The Witcher Cookbook Review and Recipes to Try

Experience the world of Geralt of Rivia through your taste buds!

Witcher fans have reason to celebrate – beyond books, games, and the series, you can now enjoy your favorite world on a plate. The The Witcher Official Cookbook brings a unique opportunity to transport yourself into this magical realm right in your own kitchen. It is perfect for both passionate cooks and beginners. Plus, the book is beautifully designed, making it not just a kitchen helper, but a stunning addition to any Witcher fan's bookshelf.

Since it includes a foreword by Andrzej Sapkowski, the author of The Witcher books, and some handy tips from the creators themselves, I recommend reading the cookbook cover-to-cover like a regular book first. I really enjoyed the writing within the recipes themselves; these details make it a truly polished piece of work.

Simple recipes for everyone

A huge advantage of this cookbook is its clarity. The recipes are written clearly, without unnecessary complications, which will be appreciated especially by those who are just starting out or still struggling in the kitchen. The ingredients are easily accessible and simple to adjust to your own preferences. Food bloggers Anita Sarna and Karolina Krupecka, who put these recipes together, drew inspiration from European and Polish cuisine, making the ingredients much more accessible to us than those in American cookbooks.

For me, a great detail is that measurements are also provided by the cup. Thanks to the flexibility of the recipes, you can experiment and adapt dishes to your taste – swap out vegetables, use different spices, or prepare a dish completely meat-free. There are no limits to creativity, and where else should you let your imagination run wild than with fantasy recipes?

Vegetarians will find something to love too

The cookbook will also please those who prefer a vegetarian diet. There are many meat-free recipes here – from soups to main courses, snacks, and desserts, everyone will find something to enjoy – whether your belly craves a hearty meal or you just have a sweet tooth. If you want to make your Witcher menu complete, you will also find drinks in the cookbook. And that is just begging for a themed party!

A journey through the world of The Witcher

One of the greatest charms of the cookbook is its structure. The recipes are divided according to familiar locations from The Witcher, such as Velen, Novigrad, Toussaint, or Skellige. Each chapter introduces a different part of the world, and the food perfectly reflects the atmosphere of that region. Skellige is full of fish and simple dishes reminiscent of the harsh nature of the north, while Beauclair offers more sophisticated and refined recipes.

Kaer Morhen and Witcher notes

The final part of the cookbook takes us to the fortress of Kaer Morhen, where you can look forward to recipes with a touch of Witcher tradition. This section contains notes and comments that add even more authenticity to the recipes and bring the life of a Witcher closer. The cherry on top? Recipes for Potions! But watch out for the toxicity level.

Proper herbs are the heart of our potions. Sure, most of them aren't hard to find, but when it comes to quality, you won't find better than those on the southern slope by the river or near the mine. Dried, and in the right proportions, some herbs also work well as flavor enhancers. We know this well because we experimented with various combinations in our liqueurs. And then there's Lambert with his "Trail" – a mix of spirits and White Gull. Actually, it's just two strong liquors mixed together. Not much flavor, but a lot of kick.

Quote from the book The Witcher Official Cookbook, by Karolina Krupecka and Anita Sarna.

Testing the recipes on your own taste buds

To keep us from just sticking to theory, here are the first swallows, recipes personally prepared and eaten: apple pancakes and Étoile Blanche pasta. Besides the photos, I am quoting the ingredients and preparation verbatim so you can try cooking from the Witcher cookbook yourself. I occasionally omitted or substituted some ingredients; for inspiration, I have listed my own adjustments below the recipes.

Confectioner's Apple Pancakes

Ingredients:

• 2 eggs (separated)
• 3 tablespoons granulated sugar
• 1 cup / 240 ml buttermilk (room temperature)
• 1 cup / 140 g all-purpose flour
• ½ cup / 60 g whole-grain, finely ground rye flour
• 1 teaspoon baking soda
• Flaky salt
• 1 medium apple (cored and grated)
• Vegetable oil for frying
• Powdered sugar for dusting
• Ground cinnamon for dusting
• Fruit butter or strawberry jam for serving

In a medium bowl, mix the egg yolks and powdered sugar and whisk until creamy. Then add the buttermilk and whisk until combined. Stir in both flours, baking soda, and a pinch of salt. Once incorporated, add the apples and stir gently until a batter forms.

