Delicious Disney: Walt Disney World: Recipes & Stories from The Most Magical Place on Earth

The media could not be loaded. Made for the 50th celebration of Walt Disney World. The authors (Pam Brandon and Marcy Carriker Smothers) worked to piece together a collection of recipes that represented the resort's history (such as the "handwhich" or the famous "Kungaloosh" drink from the now gone Adventurer's Club on Pleasure Island), along with new favorites. Contains recipes from all around the Walt Disney World resort (Disney Springs, hotels, and theme parks) ranging from quick and easy to much more complex meals that need to be planned in advance. Each "Chapter" includes beautiful photography and art along with some history and background information.The majority of these recipes require a little bit of planning in order to have the correct ingredients on hand, but instructions are laid out very simply and are easy to follow. Great for anyone who is passionate about both Disney World and the art of cooking.Recipes included:"1: Gone but not forgotten"Au Gratin Potatoes (Empress Lily)French Fried Ice Cream (The Golf Resort)Monorail Yellow (Top of the World)Pua'a Peanut Pork (Papeete Bay Verandah)Lake Buena Vista Club Spinach SaladBeef and Barley Soup (King Stefan's Banquet Hall)Captain Jack's Clam Dip (Captain Jack's Oyster Bar)Monte Cristo Sandwich (Tony's Town Square restaurant - borrowed from the Blue Bayou Restaurant) **,*Kungaloosh (Adventurer's Club)Handwich 3.0"2: Never Left the menu"Sonoma Goat Cheese Ravioli (California Grill)Hoop Dee Doo Fried Chicken (Hoop Dee Doo Musical Revue)Peanut Butter and Jelly Milkshake (Prime Time Cafe)Grapefruit Cake (Hollywood Brown Derby)Tonga Toast (Kona Cafe)Canadian Cheddar Cheese Soup (Le Cellier Steakhouse)"3: Eating and Imagination"Grey Stuff (Be Our Guest) *Lobster Bisque (Coral Reef)A Stroll Through Nature (Storybook Dining at Artist Point)Gobi Manchurian (Tiffins)Plant Based Quinoa Salad (Kusafiri)Batuuan Ronto Wrap (Black Spire Outpost) *Castle Salad (Cinderella's Royal Table)"4: Rumbly in your Tumblies"Pan Con Tomate (Toledo Tapas Steak and Seafood)Coriander Seared Tuna with Blistered Shishito Peppers (The Boathouse)Lobster Roll (Paddlefish)Smoked Potato Salad with Warm Bacon Vinaigrette (The Polite Pig)Berbere Beef Tenderloin Tips with Pap (Epcot Food and Wine Festival)Curry Lentil Hummus with Yogurt Raita and Harissa (Three Bridges Bar and Grill)Breakfast Lasagna (The Crystal Palace)S'Mores French Toast (Woody's Lunch Box)"5: Tiaras and Crowns"Plancha Seared Hokkaido Scallops (Flying Fish)Pan Seared Sustainable Golden Tilefish (Jiko)Shrimp with Tomato Feta Compote (Citricos)Smoked Buffalo with Melted Fennel and Leeks (Victoria and Albert's)Shrimp Linguine (Topolino's Terrace)Teien (Takumi-Tei)Crispy Mac and Cheese Bites (Wine Bar George)"6: In (and out of) this world"Cilantro Coconut Curry (Sanaa)Plant Based Felucian Kefta and Hummus Garden Spread (Docking Bay 7)Puerco en Salsa Verde (San Angel Inn Restaurante)Spinach Fettuccine (Tutti Italia Ristorante)Hoisin Chili Sticky Spareribs (Morimoto Asia)Gambas Al Ajillo traditional garlic shrimp (Jaleo by José Andrés)Honey Spicy Crispy Chicken (Nine Dragons)"7: Be our guests"Gluten Free /Friendly Beinets (Port Orleans French Quarter)Plant Based Perkins Thai Noodles (Jungle Navigation Co.)Impossible™ Meatloaf (Liberty Tree Tavern)Spaghetti and Plant Based Meatballs (Tony's Town Square)Frozen Pineapple Treat inspired by Dole Whip *Plant Based Breakfast (Primo Piatto)"8: Drink me"Walt's Scotch Mist (Ale and Compass Lounge)Poisonless Dart - non alcoholic (Jock Lindeys Hangar Bar)Jenn's Tattoo (Nomad Lounge)Pepper's Ghost (Abracadabar)La Lavanda Gin and Tonic (Dahlia Lounge)Seasonal Old Fashioned (Enchanted Rose Lounge)T-16 Skyhopper (Oga's Cantina)Huckleberry Punch (Geyser Point)Orange Bird Flip"9: Happily ever after"Tiramisu (Trattoria al Forno)Plant Based Lavender Donuts (California Grill)Pumpkin Crème Brûlée (Amorette's)Salted Caramel Magic Bar Blondie (Chef Mickey's)Crema Catalana (Toledo-Tapas Steak and Seafood)Traditional Bread and Butter Pudding (Raglan Road)Apple Tarte Tatin (Topolino's Terrace)Hummingbird Cake (Chef Art Smith's Homecomin Florida Kitchen)(* = Recipe is also in "the official Disney Parks Cookbook)(** = Recipe is also in "Delicious Disney Disneyland" cookbook)

