BOOK REVIEW | FOODIE | STEPHEN KING
“Castle Rock Kitchen” by Theresa Carle-Sanders
Well, this is something I never thought I’d do — a cookbook review. Theresa Carle-Sanders writes recipes based on Stephen King’s stories. They’re “wicked good.”
I usually don’t add a picture of the back cover, but this Blueberry Cheesecake Pie shows what you can do with these recipes. BTW, it’s yummy!
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Introduction to “Castle Rock Kitchen”
“Castle Rock Kitchen” by Theresa Carle-Sanders is a delightful culinary journey through the twisted and eerie world of Stephen King’s stories.
This unique cookbook offers readers the chance to recreate the flavors and dishes inspired by King’s iconic novels. That’s right, Maine dishes with a bit of a twist.
…fresh seafood, maple syrup, potatoes, and wild blueberries, and some others from outta state — here are a few:
Inside, you’ll find eighty immersive recipes, such as Wild Mushroom Hand Pies from “Bag of Bones,” Pancakes with the Toziers from “It,” Dolores’s Oven Risotto from “Dolores Claiborne,” One-Handed Frittatas from “Under the Dome,” Lobstah Pickin’s from “11/22/63,” Whopper Spareribs from “Tommyknockers,” Blueberry Cheesecake Pie from “The Body,” and Homemade Root Beer from “Carrie.”
These recipes invite fans of the horror master to experience his stories in a whole new way through the comfort of their own kitchens.
“The way to a man’s heart is through his stomach.”
Summary
Before delving into the mouthwatering recipes, “Castle Rock Kitchen” starts with a foreword by Stephen King.
He states:
“I was born in Maine, grew up in Maine, and expect to be buried in Maine. Before that happens, I’ll continue to eat in Maine, and many of the things I’ve eaten are presented (under different names in most cases) in this lovely little cookbook.”
This personal prologue sets the stage these mouthwatering recipes as the author shares his thoughts on the food and the stories that brought them to life.
Theresa Carle-Sanders captures the essence of King’s storytelling throughout the book by incorporating quotes from his many stories starting with his very first, a Richard Bachman book, “The Long Walk.”
Narration
Mrs. Garraty, “a lifelong resident of King’s Maine,” and mother of Ray from “The Long Walk,” serves as an unwilling narrator for “Castle Rock Kitchen.” Before he heads out on the competition, she hands him a batch of “Hermits for the Road” cookies. (Page 187)
This unique narrative choice adds an intriguing layer to the cookbook, as it connects the culinary world of Theresa Carle-Sanders with Stephen King’s early works.
Mrs. Garraty’s voice and the inclusion of passages from more than forty stories, novels, and novellas create a thematic thread that ties the recipes together and pays homage to King’s literary legacy.
Throughout the book, quotes and passages from various King stories add depth and context to the recipes, giving readers a glimpse into King’s Maine.
For instance, the passage before Lois’s Spicy Stir Fry:
“Would you like to come back to my house for a little late lunch? I make a pretty mean stir-fry for an old gal who can’t keep track of her earrings.”
“I’d love to. I’ll tell you what I know, but it’s going to take awhile. When I talked to Bill this morning, I gave him the “Reader’s Digest” version.”
This snippet from “Insomnia” serves as a clever and engaging way to introduce the dish.
“Castle Rock Kitchen” continues to deliver “wicked” good recipes that transport readers into the twisted and eerie world of Stephen King’s stories while maintaining a unique narrative voice through Mrs. Garraty’s perspective.
In case, you’re not from Shakespeare’s England or New England and therefore not familiar with the term “wicked,” here is the Boston dictionary definition.
“Like most of us raised in New England, I grew up saying ‘wicked’ as a synonym for ‘very’ or ‘extremely,’ as in ‘wicked good,’ which clearly means ‘most awesome.’ It seems like it’s been around forever.” — Boston.
This creative approach makes the cookbook even more captivating for fans of King’s fiction and the culinary arts, offering a memorable and immersive experience beyond traditional cookbooks.
The book also features occasional references to King’s popular novels, drawing parallels between the fictional towns, characters, and the delectable dishes.
For example, the inclusion of Whopper Spareribs from “Tommyknockers” brings to mind the eerie and otherworldly elements of the story.
Blueberry Cheesecake Pie from “The Body” evokes the nostalgia and camaraderie of the young protagonists in that novel. This story was originally featured in “Different Seasons,” but is more popularly known as the movie, “Stand By Me.”
“It’s 1960 in the fictional town of Castle Rock, Maine. Ray Brower, a boy from a nearby town, has disappeared, and twelve-year-old Gordie Lachance and his three friends set out on a quest to find his body along the railroad tracks. During the course of their journey, Gordie, Chris Chambers, Teddy Duchamp, and Vern Tessio come to terms with death and the harsh truths of growing up in a small factory town that doesn’t offer much in the way of a future.” — Amazon Blurb.
“Castle Rock Kitchen” doesn’t just offer recipes; it weaves a narrative of its own, immersing readers in the culinary world of Stephen King’s stories. The narrative voice also incorporates elements from King’s novels, creating a seamless fusion of horror and cuisine.
The recipes are thoughtfully crafted, providing clear instructions and tips to ensure that even novice cooks can successfully recreate the dishes.
Each recipe is accompanied by a brief introduction that ties it to a specific King story, making the experience informative and engaging.
From downhome Bangor breakfasts to sumptuous suppers and delicious desserts, “Castle Rock Kitchen” covers various culinary delights, appealing to a diverse audience of food enthusiasts and King aficionados alike.
My Recommendation
“Castle Rock Kitchen” by Theresa Carle-Sanders is a delightful cookbook that seamlessly blends the worlds of Stephen King’s fiction with the joys of cooking.
I recommend buying it, reading it, using it, and keeping it on the kitchen shelf for further reference.
This book is a must-have for fans of the horror master and wicked good food.
Carle-Sanders’ narrative voice as Mrs. Garraty, combined with her passion for food and literature, makes this cookbook a unique and enjoyable experience that will leave readers hungry for more. Pardon the pun!
Whether you’re a seasoned chef or a beginner in the kitchen, “Castle Rock Kitchen” invites you to step into the world of Stephen King and savor the flavors of his dark and delicious tales.
King’s foreword adds an extra layer of authenticity and excitement to the cookbook, making it a must-have for die-hard fans, casual cooks, and “constant readers.”
My favorite recipe is Roadside Fiddleheads on page 155. Although, I prefer mine steamed and buttered with salt and pepper, with some breaded and fried in butter brook trout, and scrambled eggs. Nothing says Maine more than a breakfast of fresh fiddleheads.
Most “flatlanders” or “out-a-statahs,” have no idea about fiddleheads. They’re a new shoot ostrich fern native to the Northeast. You can find them in the marshes for about two months, in April and May.
You can pick them yourself or get ’em from a roadside stand. But I’d stay away from Derry or any of their kind. They might promise a fair price, but it might cost you an “arm and a leg.”
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Stephen Dalton is a retired US Army First Sergeant with a degree in journalism from the University of Maryland and a Certified US English Chicago Manual of Style Editor. Also, a Top Writer in Bitcoin, Business, Investing, Nutrition, Travel, Fiction, Transportation, VR, NFL, Design, Creativity, and Short Story.