blake's humorous illustrations transform full-color photographs by Jan Baldwin.

Copyright 2002 Cahners Business Information, Inc.

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First Sentence
1. Heat frying pan on medium setting. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
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5.0 out of 5 stars Great fun in a cookbook, Feb 14 2002
By "krbritton" (Irving, TX USA) - See all my reviews
These recipes are presented in classic Roald Dahl style. Each recipe takes its name from Dahl's books such as Wonka's Whipple-Scrumptious Fudgemallow Delight and Spitsizzlers. Quentin Blake, who illustrated many of Dahl's books also lends a hand to this collection so the reader truly relates to the material as if these were the recipes that Dahl spoke of in his books. Also, each recipe starts out with a quote from the book that served as that recipe's namesake. The author is careful to note that several of these recipes require an adult's supervision as they are listed as part of the ingredients in those recipes that use heat. This will be a clever addition to the cookbook collection that may even inspire the reader to look into Dahl's books serving as the inspiration for these recipes.
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