Adding a little Disney magic to the kitchen! Love this for the stories and recipes!

um, WOW!!! This book is gorgeous! Everything I expected and more. The recipes, the artwork, the photography is all superb. I also love that fact that they added in a gluten free beignet recipe & a dairy free pineapple dessert recipe. Which is totally great because I have to be both of those things. I have also been converting recipes for the past 4 1/2 years to suit my dietary needs. The recipes in this book will not be a problem either. To those who wanted a Disney Parks book filled with the park foods, this book is not. There are no recipes for churros, hotdogs, pulled pork stuffed jelly doughnut, or Mickey shaped cinnamon rolls. However, those things are not very difficult to make at home. Anyway, I can't wait to put my apron on & dig into this book. Happy Cooking!

This is a really fun book. Not just recipes. Stories and lore about Disney World.

To start with, "authentic" dole whip is a commercially made, powdered mix; to which you add water and freeze. I bring this up because after reading some negative reviews, I feel like your enjoyment of this book is somewhat predicted by your expectations of "dole whip" in this book.Overall, this book is a past-to-present look at Disney World restaurants. While most of the focus is on the food/recipes, the ambiance of the restaurants themselves is also a consideration. If you want a true dole whip recipe, you're not going to find it here given the nature of the product. But given it's importance to Disney World food culture there still needs to be at least some attempt at referencing a dole whip, both by recipe but also concept art of location signage and historical pricing.I personally really like the inclusion of the historical design art, photos, and menus throughout the book. It's a trip down memory lane for me of the Disney World I remember from my childhood. It also offers a glance at how things have changed over the years to get to the food served in the parks today. If you're just here for the recipes though, this information adds a lot of 'empty' bulk.As a cookbook it's good but maybe not the best Disney World cookbook. The binding and pages are excellent quality but not appropriate for kitchen use. Many great recipes are here, but I also feel like I've seen most of them in other Disney cookbooks, both official and unofficial. There were times in multi-item recipes (i.e. a cake with both a cake and a frosting recipe) that the steps weren't presented optimally. It's a great collection of recipes though, so if you don't own other Disney cookbooks it's not the worst place to start.I do personally really like this book, but I'm also a person who will happily sit down and read cookbooks with no intention of making anything from them. The inclusion of concept art and older photos and menus is something that I thought gave added value to the book. The "feel" is overall a bit more coffee-table book though, and less functional cookbook despite the numerous recipes.

Great book that goes over everything you could want