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The Unofficial Hunger Games Cookbook: From Lamb Stew to "Groosling" - More than 150 Recipes Inspired by The Hunger Games Trilogy (Unofficial Cookbook) [Kindle Edition]

Emily Ansara Baines

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Book Description

"Here's some advice. Stay alive." --Haymitch Abernathy

When it comes to The Hunger Games, staying alive means finding food any way possible. Katniss and Gale hunt live game, Peeta's family survives on the bread they make, and the inhabitants of the Seam work twelve-hour days for a few handfuls of grain--all while the residents of the Capitol gorge themselves on delicacies and desserts to the heart's desire.

For the first time, you will be able to create delicious recipes from the humble District 12 to the extravagant Capital, including:

  • French Bread from the Mellark Family Bakery
  • Katniss's Favorite Lamb Stew with Dried Plums
  • Rue's Roasted Parsnips
  • Gale's Bone-Pickin' Big Game Soup
  • Capitol-Grade Dark Chocolate Cake

If you're starving for more from Katniss, Peeta, and Gale, this cookbook is sure to whet your appetite!


Product Description

Review

Eat Your Way Through The Hunger Games! This is the only Hunger Games-inspired cookbook! The Unofficial Harry Potter Cookbook has sold more than 100,000 since October and reached #5 on The New York Times Bestseller list! Released in time for the 2012 release of The Hunger Games movie “Here’s some advice. Stay alive.”—Haymitch Abernathy When it comes to The Hunger Games, staying alive means finding food any way possible. Katniss and Gale hunt live game, Peeta’s family survives on the bread they make, and the inhabitants of the Seam work twelve-hour days for a few handfuls of grain. For the first time, fans will be able to create recipes found in all three books of the series such as: The Mellark Family’s Warm Raisin and Nut Bread Katniss’s Favorite Lamb Stew Rue’s Radish Salad Gale-Approved Deer Jerky Haymitch’s Coconut Rum Cake Fans are starving for more adventures from Katniss, Peeta, and Gale and The Unofficial Hunger Games Cookbook is sure to whet their appetites!

About the Author

Emily Ansara Baines's short stories have appeared in Narrative literary magazine and AngeLingo. She graduated with honors from the University of Southern California where she studied creative writing under Aimee Bender and T.C. Boyle. One day Emily will live in Paris and speak French while wearing a beret, but these days she makes do with navigating the streets of Los Angeles. Her favorite word is murmur.

Product details

  • Format: Kindle Edition
  • File Size: 569 KB
  • Print Length: 256 pages
  • Publisher: Adams Media (1 Nov. 2011)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B00631IB3I
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Amazon Bestsellers Rank: #713,014 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 3.9 out of 5 stars  97 reviews
126 of 143 people found the following review helpful
1.0 out of 5 stars Absolutely Appalling! 29 Mar. 2012
By Grandma - Published on Amazon.com
Format:Hardcover|Vine Customer Review of Free Product (What's this?)
I was one of the very first to review The Hunger Games. I loved the book, thought it one of the best I had seen for the Young Adult market in quite some while. Even way back in 2008 I was predicting that the Hunger Games series might just be the next big thing. So, I was delighted to see the recent release of the movie and was glad to have the opportunity to review Emily Ansara Baines The Unofficial Hunger Games Cookbook: From Lamb Stew to "Groosling" - More than 150 Recipes Inspired by The Hunger Games Trilogy. I cannot begin to tell you how dreadfully sad I am to have to write the review I'm about to put on "paper."

At first glance, The Unofficial Hunger Games Cookbook seems like a brilliant and fairly well executed idea, though I must admit that I had questions about the use of the Hunger Games name, surely by now trademarked. In spots, the recipes are marvelous. In others, not so much. And while I certainly understand the idea behind including things like mountain goat and yucca, foraging for food is something that takes knowledge. Many - probably most - of the recipes that use foraged plant roots I would not use, even though I've been "picking wild" for more than a half a century.

