The Elder Scrolls: The Official Cookbook

Okay... My prior 1 star post was influenced by the package taking over a month to get to me. And with very little evidence of the package even being truly shipped until that month later date... But to my surprise the package like something right out of the twilight zone, it arrived with very little head notice. I am overjoyed at the splendors this book beholds. To the Author Chelsea (I believe thats your name) literally your creativity knows no bounds. The spiral bound version of this cookbook is master tier at the bare minimum. The creative energy used to make these combinations and concoctions is impressive at the very least. With beautiful imagery as well as assorted treats, drinks, sweets & full course meals. This is a must have for any chef in the making & in any Elder Scrolls loving households kitchen. Delve into the forbidden knowledge of The Elder Scrolls cookbook and all it has to offer you. Absorb the recipes, hone your master chef skills. And make your potlucks something straight out of a nerds wet dreams. Trust me, as a fellow nerd I assure you, it IS indeed worth it.

This book was so amazing, someone stole it from me! 😑 I hope to get it again, as well as the next one! My husband loves the spice cake recipe, and we both love the pastry salmon! 🤌🏼 Great recipes for Skyrim lovers!

All those years of playing The Elder Scrolls. All the pilfering of homes and castles to find food items to keep our characters alive. Now arrived in a beautifully illustrated cookbook. The book came just in time as I recently committed to revisiting The Elder Scrolls from its first installment to The Elder Scrolls V: Skyrim as the world awaits the next TES installment. That's thousands of hours of game play and game food-brought-to-life could not make a more perfect pairing for a gamer. This review is going to be a living review, and will be updated as I make each recipe. Each recipe review will be short and given asterisks to show my like or dislike of the dish. The max rating will be four asterisks. All recipes will be made according to the book instruction, with no deviation. Future attempts at some recipes that contain a deviation will be noted. Let's get right to it. May 2, 2020 Prepare Nord, Stormcloak, and Imperial Seasonings. Attempt the Horker Loaf and Imperial Mushroom Sauce. When reading through the recipes, I noticed that only a teaspoon (or less) is applied to the dish. I wondered how the dish flavor would turn out with so little seasoning given. Well, wonder no more, the seasonings are strong. Never in my life have I tried Marjoram or Savory. Surprisingly, I had these seasonings in the back of my spice cupboard, sealed and unopened. Good thing I didn't throw them away 10 years ago. Once prepared, the seasoning mixes put salt and pepper to shame. Horker Loaf (***). Before preparing this dish, I watched several YouTube videos and read several reviews. The reviews were mixed. Some tasters hated the dish on account of the grease and the oysters, and some tasters loved it. The recipe is generally a meatloaf recipe so I was not concerned about the grease, just the taste of the smoked oysters. My loaf came out perfectly, the garlic cloves did not burn on top and my bacon was wonderful. My husband and I ate this with the Imperial Mushroom Sauce and we both really liked the pairing. It was a heavy dish and I immediately went down for a nap after. For dinner, we tried another slice, although I kept the serving small because it is so rich. The oysters do lend an almost overpowering smokiness. I think more than 5 pieces of bacon would help, and next time around, I will use only half the can of oysters. Imperial Mushroom Sauce (****) The sauce was very easy to make, and it thickened up too quick so, as much as I did not wish to, I had to water it down with a bit more stock so that the sauce would be saucy. I started the sauce as the loaf was half way through cooking, so the two dishes came to a finish at the same time. The Imperial Seasoning is rich and flavorful. Very good. Next up, Snowberry Crostata!

Got this as a gift for my girlfriend she loves to cook and loves elder scrolls. She has really enjoyed it and spent a lot of time experimenting with all the recipes.

I've just received my copy in the mail so I haven't had much time to try out the recipes, but here's my two cents on this book. The quality of the book itself is very similar to the previous Fallout cookbook; the corner was slightly dented in shipping, but there's large, gorgeous photos of every recipe and some maps and artwork in the front and back. The pages are printed on a glossy quality paper, and there's some flavor text on every page as well. Here's some key differences between the two books: -First of all and most notably, the ingredients are much easier to find. There's no esoteric expensive foods in here, like lotus bulbs and bison meat. Overall you should have no trouble finding what you're looking for at the grocery store. -The recipes seem to cater toward newer chefs more. There's now multiple levels of how easy a recipe is to cook (instead of just Easy, Normal and Hard), and there's a small diagram to compare difficulty. Since the ingredients are easier to find it should also be simpler to get started, since there's a good chance you already have some of the food in your household. Don't fret if you're looking for a complex recipe that's large enough for a gathering, though; there's several delicious-looking meals like the Juniper Lamb Chops that look impressive and are sure to please your guests! -The foods lean toward hearty recipes such as stews, roasts, and dumplings. If you love savory food this is the book for you! As with the previous cookbook there's multiple different desserts, drinks and appetizers along with the main entrees. There's lots of clever nods to the game and you'll find recipes for foods like Kwama Egg Quiche, Water of Life, and Goatherd's Pie. No matter what your experience level is in the kitchen you should be able to find something you'll enjoy making in here. Overall I love this cookbook and I can't wait to start creating some of these meals!

