It’s late into May, I know, but we did have a cookbook: The Elder Scrolls Cookbook by Chelsea Monroe-Cassel, well known for her Game of Thrones and World of Warcraft cookbooks. I’ve already cooked out of it for the month, and I can tell you much the same that I said about our last genre cookbook. It’s fun if you’re an Elder Scrolls fan, but very few recipes will ever be repeat cooks for me.
The best section of the book is the baking section right in the middle, composed mostly of breads and savory bakes. The cheese scones, for example, are quick bakes, fun, and delicious. I have the ingredients in the cupboard most of the time, and if I want to make, I gravitate to them. Rye flour, a new ingredient for me, is required in a lot of the baking for this book. I had to buy it on amazon, as it was not available locally for me.
And it wasn’t the only weird ingredient. Grains of paradise appears in a spice mix recipe that is central to a large number of later recipes. I bought them online, but I will tell you right now: do not go out of your way for them. You can generally substitute this out for black peppercorns. You won’t be missing anything, and you’ll come out spending a whole hell of a lot less on a spice you’ll use for a few recipes.
A lot of the recipes I tried were fun fora one time thing, but I don’t think I’ll be inclined to pull the cookbook out much for a normal meal.
An idea born in Normal, Illinois, Eating Normal hopes to chronicle the eating Experiences of a Red bird.
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