Marvelously Revolting Recipes

by Roald Dahl, Quentin Blake (Illustrator)

Overview

Learn to cook like Willy Wonka with a new cookbook with recipes from classic Roald Dahl books!

From Willy Wonka’s scrumptious candy to Matilda’s chocolate cake, Roald Dahl has been creating mouth-watering food in his books for decades. Now there is a brand-new cookbook featuring fifty recipes, all referenced in the beloved works of Dahl—from James and the Giant Peach to The Twits.
Young chefs can make their own:
-Wormy Spaghetti (The Twits)
-Dandyprats (James and the Giant Peach)
-Bean's Cider (Fantastic Mr. Fox)
-Hair Cream (Charlie and the Chocolate Factory)
-And more creative recipes like Licorice Bootlaces or Jellied Gnats.

Adults and children alike will delight in the silliness and deliciousness of these recipes, all while revisiting some of their favorite Roald Dahl tales!

Product Details

ISBN-13:	9780593525012
Publisher:	Penguin Young Readers Group
Publication date:	08/20/2024
Pages:	144
Sales rank:	924,303
Product dimensions:	8.00(w) x 10.00(h) x (d)
Lexile:	960L (what's this?)
Age Range:	8 - 12 Years

About the Author

Roald Dahl was a spy, ace fighter-pilot, chocolate historian, and medical inventor. He was also the author of Charlie and the Chocolate Factory, Matilda, James and the Giant Peach, The BFG, and many more brilliant stories. He remains the World's No. 1 Storyteller. Find out more at RoaldDahl.com.

Quentin Blake has illustrated more than three hundred books and was Roald Dahl's favorite illustrator. In 1980, he won the prestigious Kate Greenaway Medal. In 1999, he became the first-ever Children's Laureate, and in 2013, he was knighted for his services to illustration.

Date of Birth:

September 13, 1916

Date of Death:

November 23, 1990

Place of Birth:

Llandaff, Wales, England

Place of Death:

Oxford, England

Editorial Reviews

05/01/2024

Gr 2–5—This delightfully gruesome collection of recipes, inspired by the writing of Roald Dahl and featuring art from a variety of well-known children's illustrators, includes 26 new dishes and a dozen from previous editions of the "Revolting Recipes" books. With everything from Whoopsey Splunkers to Scarlet Scorchdroppers, these treats will elicit a spark of recognition from Dahl fans as they peruse the book. Illustrations are a pastiche of art and photography and splash joyfully across the pages, making this a real feast for the eyes. On the topic of feasting: while some of the recipes are straightforward and appealing, others are more befitting of the title (anyone care for prawns in rice paper, billed as "Earwigs cooked in slime"?). Some of the ingredients are less common, and at least a few of the recipes lean more toward fantasy than something that a young cook could successfully pull off; but there is so much fun to be had here that this feels like a small price to pay. VERDICT A book that lives up to its title, recommended for school and public libraries with a Dahl fanbase.—Kate Newcombe

School Library Journal