The Celestial Cookbook: A guide to Elven Cooking

The celestial Cookbook is a collection of recipes from the three Elven races: The star elves, the sun elves, and the moon elves. The recipes have been found in all the corners of Astronasia and truly are a sensation to taste and to make.

Purpose

The recipes in the Celestial Cookbook have been collected in order to preserve the art of elven cuisine and to spread these ancient recipes to the members of other races in an hope that may try their hand at making their own versions of the food.

Document Structure

Clauses

The Celestial Cookbook is divided in 3 chapters and a introduction by the author. In the first chapter several of the more practices of the Moon Elves are described. The second chapter then goes on about the exquisite dishes found in Sun Elf kitchens. Then the third and final chapter concludes with some useful recipes from the Star elves.

Historical Details

Public Reaction

Back when the celestial Cookbook was first published in the city of Damask the celestial cookbook was received with mixed reactions. For most elves the recipes of their own race where common knowledge and there weren't particularly interested in learning those of the other elves. It wouldn't be until the book reached the hands of a tavern cook from Scorch Gate that the celestial cookbook would begin to take off and both his business and the cookbook quickly rose to prominence and over time it become one of the most respected pieces of culinary literature in Astronasia.

Legacy

Today the Celestial cookbook is a mainstay of any self respecting inn and restaurant. However the dishes they offer often depend on the type of establishment. A poor inn might only offer some Moon elf dishes while an high class establishment might only have Sun elf food.

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The Celestial Cookbook: A guide to Elven Cooking

Excerpts

_{(Note: all recipes present in this document are cookable in real life and have been tried by yours truly before publishing)}

Drow Mushroom Quinoa

Ingredients:

• 1 cup quinoa

• 1 tablespoon olive oil

• 1 pound of various local editable mushrooms

• 5 cloves of garlic, minced

• some salt and freshly ground black pepper, to taste

Preparation

Fill a large pan with 2 cups water and the quinoa. Stir it until it the water begin to boil and continue to cook it for 8 to 10 more minutes after which you put it of the fire and set the quinoa aside.
Heat olive oil in a large skillet over the fire. Add the mushrooms and garlic, and bake them until they are brown and tender while stirring occasionally. Season the mushrooms with salt and pepper, to taste. Stir in the quinoa until the entire dish is mixed. The dish is to be served immediately after this.

Sunny Beef Stew:

Ingredients:

• 2 tablespoons red wine

• 1 tablespoon lemon juice

• 1 tablespoon berbere

• 1 teaspoon paprika

• 1 teaspoon rosemary

• 1 teaspoon thyme

• 1/8 cup extra-virgin olive oil

• 1 red onion

• 1 shallot

• 1 plum tomato

• 1 yellow bell pepper

• 3 cloves of garlic

• 2 pounds boneless beef

• salt

• ground pepper

Preparation

In a small bowl, whisk the wine with the lemon juice, berbere, paprika, and mustard. Cut the tomato in slices and dice the bell pepper, onion and shallot in cubes. Mince the garlic cloves.
Season the beef with salt and pepper for 10 minutes. In a large enamelled cast-iron casserole, heat the olive oil until it shimmers. Add the beef to the casserole and cook over a high flame, turning it for 6 to 8 minutes until the beef turns brown. Using a slotted spoon, transfer the beef to a medium bowl while keeping the juice in the casserole.
Add the onions, shallot, garlic, rosemary, thyme, and a generous pinch of salt and pepper to the casserole and cook it over a moderate flame, stirring it occasionally for 8 minutes until the onions have softened.
Add the beef to the casserole along with the wine mixture, tomato slices, and bell pepper cubes. Cook the mixture over the flames while stirring, until the tomatoes and bell pepper have softened and the lamb is cooked, which should take about 10 minutes.

Elven Bread:

Ingredients:

• 2 ½ cups of flour

• 1 tablespoon of baking powder

• ¼ teaspoon of salt

• ½ cup of butter

• 1/3 cup of brown sugar

• 1 teaspoon of cinnamon

• ½ teaspoon of honey

• 2/3 cup of whipped cream

• ½ teaspoon of vanilla

Preparation

Light the fire under the oven until it burns a comfortable 200 degrees Celsius. Mix the flour, baking powder and salt into a large bowl. Add the butter and mix it until it becomes a fine granules. Then add the sugar and cinnamon, and mix them thoroughly.
Finally add the cream, honey, and vanilla and stir them by hand until a nice thick dough forms.
Roll the dough out about 1.5 centimetres in thickness. Cut out 7 centimeter squares and transfer the dough to a sheet covered in baking paper. Criss-cross each square from corner-to-corner with a blade, lightly (don't cut through the dough).
Bake for about 13 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.
Let it cool completely before eating, this bread tastes best at room temperature and served in a banana leave.

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Type

Manual, Culinary

Medium

Paper

Authoring Date

748 AD