In a separate metal bowl, combine the egg whites with a pinch of salt and whisk into stiff peaks. Gently fold one-third of the whites into the batter. Then, using a spatula, gently fold in the remaining two-thirds.

Line a plate with a double layer of paper towels. In a large non-stick pan, over medium heat, heat a 6mm layer of vegetable oil until it shimmers and a pinch of flour tossed into the oil sizzles. Using a large spoon (approx. 2 tablespoons in volume), scoop a portion of batter and pour it into the hot oil, flattening the batter with the back of the spoon each time. Be careful not to overcrowd the pan. Fry the pancakes for about 2 to 3 minutes on each side until beautifully golden brown.

Transfer the pancakes to the prepared plate and let them drain. Repeat with the remaining batter, adding more oil if necessary. Serve the pancakes hot or at room temperature, dusted with powdered sugar, cinnamon, and topped with jam.

My adjustment: I used plain yogurt instead of buttermilk.

Étoile Blanche Pasta from the Viper Winery and Jewels

Curry Marinade

Other ingredients:

Preparing the marinade: In a small bowl, mix the yogurt, garlic, spice blend, and salt; stir thoroughly. Place the turkey in the marinade, turn a few times to coat well, and place the bowl in the fridge for 1 hour. About 20 minutes before cooking, remove the meat from the fridge and let excess marinade drip off. Place on a tray and discard the marinade.

Bring water to a boil in a kettle. If using chanterelles, clean them with a brush to remove sand, transfer to a bowl, add 1 teaspoon of salt, and pour the boiling water over them. Stir and let sit for 1 minute, then remove the mushrooms with a slotted spoon and discard the water with the sand. Dry the mushrooms with a paper towel. Cut larger pieces so they are all the same size. If using button mushrooms, clean them and slice thinly.

In a medium non-stick pan, over medium heat, melt the butter. Add the mushrooms and sauté without stirring for about 2 to 3 minutes. Then stir once or twice and continue sautéing for another 5 minutes until they are lightly browned and soft. Season with salt and pepper, transfer to a plate, cover, and set aside.

In the same pan, over medium-high heat, heat 1 tablespoon of olive oil, add the marinated turkey, and sauté for 3 minutes on each side until golden. Reduce heat to medium, pour in the wine, and turn the meat once or twice to coat well with the liquid. Cover with a lid and simmer for another 2 minutes. Uncover, turn the meat once more, and cook until the liquid evaporates. Turn off the heat, transfer the meat to a cutting board, and let it rest for approximately 5 minutes. Then, slice the meat into 3 mm strips.

Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon of salt and the pasta. Cook according to package instructions. Stir occasionally. Once the pasta is al dente, drain the water. Let it drain, but do not rinse. In the same pan, heat the remaining 2 tablespoons of olive oil over high heat. Add the tomatoes, cut-side down, and sauté for about 1 minute. Then add the cooked pasta, mushrooms, and meat, and fry for another 1 minute to combine the ingredients evenly.

Transfer to a large serving platter. Using a teaspoon, dollop the ricotta cheese over the pasta and garnish with arugula leaves. Season with pepper and serve immediately.

My adjustment: Instead of meat, I coated mushrooms in the yogurt and spice marinade. I did not use red wine or arugula.

Why have The Witcher Cookbook at home?

To conclude, let's summarize everything this cookbook brings to Witcher fans and foodies, and why it's worth getting.

• 80 clearly written recipes from successful food bloggers
• A source of inspiration for hungry Witcher fans and those looking for new and tasty dishes.
• It is not just a cookbook, but also a journey into a fantastic world that you will experience with your own taste buds.
• Given its high-quality and imaginative design, it will be a great gift that enriches any fan collection.

Author "Bunny" Dominika Mátyásiová