How to Cook Children: A Grisly Recipe Book

Description

This unique children's book presents 'delicious' recipes from witches around the world. Every dish has one thing in common: the main ingredients are CHILDREN! In the classic gruesome style typical of children's authors such as Roald Dahl, this book is a ten-year-old's paradise - filled to the brim with bogies, squashed frogs, zombie chickens and the funniest witches ever seen. Many witches have contributed, from Barfa Stew-Wart in the United States, France's favourite Mad Elaine de la Moustache, to Britain's very own Janie Groviller. Featuring a short introduction to each recipe by the general editor Esmelia Sniff (who despises all her contributors and also suffers from severe incontinence), each recipe drips with cruelty and will have every witch drooling with delight. The text is written with a variety of voices, each more preposterous than the last and written to appeal to children, but with many jokes that will make this a hit with adults too. The darkness of the subject matter is offset with laugh-out-loud humour and the absurdity of the witches' characters. Designed to resemble a witchy version of a modern cookbook, it is stunningly illustrated throughout.

Martin Howard produces laugh-out-loud books for both children and adults. For children he has written How to Cook Children: A Grisly Recipe Book (Pavilion 2008), the Witches at War! trilogy (Pavilion), and Germs: An Epic Tale on a Tiny Scale (Pavilion 2010) for younger children. His work for adults includes the popular Bad Dog's Diary series (Portico) and One Grump or Two, under the pseudonym Arthur Grump (Portico 2008). Martin lives in the south of France with his wife and three children.

'Quite simply the best book for cooking with children ever written. The recipes are mouth-watering and Esmelia Sniff is a laugh-out-loud kitchen nightmare. There are very few chefs who can change the way we think about food, but thanks to Esmelia and her pointy-hatted friends I'll be putting youngsters on the menu in all my restaurants from now on. Flippin excellent!' Gordon Ramsay