If you get the book, don't get the spiral bound version. I don't know if it's just me, or if theyre all like this, but the spiral bounds CUT into the recipe. I picked 3 random pages and they all had the same issue. Unsure if it's an oversight or just an error with my copy, but it makes it hard to get the exact measurements, and I don't wanna mess the recipe up because I can't read the entire thing. Just a forewarning! Otherwise, the book is wonderful, with great detail and instructions.

I got this book to make the sweet rolls and ended up trying mead making, savory dishes, and other baked goods. I would recommend not using as much rye as it says to, use half. The seasoning blends are amazing, you will need a lot of stormcloak seasoning, so start making that in bulk. I loved everything I baked or cooked. The sweet rolls alone are worth the buy. I found 2 of my new favorite recipes, the horker loaf and the goatherds pie. I loved this cookbook.

A beautiful book that started off as a table decor slowly turned into a cooking quest. Now I'm not saying I'm over here raiding hammerfell, but now I am eating like it 🤣

It’s very well designed with nice quality paper. We tried 1 recipe from the book and it was tasty (shrimps). My only problem and it’s a serious one is that the book is falling apart and I barely used it. I own it for less than a month.

Me gusta cocinar y he jugado la mayoría de los Elder Scrolls, así que este libro es muy divertido. Ninguna receta es demasiado complicada, por lo que no tienes que ser un chef para intentarlas. El libro en sí está excelente, e incluso incluye sugerencias de qué ingredientes sustituir en la vida real por los que sólo existen en el juego. Mi única queja es que me hubiera gustado tuviera más detalle en la sección de cómo hacer hidromiel, pero puedes extrapolarla de lo que se incluye, o complementar con otras fuentes. Me di cuenta que la autora ha escrito varios recetarios temáticos, y les echaré un ojo.

Libro bellissimo e super dettagliato, al mio ragazzo è piaciuto davvero tanto.

The Elder Scrolls cookbook brings the cuisine of Tamriel to life. The book is full of game references and information about the various races and their foods so if you love Elder Scrolls youll love the book just for the content itself! The recipes are creative and vary in difficulty level and the book is full of recipe photos (i firmly believe cookbooks should have a photo for each dish!) My only issue with the recipes is i find there is a reliance on two types of meats; fish and pork. A mix of different meat items would make it more realistic and consumable for all people with different tastebuds, the book also needs more vegetarian options aside from basic starters! Aside from the minor lack of diversity of the meat used in the dishes i highly recommend!

This may be a game tie-in cook book, but it is full of real recipes that taste great. Chelsea Monroe-Cassel has done a wonderful job adding Elder Scroll's flair to recipes like Costal Clam Chowder, Leek and Cheese Crostata, and Companions Meatball Bake. Each recipe has a little introductory paragraph or two that ties it into the game world. For example, the recipe for Chicken Dumplings talks about how it is a a favourite at inns across Skyrim. Below this introduction is a level rating, which tells you how difficult the recipe is to make. (The vast majority of the recipes aren't too difficult at all. A few, especially those with pastry, could be tricky for novice chefs.) And, below that, are the stats re. cooking time, servings, and what the recipe pairs well with. The ingredients list and directions are clearly written, and each recipe is beautifully photographed. There is no nutrition information though, which is the only fault I can find with this book. The book begins with an introduction to Tamriel and the races that live there as well as some of their celebrations. The next section covers spices mixes that are used throughout the book, along with dough recipes, etc. The Sides, Starters, & Snacks section has some great recipes including Hot Mudcrab Dip. This is followed by Baked Goods; Soups & Stews; Main Courses; Desserts; and finally a section on Drinks. There is a short appendix dealing with dietary considerations, which lists which recipes are suitable for vegans, vegetarians, and gluten-free eaters without any alterations. Overall, this is not only a lovey book to read and look at, it is also a very good cook book full of tasty recipes.