The Doctor Who Cookbook

by Gary Downie

The Macra Terror lived off a steady diet of toxic gas, the Ogri fed on blood, and even the Fifth Doctor was known for his fondness of celery.

However, we humans need something a little more substantial, and Gary Downie has raided the cookbooks of the show's stars to produce a mouth-watering selection of recipes guaranteed to delight your taste-buds.

From all corners of time and space come such exotic delights as Time Lady Tzaziki and Castrovalvan Kebabs, plus Mena's Tachyonic Sauce and Patrick Troughton's Vegetable Soup with Dalek Krotons!

And for the adventurous there is also Barry Letts' mysterious unnamed dish from Venus, which lists among its ingredients Blim Tree Worms and Grated Snadge...

BON APPETIT!

Genres: Doctor Who, Cookbooks, Nonfiction, Cooking, Food

119 pages, Hardcover

First published January 1, 1985

About the author

Gary Downie was a production manager on many 1980s episodes of the long-running science fiction television series Doctor Who, and partner of its producer John Nathan-Turner. His own analysis of the role of a production manager can be found on the BBC DVD release of The Two Doctors. Downie also worked on I, Claudius, All Creatures Great and Small and Star Cops.

Downie died on 19 January 2006 after a long battle with cancer, having survived Nathan-Turner who died in 2002. Gary Downie shared a home with Nathan-Turner in Saltdean, Brighton.

Reviews

[Daniel Kukwa · Rating 3 out of 5]

This may be the strangest, most bizarre, most eccentric, and most unique book in all of "Doctor Who" canon. It predates all the modern genre cookbooks by decades, which shows it was ahead of the curve. However, unlike the realistic & fairly sedate books of today, the collection of celebrity recipes in this book range from the down-to-earth & delicious to the outrageous and over-the-top. Some of the contributors in this book are deadly serious, while others are ridiculous for the sake of being ridiculous...but this book is certainly not boring. Its greatest claim to fame is that it forms the basis of a modern Blu Ray extra that is enormous fun to watch...so I will forgive it almost anything.

[Nicholas Whyte]

http://community.livejournal.com/doctorwho/2246466.html

[Robert Davis · Rating 4 out of 5]

I really want to try Lalla Wards' Terrine, which looks simply exceptional. In fact, it would be my favorite recipe in the whole collection.