What is Books2Eat?

The Edible Book is a creation of Judith A. Hoffberg (1934 – January 16, 2009) and Béatrice Coron. Judith got the idea over a Thanksgiving turkey with book artists in 1999, and Béatrice created a Books2Eat website so that the creations could be enjoyed worldwide.where despite the distances everybody could enjoy worldwide creations.

The first International Edible Book Festival in the UK happened on April 1st 2000. Participants created edible books that were exhibited, documented then consumed. 


Ten Little Soldiers by Jackie Nichols

Gone with the Wind by Heather Hunter

Anyone can take part; Pastrycooks, Artists, Children…

Invent an edible book to be exhibited, documented, then consumed.

£3 entry fee, free to accompanied under 11 year olds.

Bring your edible book for the table before ‘tea’ starts. Be sure to add a good book title, your name and a list of ingredients. There will be a last-minute assemblage table.

This is a fundraising event for the Red Kite family centre.

The entry £3 fees, 25% from the sales of Sparksartists displayed artworks and table of small items to be donated to the Red Kite centre, who will also be running a fundraising creation table for children.

I don’t know much about CAKE but I know what I like TO EAT           by Jean Mold-Hart

Hamlet by Pam Coleman

Helpful Tips

Think of foods that are flat. Draw on cheese or into creamy surfaces with bamboo skewers or drinking straws. If you are going to cook the base of your book, pages to be decorated require  a mixture with little rise to retain flatness.


 6 oz plain flour,

2 oz sugar,

1 oz butter,

2 tablespoonfuls of milk,

the yolk of one egg.

Biscuit Recipe

The dry ingredients are worked together first and the egg beaten into the milk with maybe a few drops of vanilla essence. Put the wet mixture into the dry one and knead to a smooth dough. This can be rolled out very thinly and only needs 6-10 minutes in a hot oven. (200*c, 160*c fan oven, or gas 7-8).


450 g strong plain flour

½ tsp salt

25g finely grated Parmesan

7g dried yeast

1 tsp granulated sugar

300 mls tepid water

 2 tablespoons extra virgin olive oil

Pizza Dough

In a small bowl mix sugar, yeast and warm water. Leave for 15 minutes. Mix flour and salt in a larger bowl. Add cheese. Add olive oil to frothy yeast mixture and tip into larger bowl. Knead for about 5 minutes to a smooth dough. Leave to rise for 45 minutes, until dough doubles in size. Knock down and roll out thinly, cutting into shape as required. After cooking if you find your ‘pages’ have risen, turn them over and roll them flat while hot. This recipe makes excellent print surfaces.