The Unofficial Hunger Games Cookbook

“Here’s some advice. Stay alive.” –Haymitch Abernathy

When it comes to The Hunger Games, staying alive means finding food any way possible. Katniss and Gale hunt live game, Peeta’s family survives on the bread they make, and the inhabitants of the Seam work twelve-hour days for a few handfuls of grain–all while the residents of the Capitol gorge themselves on delicacies and desserts to the heart’s desire.

For the first time, you will be able to create delicious recipes from the humble District 12 to the extravagant Capital, including:

• French Bread from the Mellark Family Bakery
• Katniss’s Favorite Lamb Stew with Dried Plums
• Rue’s Roasted Parsnips
• Gale’s Bone-Pickin’ Big Game Soup
• Capitol-Grade Dark Chocolate Cake

If you’re starving for more from Katniss, Peeta, and Gale, this cookbook is sure to whet your appetite!

“Katniss’s favorite food from the Capitol is the delicious lamb stew with dried plums. It’s no coincidence that this is her favorite dish. Soups and stews are common foods in the Seam, and this healthy and filling dish likely reminded her of the home and family she desperately missed.” (The Hunger Games, Chapter 9)
Yield 8-10 servings

• 5 pounds lamb fillet, shoulder or leg, cut into 2-inch pieces
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• ½ cup all-purpose flour
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 large onion, chopped
• ½ cup water
• 4 cups beef stock
• 2 teaspoons white sugar
• 3 teaspoons brown sugar
• 3 cups diced carrots
• 1 cup diced zucchini
• 1½ cups diced celery
• 2 large onions, diced
• 3 potatoes, cubed
• 5 cups dried plums
• 2 teaspoons dried thyme
• 3 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh basil
• 1 teaspoon chopped fresh parsley
• 2 bay leaves
• 1 cup ginger ale

1. Place lamb, salt, pepper, and flour in a large mixing bowl. Toss to coat meat evenly.
2. Heat olive oil in a large pan and brown the meat, working in batches if you have to.
3. Remove lamb to a side plate. Pour off fat, leaving ¼ cup in the pan. Add the garlic and onion and sauté until the onion becomes golden. Deglaze frying pan with the ½ cup water, taking care to scrape the bottom of the pan to stir up all of the tasty bits of meat and onion. Cook to reduce liquid slightly, then remove from heat.
4. Place the lamb and garlic-onion mixture in a large stockpot. Add beef stock and sugar, stirring until sugars are dissolved. Bring mixture to a boil, cover, and simmer for 1½ hours.
5. Add the vegetables, dried plums, herbs, and ginger ale to the pot. Simmer for 30-45 minutes, or until meat and vegetables pierce easily with a fork.