As I started taking a closer look at some of the recipes I started to notice some odd things. The recipe for Finnick And Annie's Wedding: White Wedding Cake, though it is a wedding cake indeed, is not a white wedding cake. White cakes do not contain any egg yolks, as those color the cake a golden color. This recipe contains 7 of them. I found the nearly identical recipe on a wedding site.

More than a few of the cookie recipes have very small yields for the large amount of dough the recipes produce. Tigri's Fig Cookies are what are more usually called Italian Cuccidati, a Sicilian fig cookie commonly served at Christmas and for weddings. The directions that Baines gives are not complete - they fail to specify the size that each of the four portions of dough should be rolled to. The recipe also allows for about 4-5 times the amount of filling that a standard Cuccidati recipe making 3-4 dozen cookies calls for. Somehow, Baines only manages to get 2 dozen cookies.

And then I came to the game recipes, which are quite frankly very problematic. Let me draw your attention to just one of them, though this is not the only problematic game recipe by a very long shot. In particular though, take a peek at the Banquet-Baked Mountain Goat with Artichokes, Tomatoes and Fresh Herbs on page 158. In the "Tips From Your Sponsor" Baines writes:

"Mountain goat is a strong-flavored animal. If too old, its meat will be tough and stringy. Only cook goat when you have access to young meat, or brine the older meat prior to cooking. Either way, a baked stew of sorts is an excellent way to get good results from this goat. Serve with cooked rice."

Now it so happens that over at Netplaces, Karen Eagle, author of The Everything Wild Game Cookbook: From Fowl And Fish to Rabbit And Venison--300 Recipes for Home-cooked Meals (Copyright 2006) has most of her book readily available online. It also so happens that Karen has a recipe titled "Baked Mountain Goat with Tomatoes, Artichokes and Fresh Herbs." And it just so happens that Karen's introduction to that recipe (which is virtually identical to the one in Unofficial Hunger Games) reads, copied and pasted directly from the recipe page at Netplaces:

"Mountain goat is a strong-flavored animal. If too old, it's tough and stringy. So cook goat when you have access to young meat or brine the older meat prior to cooking. However, a baked stew of sorts is an excellent way to get good results from this animal. Serve with cooked rice."

I'm not sure just exactly how Emily Baines managed to slip this past her publisher, but Grandma does not reward plagiarism and copyright violation. The only recommendation Grandma will make is for lessons in the meaning of copyright.

Absolutely NOT Recommended.
13 of 14 people found the following review helpful
1.0 out of 5 stars Plagiarism, untested recipes that don't work - a waste of money and time 17 Aug. 2012
By Survivor - Published on Amazon.com
Format:Hardcover
My daughter got this as a birthday gift and we have tried to cook from it. Not a single recipe has worked yet. The baked goods have very odd proportions in the ingredients. The author clearly is not an experienced baker and must not have tested the recipes at all. As other reviewers have noted, she put this book together from stuff she found on the Internet, including words written by others. The front material has acknowledgements to two authors of wild game cookbooks - if the author used their words, their names should be on the cover. Shame!

This book is a waste of your money.
7 of 7 people found the following review helpful
2.0 out of 5 stars The Unofficial Hunger Games Cookbook 19 July 2012
By M. Reynard - Published on Amazon.com
Format:Hardcover|Vine Customer Review of Free Product (What's this?)
Ok, for the moment I'm going to ignore the fact that the way this book is tied in to the Hunger Games series is to regurgitate different quotes and situations from the book, find a relatable food and go from there. I'm going to look at it from it's stance as a cookbook, and the food that you prepare from it. We'll get into the whole Hunger Games thing later.

The Unofficial Hunger Games Cookbook has 9 chapters and an appendix. The appendix is largely a listing of herbs. There are also acknowledgements and an index and an About the Author section.

