Art © Christopher Denise
The Library of Congress has posted a full table of contents for The Redwall Cookbook, revealing that the book will be divided into four seasonal sections: Spring, Summer, Autumn, and Winter.
The full list is as-follows:
Spring
- Hare’s Pawspring Vegetable Soup
- Crispy Cheese’n’Onion Hogbake
- Vegetable Casserole à La Foremole
- Gourmet Garrison Grilled Leeks
- Stuffed Springtide Mushrooms
- Abbot’s Special Abbey Trifle
- Spiced Gatehouse Tea Bread
- Honeybaked Apples
- Hot Mint Tea
Summer
- Hotroot Sunsalad
- Brockhall Badger Carrot Cakes
- Great Hall Gooseberry Fool
- Cheerful Churchmouse Cherry Crisp
- Rosey’s Jolly Raspberry Jelly Rock Cakes
- Afternoon Tea Scones with Strawberry Jam and Cream
- Squirrelmum’s Blackberry and Apple Cake
- Guosim Shrew Shortbread
- Summer Strawberry Fizz
Autumn
- Mole’s Favour Turnip and Tater Deeper’n’Ever Pie
- Bellringer’s Reward (Roast Roots and Baked Spuds)
- October Ale
- Autumn Oat Favourites
- Hare’s Haversack Crumble
- Harvestberry Sunset Pudd
- Savoury Nut Tea Bread Squares
- Dibbun’s Delight
- Golden Hill Pears
Winter
- Shrimp’n’Hotroot Soup
- Veggible Molebake
- Stones Inna Swamp
- Savoury Squirrel Bakes
- Outside’n’Inside Cobbler Riddle
- Rubbadeedubb Pudd
- Nunnymolers
- Applesnow
- Mossflower Mulled Cider
You’ll be able to taste all these treats for yourself when The Redwall Cookbook hit shelves September 22nd, 2005.
Stay tuned to The Redwall Newsline for more details.
(Special thanks to Chesk Otter for bringing this to my attention.)
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