Create a scrumptious feast inspired by the Wizarding World with more than 80 Harry Potter- and Fantastic Beasts-themed recipes in Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook. Filled with stunning full-colour photography, as well as behind-the-scenes facts from the Harry Potter and Fantastic Beasts films, this sophisticated cookbook features classic British-, English-, and French-inspired recipes for magical, memorable meals.

From Great Hall feasts to the sweets at Honeydukes and the treats at Kowalski’s Bakery, food and drink play a starring role in the films of Harry Potter and Fantastic Beasts. Now you can create those magical treats and libations at home, and dozens more, in the first, comprehensive officially licensed Wizarding World cookbook. Take a culinary journey through each of the eleven films and learn to make traditional treats beloved at the British, English, and French locations in the films and favourite foods of wizards and Muggles from Harry Potter and Hermione Granger to Newt Scamander, Queenie Goldstein, and Jacob Kowalski.

Sprinkled with fascinating behind-the-scenes film facts and bursting with exquisite photography, styled by the recipe’s location, this cookbook offers step-by-step instructions on how to prepare more than 80 delicious recipes that can be enjoyed while watching the Harry Potter and Fantastic Beasts films.

From appetizers to main courses and from drinks to desserts, Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook is the comprehensive guide to creating enchanting meals for the Harry Potter fan in your life!

MORE THAN 80 RECIPES: Dozens of recipes for starters, mains, sides, drinks, and desserts bring the Wizarding World to your table, lunch box, party, or picnic

ALL SKILL LEVELS: With accessible step-by-step instructions and helpful cooking tips, Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook is a great guide for adult fans of any skill level, from kitchen novices to seasoned chefs

STUNNING IMAGES: Full-colour photography of finished recipes help ensure success

OFFICIALLY LICENSED: Created in collaboration with Warner Bros. Entertainment Inc.

COMPLETE YOUR COLLECTION: Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook is the newest addition to Insight Editions’ delightful line of Harry Potter-themed cookbooks, including Harry Potter: Official Christmas Cookbook, Harry Potter: Feasts & Festivities, Harry Potter: Official Afternoon Tea Cookbook, and Harry Potter: Homemade

Hogwarts Roast Chicken with Marvelous Hasselback Roasted Potatoes and Green Bean Salad

GF | YIELD: 6 servings | PREP TIME: 20 minutes | COOK TIME: 1 hour

The Great Hall at Hogwarts is a multipurpose room that hosts start-of-term feasts, dueling club competitions, and even a ball in the Harry Potter films. The Great Hall was inspired by a sixteenth-century hall in one of the most famous Oxford colleges, Christ Church, and also by Westminster Hall in the Houses of Parliament. Production designer Stuart Craig realized that this place of meals and celebrations needed the durability of its influences, so the design team laid down a real stone floor. This lasted through ten years of filming the onscreen Hogwarts students and professors walking, running, and dancing on it.

Four 100-foot tables and eight 100-foot benches were created for the room. “Making was the obvious choice in this case,” says set decorator Stephenie McMillan, “because there’s nowhere I know where you could buy or rent them.”

A recipe fit for any Hogwarts event, this whole roasted chicken seasoned with a dry rub is served with Hasselback potatoes (roasted potatoes that are partially sliced so they fan out when cooked) and accompanied by a warm green bean salad with sautéed onions and ham.

CHICKEN

5 to 5½ pound whole chicken

2 tablespoons cold unsalted butter, cut into ¼-inch-thick slices

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon dried rosemary

1 teaspoon kosher salt

TO MAKE THE CHICKEN:

Preheat the oven to 450°F. Line a baking sheet with foil, and set a wire rack on top.

Place the chicken on the rack. Be sure to remove any giblets from inside the chicken. Slide the slices of butter under the chicken skin, arranging them around the chicken breast and legs.

In a small bowl, mix the garlic powder, paprika, rosemary, and salt.

Sprinkle all over the chicken, taking care to get it in as many places as possible. Place the chicken in the oven, and roast for 20 minutes.

BEHIND THE MAGIC

The Great Hall tables were given nicks and marks to suggest age, and the actors were encouraged to write or draw on them.

 

Potatoes

4 medium Yukon gold potatoes

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon kosher salt

1 teaspoon dried rosemary

TO MAKE THE POTATOES:

Clean each potato, and then cut slices about ¼ inch apart into the potatoes (leaving the bottom ½ inch uncut). In a small bowl, mix the olive oil, garlic powder, paprika, salt, and rosemary.

Reduce the oven heat to 375°F. Remove the baking sheet from the oven, and place the potatoes on the baking sheet with the chicken. Brush the potatoes with half of the seasoning and oil mixture. Return the baking sheet to the oven, and continue roasting for 60 to 75 minutes, removing once about 10 minutes before the time is up to brush the potatoes with the remaining oil mixture. The chicken should reach an internal temperature of 165°F.

 

Green Bean Salad

¾ pound fresh green beans, trimmed

½ tablespoon olive oil

½ cup diced onion

2 tablespoons apple cider vinegar

½ tablespoon packed light brown sugar

½ teaspoon kosher salt

¼ teaspoon pepper

½ cup diced ham

TO MAKE THE GREEN BEAN SALAD:

When the chicken is nearly done, steam the green beans in a covered medium saucepan over medium-high heat until tender, 10 to 12 minutes. While steaming, heat the olive oil in a small skillet over medium heat. Add the onions, and sauté until browned, 10 to 12 minutes. While steaming, heat the olive oil in a small skillet over medium heat. Add the onions, and sauté until browned, 10 to 12 minutes. Add the vinegar, brown sugar, salt, and pepper, and stir well. Add the ham, and cook for 3 to 4 minutes until heated through. Remove from heat, and toss the ham and onion mixture with the green beans.

Let the chicken sit for 15 to 20 minutes before carving. Note: The chicken temperature will raise an additional 5°F or so while resting.

Serve the chicken, potatoes, and green beans together.

Recipe published with permission from Insight Editions, San Rafael, California, in 2024. Copyright © 2024 Warner Bros. Entertainment Inc.  All rights reserved.