The first chapter, Breakfast of Champions, is just what you'd expect it to be. A chapter about breakfast foods. There are such sundries as orange muffins with sweet preserves to a Sumptuous Sausage Sunrise dish. The Fearfully Fried Potatoes (and yes I realize exactly how cheesy the dish names are) were standard fried potatoes. In fact, I was scratching my head a little at why they were included in this cookbook. The Orange Muffins with Sweet Preserves I made as well, and they were very very sweet. The texture was not muffin like though, but more like a very dense cake. The preserves made to go with it filled the equivalent of a regular sized jelly jar, and was way too much to go with the muffins, unless you made ten batches of muffins. The Fruit Frenzy was actually pretty good, but then again it was just a fixture of blueberries, strawberries, blackberries and pineapple. Which is very standard. Cheese Souffle for the Spoiled Snackers was a light dish, and it had a decent taste, but wasn't really something that was sought after in my house. I do have to say that the Cheesy Meaty Hash Brown Casserole was very good and very easy to make.

Chapter 2 outlines bread, which in the Hunger Games is kind of important, so it's a large chapter. It even has a recipe for bread involving seaweed. I didn't really try too much from this chapter, I already have favored recipes for some of the breads included in here, and I'm not much of a bread eater. I did try Katniss's Craved Cheese Buns, but found them very sweet for a dish that was incorporating cheese.

Chapter three involved soups, stews and salads. A Wild Dog stew is including in this listing, but let's face it, who is going to actually get a wild dog to make the stew (even if it does say you can substitute beef). I made the Raging Wild Mushroom Ragout, and while it was simple to make it didn't have a lot of flavor. I also had to add some noodles to it, because on it's own, it just wasn't the meal that the author claimed it was. Rue's roasted parsnips were very time consuming and the reward for all that time spent was a very light flavored dish that wasn't worth it.

Chapter Four is entitled Humble Beginnings and is the chapter for small dishes. To me these could be considered sides or appetizers. The Creamy Bashed Potatoes confused me, I couldn't figure out why they were called bashed when all it was was mashed potatoes. The Capitol Creamy Spinach Fettuccine, like most dishes in this book, didn't have a lot of flavor. And The Propos Grilled Cheese Sandwich was a regular grilled cheese, nothing special about it.

Chapter Five was all about seafood. It was probably the shortest chapter and I only tried one dish, the Spicy Seafood Gumbo, which was actually pretty good, but very very spicy and might not be able to be handled by those who don't like their foot that hot.

Chapter 6 was titled Don't Call Me Chicken, Poultry Dishes for the Brave. There were a lot of recipes in this chapter, but surprisingly, most just didn't jump out at me. I made the Monterey Jack Cheese, Bacon, and Green Chili Stuffed Turkey Breasts, and surprise surprise, it was bland. I also noticed that the cooktime was way off for the dish too. I used think pieces and it still took much longer to cook than the recipe said it would.

Chapter 7 covered meat as well, this time in Lamb, Beef and Pork. And for such a large selection of dishes that can be made from these items, this was a shorter chapter as well. I did make the Beef Strips from the Backpack and it wasn't too bad. At the very least, it was easy to make.

Chapter 8 is the controversial one. The Wild Game section. Let's forget for a moment that most people just don't have access to this kind of meat (unless they want to scrape it off of the road), this is a chapter that most people would just avoid out of principle. But I'm up to new things, if I ever find a way to obtain a beaver, or tree rat, or whatever, I might give the recipes in here a try. There are some venison recipes, which is somewhat easier to obtain.

The last chapter is Desserts and this chapter was all over the place. I made the Harvest Heirloom Apple Cake and it didn't use the 6 apples it called for. In fact, had I used them the cake wouldn't have held together. So I used half as much and the cake turned out ok and even rose nicely. The Baker's Secret Banana Bread was a standard recipe, but it tasted good and was also easy to make. I think my favorite recipe out of this book was the Brown Sugar Shortbread, it had a very nice taste. The Sweet Sugar Cookies from a Sweetie made a ton more cookies than the 1 dozen the book said it would (and I make big cookies even) but they tasted ok. The same applied to the Big Softie Ginger Cookies. Then came the Opportunistic Strawberry Bread. It turned out horribly. I could tell going into it that it wasn't going to turn out right, but I persevered thinking the author knew what they were talking about. It was dry and crumbly and not bread like at all. It disintegrated when you went to pick up a piece.

