Culinary Magic

  • ISBN13:


  • ISBN10:


  • Format: Paperback
  • Copyright: 2019-08-31
  • Publisher: Mill House
  • Purchase Benefits
  • Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
List Price: $24.99 Save up to $3.75
  • Buy New


Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.


A cook book for men, specifically Witches who are men. Preparing food the wiccan way for your mates, for that special friend, or for a whole coven at a seasonal ritual event, presented by a leading chef who owns his own restaurant in Wales. Herb lore and some special 'potions' recipes are included.

Campbell suggest that all elements are affected by emotion, perspective and intention. Creating food with loving intention is the ultimate magic ingredient, without which the food becomes a hollow reflection of the attitude of the one that prepared it. Food prepared and presented with positive intention (and love) can only create positive results.

“Anyone can cook great food, with guidance, but not many achieve outstanding dishes day in and day out. We must strive towards Outstanding Cuisine and to do this we all have to think in the following way: Love is the greatest power we hold; it is also the greatest gift" - M Campbell

Author Biography

Malcolm Campbell, chef and practicing witch, started humbly working two jobs a day as a dishwasher at a Diner and Beach Hotel. Discovering a natural talent for food preparation and intuitive ingredient combinations, he rapidly progressed through chef's assistant, griddle manager, and finally attended Staffordshire College full time in 1992, enrolling for the Professional Hospitality Diploma. He excelled, achieving student of the year and represented the College in regional cookery competitions. Completing the NVQ3 Advanced Diploma in French Cuisine, he entered the world of cuisine as a competent chef, moving up through the ranks to become Head Chef at the Grand Hotel in Brighton.

1996 Campbell answered the call for King and Country and joined the British Army as a soldier and chef. Declared his toughest challenge, never the less, he graduated as Gentleman and Non-Commissioned Officer in 1999 and returning to civilian life, opened a catering business. At age 34 he altered course and attended University full time, graduating in 2008 with a degree in Microbiology and took a position in Neuropathology in Oxford, working in the Pediatric Coroners and Forensic department of the John Radcliffe Hospital. During this time he continued to cook and to write, publishing his first book on French Cuisine in 2009.

2012 saw Campbell leave the forensics team and return to the kitchen, taking up a position as Sous Chef in a 3 star Hotel in Shrewsbury and one year later, moved permanently to Wales, taking over a very busy Golf Course kitchen as head chef.

Today Campbell is a family man, owns his own 5 star restaurant, writes, advises on French Cuisine and is also active in a local wiccan group.

BSc Hons Biomedical Science: Staffordshire University Sept 04- July 08
Specialised in Microbiology and became State registered with the Health Professions Council in 2009

Advanced diploma:
French Cuisine: NVQ 3 Stafford College Sept 92- July 94
Being the only student on the course, I received one to one training from the senior lecturer in charge of catering at the college, on the complete works of A. Escoffier
This was an extremely advanced unique course that instilled impeccable standards

National vocational qualifications:
NVQ 2 Food production and preparation
RIPHH Food handlers (Hons)
RIPHH Intermediate (Hons)
NVQ 2 Customer Silver service

Student of the year award
Outstanding contribution to food preparation and cookery 1993
Regional chef of the year awards 1993, MEB, 1994 British gas
Combined services culinary arts awards 1998, 1999
British guild of chefs award 1998
British Army Chef of the year awards (finals) 1997, 1999

Medals in French cuisine:
Silver 1998 Aldershot, Silver 1999 Portsmouth
Silver best in class 1998 fish cuisine, Bedford

Table of Contents

1 How we think?
2 Ingredients and Love
3 First Courses
4 Main courses
5 Potato dishes
6 Sauces
7 Specials and Breakfast
8 Connect with her Inner Goddess
9 What she likes and what she doesn't
10 Your Inner power

Rewards Program

Write a Review