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Ever wonder what it’s like to attend a feast at Winterfell? Wish you could split a lemon cake with Sansa Stark, scarf down a pork pie with the Night’s Watch, or indulge in honeyfingers with Daenerys Targaryen? George R. R. Martin’s bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros’s sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world. Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast.
A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer—and endorsed by George R. R. Martin himself—A Feast of Ice and Fire lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. From the sumptuous delicacies enjoyed in the halls of power at King’s Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, there’s a flavor for every palate, and a treat for every chef.
These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. The authors have also suggested substitutions for some of the more fantastical ingredients, so you won’t have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a khaleesi). In all, A Feast of Ice and Fire contains more than 100 recipes, divided by region:
• The Wall: Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge
• The North: Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples
• The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister’s Stew; Blueberry Tarts
• King’s Landing: Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey
• Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste
• Across the Narrow Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts
There’s even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and full-color photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. And remember, winter is coming—so don’t be afraid to put on a few pounds.
Includes a Foreword by George R. R. Martin
- Sales Rank: #15157 in Books
- Brand: Bantam
- Published on: 2012-05-29
- Released on: 2012-05-29
- Original language: English
- Number of items: 1
- Dimensions: 9.41" h x .81" w x 7.72" l, 1.90 pounds
- Binding: Hardcover
- 240 pages
Features
- Ever wonder what it's like to attend a feast at Winterfell? Wish you could split a lemon cake with Sansa Stark, scarf down a pork pie with the Night's Watch, or indulge in honey fingers with Daenerys Targaryen?
- George R. R. Martin's bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros's sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world.
- The Game of Thrones A Feast of Ice and Fire Companion Cookbook Hardcover Book will redefine dinner . . . and lunch, and breakfast!
- Measures about 9 2/5-inches tall x 7 7/10-inches wide.
- 240 pages. Ages 17 and up.
Review
"The combination of headnotes and recipes [in A Feast of Ice and Fire] almost reaches the Elizabeth David level of 'put down this book, get out of bed and start cooking.' ... And with their adherence to the imagined geography of Westeros, the authors also might actually outdo Alice Waters in local and seasonal cooking." -Newsweek
About the Author
Chelsea Monroe-Cassel and Sariann Lehrer co-run Inn at the Crossroads, a popular food blog based on A Song of Ice and Fire. Both avid fans of the fantasy genre, they bring to the table a unique combination of artistry, historical knowledge, and love of food.
Excerpt. © Reprinted by permission. All rights reserved.
Breakfast on the Wall
When day broke, Jon walked to the kitchens as he did every dawn. Three-Finger Hobb said nothing as he gave him the Old Bear’s breakfast. Today it was three brown eggs, boiled hard, with fried bread and ham steak and a bowl of wrinkled plums. —a game of thrones
Serves 1 Cooking: 15 minutes
Pairs well with Black Bread (page 83), Iced Blueberries in Sweet Cream (page 44), dark ale
This is a simple, hearty breakfast sure to give a good start to any day. The ham steak is more of a commitment than the other parts of the dish, but each element of the meal works well with the others. The eggs can be either fully hard-boiled, or left slightly soft so as to better pair with the fried bread, while the prunes add an appealing touch of sweetness that counters the salt of the ham.
1 breakfast ham steak
1 tablespoon oil
3 eggs
2 slices rustic bread
2 tablespoons unsalted butter
A handful of prunes
Sear the ham steak in a skillet with the oil until it starts browning, then set it aside on the serving plate and keep it warm.
To cook the eggs, place them in a small saucepan and cover with a finger’s breadth of water. Bring the water to a simmer (not a boil), and simmer for 6 minutes. Cool the eggs rapidly by running them under cold water for 1 minute, and set them on the serving plate. For slightly softer eggs, cook for an initial 4½ minutes.
Melt the butter in the skillet you used for the ham and fry the slices of bread. Transfer the bread to the plate, add the prunes, and you’re ready to break your fast!
Applecakes
Jon was breaking his fast on applecakes and blood sausage when Samwell Tarly plopped himself down on the bench. “I’ve been summoned to the sept,” Sam said in an excited whisper. “They’re passing me out of training. I’m to be made a brother with the rest of you. Can you believe it?”
—a game of thrones
Medieval Applecakes
Makes about 24
Prep: 20 minutes Dough rising: 1½ hours Frying: 30 minutes
Pairs well with Breakfast on the Wall (page 15), black pudding, cold milk
The clear predecessors of the modern doughnut, these medieval applecakes are soft, chewy, and bursting with warm, nutty apple filling. Called krapfen in Germany, the fluffy fried morsels are filled with nutty apple goodness.
