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The trick to cooking Azerothian cuisine is learning to build a proper cooking fire. Start with some kindling and twigs and then . . . What? Oh. You want to cook these dishes in your oven at home? Well, I suppose thats reasonable. More than reasonable, really, given that these recipes started as items in a game; its only natural that some amount of adjustment was bound to happen during their transformation into real food. In that case, just swing by your local market for some fresh Chimaerok Chops, then take your giant wheelbarrow to the Auction House for a Juicycrunch Carrot, so you can . . . Why are you looking at me like that? Wait. What do you mean there are no chimaeroks in your world? Seriously, why did you even buy this cookbook if the recipes all rely on ingredients that are imaginary? Dont worry. The very reason that you can already imagine what these fictional dishes taste like is because the foods of Azeroth have a basis in our own reality. Just because we are using nonimaginary ingredients and a modern kitchen doesnt mean we have to settle for anything less than delicious cuisine that evokes the aesthetic of World of Warcraft. The right spices, peppers, salts, vegetables, and meat can make the difference between a dish that leaves a lot to be imagined and one that just might convince you that youre on the plains of Mulgore after all. If you have access to game meat, great! Want the Lukewarm Yak Roast Broth to taste more unique? Go for some bison meat. New recipes are a perfect excuse to try something youve never had before, so go on a quest through your local market. Despite the impressive globalization of foodstuffs in the modern world, good spices remain one of those items that have retained just a hint of the exotic. Nothing beats a whiff of warm fresh cinnamon or the cool peppery bite of juniper berry. Spices have been treasured throughout the ages, and that connection with history remains with them, giving dishes a richer feeling of authenticity. Dont be a kitchen noob. Level up your seasoning collection: If youve been hoarding the same bottle of ground cinnamon for the last decade, its probably time to bin it in favor of some fresh stuff. Experiment with interesting new peppers or various types of salt. Its an adventure that will likely end with some really tasty foods. DIETARY RESTRICTIONS In this day and age, many of us either struggle with our own dietary restrictions and sensitivities or cook for someone who does. As I am not proficient in cooking with such restrictions, I suspect that, in many of these cases, you will know more about the subject than I ever could. In the back of this book is a helpful list of all the recipes covered, organized into sections for vegetarian, vegan, and gluten-free cooking. In addition, a number of recipes are marked to indicate that, with a few small changes, they can be made to fit one of those categories. Here are a few guidelines to help you customize the recipes in this book into something you can enjoy worry-free. ADAPTING TO VEGETARIAN DIETS While there are many recipes in this book suited to a vegetarian lifestyle, there are also a number that can be adapted for a vegetarian diet. Depending on the recipe, the change might be as simple as swapping the chicken broth for a vegetable- or mushroom-based broth. Love the sound of a sauce thats meant to go over a piece of meat? Pour it over your favorite meat-substitute or grilled vegetables instead. ADAPTING TO GLUTEN-FREE DIETS A wide array of gluten-free flour mixes is commercially available both online and in many grocery shops, and these have been exhaustively tested to perform as well as possible in both baking and cooking. Here are some basic guidelines: Breads: These can be among the trickiest recipes to adapt for a GF lifestyle. Generally, I would recommend adding what makes the loaf unique to your favorite GF bread recipe, as with the recipes for Mulgore Spice Bread and Kaldorei Pine Nut Bread. Or, in the case of Soft Banana Bread or Sweet Potato Bread, try substituting a one-to-one GF flour for the regular versions in the recipes. Thickening: If a small amount of flour is included in a recipe as a thickening agent, try substituting cornstarch, rice flour, or your favorite GF flour mix. Above all, dont be afraid to experiment. Even if you dont need to change anything for a dietary concern, feel free to toy with the ingredients lists. The best recipe in the world is still just a starting point, so adapt to your own tastes and inspirations. Play, eat, enjoy! ACHIEVEMENTS To master the fusions of flavors, an adventurer must have dedication, patience, and the willingness to try unusual recipes. Undertake the following to become a Master Cook. LEVELING UP AS A COOK— Level up by making 5 dishes from each path. Start out with an apprentice-level recipe and work your way up to the master-level recipes. 1) Make 5 from each: The Way of the Nibble The Way of the Loaf The Way of the Broth The Way of the Entrée The Way of the Sweet The Way of the Tankard 2) You are now a Master Cook. Go forth and feed the masses! SPICES AND BASICS ANCIENT PANDAREN SPICES AUTUMNAL HERBS HOLIDAY SPICES NORTHERN SPICES WHIPPED CREAM ROYAL ICING FOR COOKIES DRIZZLED ICING & GLAZE FLAKY PIE DOUGH BUTTERY PASTRY DOUGH ANCIENT PANDAREN SPICES SKILL LEVEL: Apprentice PREP: 5 minutes MAKES: About 14 cup These spices have been a staple ingredient in pandaren recipes for millennia, since before the time of Emperor Shaohao. The unique blend of ingredients will bring that history right to your kitchen. 3 teaspoons Szechuan peppercorns 2 teaspoon fennel seeds 2 teaspoon ground cinnamon 1 teaspoon ground anise 1 teaspoon ground cloves 1 teaspoon ground cardamom 1. Place all the spices in a dry pan and gently toast them over medium heat for several minutes. Swirl the pan occasionally to keep the mixture from burning. Once the spices are giving off a lovely fragrance and have darkened slightly, remove from heat and allow to cool. 2. Transfer the mixture into a spice grinder or coffee grinder and process until you have a fine powder. Store in a small airtight jar out of direct sunlight. This mix will keep for several months but is at its best when fresh. Used in: Spiced Blossom Soup Pomfruit Slices Rice Pudding AUTUMNAL HERBS SKILL LEVEL: Apprentice PREP: 5 minutes MAKES: About 14 cup As the days grow short and chilly, our thoughts often turn to time with friends and family and occasions best marked with feasts. This herb mixture is a favorite of Stormwind chefs as they prepare vast meals to celebrate the harvest during Pilgrims Bounty. 2 tablespoons dried rosemary 2 teaspoons dried thyme 1 teaspoon dried marjoram 12 teaspoon ground cinnamon 14 teaspoon ground nutmeg 14 teaspoon ground ginger 1 teaspoon blue cornflower petals (optional) Combine all spices except the petals and run through a spice grinder or a coffee grinder until there are no large pieces remaining. Add in the petals, and store in an airtight jar. Used in: Candied Sweet Potatoes Slow-Roasted Turkey HOLIDAY SPICES SKILL LEVEL: Apprentice PREP: 5 minutes MAKES: About 14 cup With all the warmth and flavor imbued by these spices, an ordinary dish gets a little boost of holiday cheer for the Feast of Winter Veil. Youll need these spices to whip up Greatfather Winters favorite treats for his yearly visit. 1 tablespoon ground ginger 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 12 tablespoon ground cloves 14 tablespoon ground pepper Combine spices and store in an airtight container. Used in: Gingerbread Cookies Pumpkin Pie Hot Apple Cider NORTHERN SPICES SKILL LEVEL: Apprentice PREP: 5 minutes MAKES: About 14 cup This aromatic blend of spices will not only increase the flavor of any given recipe but also add a warming element to dishes. That warmth is a welcome addition in the chilly region of Northrend, from which these delicious spices are traditionally gathered. 1 tablespoon cardamom 1 tablespoon dried juniper berries 1 teaspoon smoked salt 12 teaspoon pepper 12 teaspoon ginger 14 teaspoon allspice or nutmeg Combine spices and run through a spice grinder or a coffee

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