To be honest, I have a problem with Llewellyn Publications, yet I still buy them from time to time because with all the chaft you're bound to find some wheat sooner or later, right? This is one of the few that I bought without a feeling of dread. Simply put, it's a collection of suggested recipes together with an assortment of common magical associations for food and general ingredients. I've found that it is a useful book for planning a meal for a ritual or Sabbath, but perhaps more for the themes from the suggested recipes rather than from the recipes themselves. Over all, it's at least a fairly good cookbook with useful suggestions. One warning: The recipes do tend to be on the Yuppie-fied side, so if you absolutely have to follow the book, be sure to bring your checkbook.
...both modern and historic, and from nearly every region in the world. The various recipes included in the book are, with a few exceptions, rare and creative. So far, most of the recipes I've tried have been great successes, with the rest becoming very palatable with the addition of simple ingredients like salt, pepper and/or lemon juice. The best part was that most recipes were easy to follow, though heavy on spices both rare and common, even for a beginner like myself. I recommend the Rosemary Sorbet, the simple apple pie and "Marian's Stuffed Salmon."
Since I'm not a culinary historian, I cannot comment on the authenticity of some of the "historic" recipes (including the aforementioned sorbet allegedly from 16th century England). Nonetheless, they all taste wonderful and makie interesting additions to the common repertoire.
The only problem I found was that the author seemed undecided whether her audience were experienced cooks or green beginners and was inconsistent on the specificity of her directions in her recipes (e.g. cooking times, salt & pepper spicing, etc.)