Follow the yellow brick road with Dorothy and the gang and enter into a culinary world of more than 70 delicious dishes inspired by the all-time classic film The Wizard of Oz!

Celebrate a timeless classic with more than 70 dishes from the charming world of The Wizard of Oz! Filled with magically tasty mains, appetizers, and desserts straight from the Emerald City, this family-friendly cookbook includes an enchanting roster of recipes that fans will love.

With this deluxe cookbook, you won’t need to leave Kansas (or your home) to share a magical meal. Featuring full-colour photography, comprehensive nutritional information, and helpful tips and tricks, The Wizard of Oz: The Official Cookbook will prove that there’s no place like home!

70+ RECIPES: Dishes inspired by Dororthy, the Cowardly Lion, the Tin Man, and the rest of your favorites will bring the magic of Emerald City into your kitchen

STUNNING IMAGES: Beautiful, full-colour photos of finished dishes help ensure success

FOR ADULTS AND FAMILIES: Perfect for both adults and families, this book has easy-to-follow recipes that use everyday ingredients, making it ideal for any skill level or occasion

MAGICAL GIFT: Whether you’re throwing an Emerald City-themed party or shopping for The Wizard of Oz fan in your life, The Wizard of Oz: The Official Cookbook will delight fans of the film and cooking enthusiasts alike

COMPLETE YOUR COLLECTION: Pair a meal from The Wizard of Oz: The Official Cookbook with Insight Editions’ excellently crafted stationery, including The Wizard of Oz: There’s No Place Like Home Signature Pop-Up Card, The Wizard of Oz: Wicked Witch of the West Pocket Notebook Collection, and The Wizard of Oz: Hardcover Ruled Journal

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Field of Poppies Focaccia Bread

The beautiful field of sleepy red poppies that Dorothy and her friends come across after they exit the forest inspires this savoury focaccia bread. Cherry Tomato halves or mint bell peppers represent the flowers, just without the sleepy effects. Add a shower of Parmesan cheese at the end for snowflakes and serve warm. This yeasty, stretchy bread will give you just enough energy to make it to Emerald City-or at least, back to the kitchen for another piece.

4 cups bread flour

1 tablespoon kosher salt

1 tablespoon instant yeast

2 cups warm water (about 110°F)

About 6 tablespoons olive oil, divided, plus more for greasing

16 to 32 mini bell peppers or cherry tomatoes

1 to 2 sprigs fresh rosemary, leaves removed

12 to 15 whole parsley leaves

2 scallions, greens only, to use as stems

2 to 4 black olives, cut into small dice, to use as poppy centers

Flaky salt

2 to 4 tablespoons Parmesan cheese (optional)

SPECIALTY TOOLS:

Kitchen thermometer

In a large bowl, whisk together the flour, salt, and yeast. Using a rubber spatula, stir in the water, folding the dough until the flour is thoroughly mixed in. Cover with a greased piece of plastic wrap and let sit for 15 minutes. Move the plastic wrap to one side of the bowl and, using oiled hands, place your fingers under the side of dough farthest from you and gently lift and fold the dough in toward you. Repeat three more times, turning the bowl 90 degrees each time. Pour 2 tablespoons of olive oil over the dough. Turn the dough in the oil until it is well coated, finishing with the seam down. Cover the bowl again with the plastic wrap and place in the refrigerator for 12 to 24 hours.

Remove the dough from the refrigerator. Wet your hands with water. Place your fingers under the side of dough and once again lift and fold four times as before, ending with the seam-side down. Cover with plastic wrap and set aside for 1 hour.

About 15 minutes before baking, place a rack in the middle of the oven.

Preheat the oven to 425°F. Line a 9-by-13-inch cake pan (or for thinner focaccia use two 9-by-13-inch rimmed baking sheets) with parchment paper and grease it with 2 tablespoons of olive oil. Stretch and fold the dough one more time and place the dough on the prepared baking sheet, seam-side down. Coat your hands with some of the oil. Press your fingers into the dough, spreading it out to the edges and creating deep dimples.

Cut the bottom ends off the peppers, or cut the tomatoes in half (see note), to use as the poppies. Reserve the rest of the pepper for another use, if using.

Arrange the pepper ends or tomatoes, cut-side facing out, pressing them into the dimples, to create your field of poppies. Finish decorating, using the rosemary leaves and parsley as the stems and leaves. Fill the center of each poppy with a piece of black olive. Drizzle the remaining 2 tablespoons of olive oil over the focaccia and sprinkle with a pinch or two of flaky sea salt.

Bake for 25 to 30 minutes, or until golden brown. Remove the pan from the oven and sprinkle some Parmesan cheese lightly over the top half to look like snow falling. Carefully remove the focaccia from the pan onto a cooling rack.

Allow to cool for at least 10 minutes before slicing.

Notes

Use the tip of a knife to remove the seeds from the cherry tomato halves, if using, to prevent the bread from getting too soggy.

This recipe is vegetarian if you ensure you’re using vegetarian Parmesan cheese.

Recipe reprinted with permission from Insight Editions.