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Organized around the eight seasonal sabbats, the second edition of The Wicca Cookbook features more than 100 delicious recipes that transform food preparation into a ceremonial connection that honors ancient earth-based wisdom and pagan celebrations.
The spiritual tenets of Wicca are steeped in an inherent reverence for nature and stewardship of the environment. In fact, Wiccan practitioners have been living-and cooking-green since ancient times. In the decade since the first edition of the The Wicca Cookbook cast its spell over culinary history buffs and adventurous cooks everywhere, many readers have asked “What makes a cookbook Wiccan?” The tenth anniversary edition answers that question and more, bringing fresh dimensions to this heady witches’ brew with new rituals and delicious recipes.
More than 100 dishes, many historically authentic, all meticulously researched, emphasize the use of organic ingredients at their seasonal peak and celebrate all the major pagan holidays- enjoy Stuffed Nasturtiums, Goddess Athena Pitas, and Deva Saffron Bread for the Spring Equinox; serve Elder Flower Chicken, Lilith’s Lily Fair Soup, and Wild Woman White Sage Jelly during the Summer Solstice; and Cupid’s Cold Slaw, Imbolc Moon Cookies, and Snowflake Cakes make delightful Candlemas treats. Nature-honoring dishes, eco-friendly living tips, and an inclusive message of spirituality make The Wicca Cookbook a unique contribution to the culinary world and a magickal tribute to the pagan spirit.
Author Biography
JAMIE WOOD has been a practitioner and teacher of Wicca and other earth-based spiritual practices since 1990. She is the author of The Wiccan Herbal, The Teen Spell Book, and The Enchanted Diary. Also a novelist of young adult fiction, Jamie lives and works in southern California.
TARA SEEFELDT is a graduate of the University of California at Los Angeles in medieval history and has been a practicing Wiccan since 1985. She lives and teaches in Arizona.
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