The Wicca Cookbook

This unique culinary tribute to pagan cuisine shares meticulously researched recipes dating back to the 13th and 14th centuries. A one-of-a-kind collection, it emphasizes the use of ingredients at their seasonal peak: Savory Stuffed Nasturtiums are enjoyed on the Spring Equinox, Elder Flower Chicken is served on the Summer Solstice, and Lambs Wool Apples and Candlemas Pate are Yuletide treats.      Organized around the eight sabbats, or sabbaths, this edition offers a new introduction discussing the Wiccan lifestyle and its relevance to the green movement and other eco-friendly trends, a new chapter dedicated to cooking with kids and teens, and a dozen new, palate-bewitching recipes for nourishing the divinity within.      In the decade since the first edition cast its spell, pagan festivals and faerie conventions have grown and proliferated around the country, offering exciting new venues for all Wiccan products. Delicious recipes and an inclusive message of spirituality will appeal to both the mainstream cookbook audience and the metaphysical book market.