So there were ups and downs through the whole book, and the bottom line is, I couldn't see myself returning to this cookbook very much. Most of the recipes just weren't worth the effort or produced weird results. I don't want to have to 2nd guess a cookbook on ingredients and whether or not the author knows what they are doing. I was also confused about who this cookbook was market towards. Obviously it's for fans of the Hunger Games series, but when you look at the recipes they range from wildly complicated to extremely simple, with no rhyme or reason. And that just didn't work for me. If I'm using a cookbook for a souffle I don't want to turn the next page to see how to make a grilled cheese. I think it would have been better to stick with the simple recipes since this is a cookbook geared towards young adults because of the series. At least then it would know what it was instead of having an identity crisis.

So now I'll weigh in on how the book ties to the series. It's awkward. There are little snippets on every page and the titles of some of the recipes are just so hokey that I have to roll my eyes. It was as if the author tried too hard to make it line up exactly and overdid it. I enjoyed the book series and was kind of excited to see the cookbook, but now after having had it for a few months, I'm a little sorry it's sitting on my shelf. I just think that the book could have been more graceful than it was in relating to the series.

Not something I'll refer to often, that's for sure. There just aren't enough recipes that interest me or that I'm confident will actually turn out ok. There are a few good ones, but not enough to warrant promoting the book.

Review by M. Reynard 2012
55 of 71 people found the following review helpful
5.0 out of 5 stars This is amazing. 13 Dec. 2011
By Kathleen Weisman - Published on Amazon.com
Format:Hardcover|Verified Purchase
The first thing I have to say about this book is that I could not imagine a more loving tribute to the Hunger Games trilogy. Each recipe has a blurb that tells you where the food can be found in the book and a little bit about its context. That in itself is impressive, as there are a *TON* of recipes in here. There is something for every meal, and even the pickiest of eaters will find something they'll enjoy. The author, you may notice, has a serious sweet tooth - even simple things like breads, salads and porridge have extra ingredients to make them more fruity and spicy and sweet. This adds to the excitement of tasting a food from a good book.
You'll notice that a lot of reviews allude to the fact that there is a section in the book for cooking wild game. Don't let that put you off - the other 80% of the recipes in here have much easier ingredients to find. And anyway, how could there be a Hunger Games cookbook WITHOUT a wild game section? I confess I probably won't be cooking any of those, but even reading the recipes is entertaining.
I would recommend this book to foodies and fans alike.
77 of 101 people found the following review helpful
5.0 out of 5 stars Simply fantastic! 6 Jan. 2012
By LBD - Published on Amazon.com
Format:Hardcover|Verified Purchase
I was hooked after reading the lamb stew recipe, and I downloaded this book at once. After reading over the descriptions for some of the more vivid meals (and in a fit of madness I admit) I decided to schedule our first annual District 12 appreciation day.

We started with Mrs. Everdeen's mush combined with Trash Taters. Lunch was Hope Salad and Wild Mushroom Soup. For dinner we feasted on rabbit stew. All in all we probably cooked enough calories in one day to feed the typical District 12 family of four for a month! And every single dish was incredible. The stew fell apart on the fork, it was so tender, and mush combined with vanilla and cream isn't entirely indeible (in fact it's entirely tasty!). Our only failure of the day was Peeta's raisin bread which, unfortunately, fell at altitude (come on, I'm trying to bake bread in District 2!). But all in all it was a marvelous day, and quite a treat to get to know some of the supporting cast (namely, the meals!)

I have a few suggestions if you want to try this.

1. watch the portions. The yield for each recipe is enormous. If you're cooking for two cut everything in half.
2. remember that you need to reduce liquids if you're cooking at altitude. Peeta's famous raisin walnut bread will need some severe tweaking if you want it to work in District 2!
3. A cool addition to Katniss' Dandelion (Hope) salad - go to your local Whole Foods and snag some edible flowers. They sell them in little plastic cartions in the refridgerated herb section. I'm telling you, when I brought it out decorated with things like pansys and roses *in* the salad it brought the house down. Ha!

We've already scheduled a "Capitol Feast Day" for when the movie is released. Until then, may the food be ever in your favor!
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