Volume 4 of the Talossan Book of Cuisine is now available!
The theme of the fourth edition of TBoC is described well by this Virginia Woolf quote:
Quote"One cannot think well, love well, sleep well, if one has not dined well."
Hopefully these dishes can help one dine well. Such that the deliciousness of these recipes as representations of Talossan tastes may be another chord of rich connection in the fabric of Talossan culture.
I want to thank the following contributors:
@Iason Taiwos (the book cover photo is also from Admiral Iason)
@King Txec @Carteir Montagnhă @Zilect Uómbat Firă The recipe book can be accessed here: https://drive.google.com/file/d/1KHPgPXyumMmo8THVpSGg46mzzOn3gfgF/view?usp=sharing
A permanent link to this volume has also been entered into the Library of Talossa along with the other three volumes.
Commentary and/or pictures should you try one of the recipes is welcome in this thread or on the Wittenberg FB post.
Breneir Tzaracomprada
TBoC Editor
Quote from: Breneir Tzaracomprada on October 14, 2025, 01:57:49 PMVolume 4 of the Talossan Book of Cuisine is now available!
I'm looking forward for volume five.
Quote from: Barclamïu da Miéletz on October 14, 2025, 02:44:25 PMQuote from: Breneir Tzaracomprada on October 14, 2025, 01:57:49 PMVolume 4 of the Talossan Book of Cuisine is now available!
I'm looking forward for volume five.
I hope you will be willing to share a favorite recipe. And thanks for reading.
In a few months I'll officially open the call for recipes for Volume 5 of the Talossan Book of Cuisine. But please don't let that stop you should you want to submit one now.
Quote from: Barclamïu da Miéletz on October 14, 2025, 02:44:25 PMQuote from: Breneir Tzaracomprada on October 14, 2025, 01:57:49 PMVolume 4 of the Talossan Book of Cuisine is now available!
I'm looking forward for volume five.
I will be issuing the call for submissions to Volume 5 later this year. I hope we can get some interesting recipes for this next edition.
Quote from: Breneir Tzaracomprada on April 02, 2026, 05:00:16 PMQuote from: Barclamïu da Miéletz on October 14, 2025, 02:44:25 PMQuote from: Breneir Tzaracomprada on October 14, 2025, 01:57:49 PMVolume 4 of the Talossan Book of Cuisine is now available!
I'm looking forward for volume five.
I will be issuing the call for submissions to Volume 5 later this year. I hope we can get some interesting recipes for this next edition.
Here's one:
Mximo's Good Ol' Fashioned Cinnamon Oatmeal Breakfast Spectacular
1/2 cup Quaker Instant 1-Minute Oats
1 spoon brown sugar
Lots of cinnamon (but not too much!)
Boil oats. Pour in bowl, put cinnamon and sugar in, and mix it up well. Enjoy!
Sent from my iPhone using Tapatalk
Quote from: Mximo Malt on April 05, 2026, 01:17:39 PMQuote from: Breneir Tzaracomprada on April 02, 2026, 05:00:16 PMQuote from: Barclamïu da Miéletz on October 14, 2025, 02:44:25 PMQuote from: Breneir Tzaracomprada on October 14, 2025, 01:57:49 PMVolume 4 of the Talossan Book of Cuisine is now available!
I'm looking forward for volume five.
I will be issuing the call for submissions to Volume 5 later this year. I hope we can get some interesting recipes for this next edition.
Here's one:
Mximo's Good Ol' Fashioned Cinnamon Oatmeal Breakfast Spectacular
1/2 cup Quaker Instant 1-Minute Oats
1 spoon brown sugar
Lots of cinnamon (but not too much!)
Boil oats. Pour in bowl, put cinnamon and sugar in, and mix it up well. Enjoy!
Sent from my iPhone using Tapatalk
Thanks, I'll add this to the submissions for Volume 5.
I am wondering if it would be acceptable, in the spirit of transnational cooperation and friendship, for me to submit a recipe on behalf of the Republic of Slaterya? (I am currently Minister of Arts and Culture, and as such have some authority in matters of cuisine.)
Quote from: varoneglan on April 30, 2026, 11:04:31 PMI am wondering if it would be acceptable, in the spirit of transnational cooperation and friendship, for me to submit a recipe on behalf of the Republic of Slaterya? (I am currently Minister of Arts and Culture, and as such have some authority in matters of cuisine.)
Of course! Please feel free to send the recipe here by private message or via email to copebh@gmail.com
This was so fun to read thank you for sharing!
Quote from: Marïă Caçeir on May 15, 2026, 01:46:17 PMThis was so fun to read thank you for sharing!
Thank you for reading! Glad you liked it.