Einen krapfen. So du wilt einen vasten krapfen machen von nüzzen mit ganzem kern. und nim als vil epfele dor under und snide sie würfeleht als der kern ist und roest sie mit ein wenig honiges und mengez mit würtzen und tu ez uf die bleter die do gemaht sin zu krapfen und loz ez backen und versaltz niht.
—ein buch von guter spise, 1350
1¼ cups milk
2¼ teaspoons dry yeast (1 packet)
2 egg yolks, beaten
3 to 4 cups unsifted flour
Pinch of salt
4 tablespoons (½ stick) unsalted butter, softened
4 medium apples, peeled, cored, and diced
4 tablespoons honey
1 tablespoon Poudre Forte (see page 6)
1 tablespoon ground cinnamon
½ cup chopped nuts—walnuts, pecans, pine nuts, and chestnuts are all lovely
Oil for frying
Confectioners’ sugar, for sprinkling (optional)
Warm the milk just slightly to the touch and then add the yeast to it. Let the mixture sit for 5 minutes until the yeast has foamed up. Add in the egg yolks, 3 cups of flour, the salt, and the butter. Mix thoroughly by hand until you have a soft dough that pulls away from the sides of the bowl, adding extra flour if needed.
Turn the dough out onto a floured countertop or board, and knead for several minutes, pushing with the heel of your hand, then gathering the dough back into a lump, adding more flour if necessary. Allow the dough to rise under a clean dishcloth for around an hour.
Meanwhile, in a medium saucepan, combine the apples, honey, spices, and nuts. Cook together over medium-low heat until the honey has been absorbed. Set aside and allow to cool slightly.
On the floured countertop, roll out the dough to ¼-inch thickness, dividing the dough in half if space is limited. Using a 2-inch round cutter, stamp out disks of dough, reserving the scraps to roll out again.
When you have made as many disks as possible, use a pastry brush or your fingers to wet each of them with water. On half of the dough disks, place about 1 teaspoon of the filling, then place another round on top. Press the edges together firmly to seal, and allow them to rise for around 20 minutes.
Heat 1 inch of oil in a pan over medium-high heat. Gently lower each cake into the hot oil with a slotted spoon. Fry until the dough is golden on both sides, about 4 minutes. Drain on paper towels, and sprinkle with a little confectioners’ sugar, if you like.
Most helpful customer reviews
366 of 373 people found the following review helpful.
The real deal ASOIAF cookbook!
By D. C. Obraztsov
I unfortunately ordered The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond before this one (my incessant need to buy anything asoiaf-related), and it was a disappointent. Recipes that weren't related to the book, no pictures, no glossy pages....pretty much BORING. This, on the other hand, the "official cookbook." It was made by diehard blog fans and GRRM even gives you an introduction. I'm going to break the book down so that you can decide whether or not this book is for you.
INTRODUCTION - you get a short and sweet introduction from GRRM
LOOK/STYLE - this book is gorgeous, with glossy pages and tons of pictures. Looks beautiful!
STOCKING YOUR MEDIEVAL KITCHEN - this will tell you how to properly prepare your kitchen for these recipes (it's not too difficult or expensive) and common substitutes for medieval ingredients. For example, they tell you that aurochs should be replaced with beef or bison (aurochs are extinct). They also tell you how to make sauces that may be required for recipes (examples - roux, medieval pastry dough, medieval fish sauce).
RECIPES BY REGION - the book breaks down recipes for you by region. Pretty cool, huh? There's the Wall, the north, the south, King's Landing, Dorne, and across the Narrow Sea.
BOOK RELEVANCE - recipes are taken from meals straight from the book, and the book is even quoted.
DIFFICULTY - since a lot of these recipes are obviously medieval-esque, it's not always easy. There are lots of pies, soups, and wine, and not always the most common ingredients. However, some of the recipes have two versions: a "medieval" and "modern." For example, there is Medieval Leek Soup and Modern Leek Soup. They have different tastes, and the medieval one calls for Poudre Forte (which they tell you how to make in the "stocking your medieval kitchen.") They do this for a LOT of recipes and I think it's a really neat idea, since medieval dishes can be too unusual for some people's palates or too complex to make.
Basically, this book is just all-around amazing. With its beautiful, glossy pictures and pages, varieties of recipes, and best of all - GRRM's stamp of approval, you can't go wrong with this.
109 of 117 people found the following review helpful.
Well researched with fantastic recipes
By Shala Kerrigan
If you love to cook, and you're a fan of the George R.R. Martin's Song of Ice and Fire series, than you probably already know about the blog Inn at the Crossroads. If you've only watched the HBO series, Game of Thrones, then you've missed the wonderful descriptions of food in the series. A big part of Martin's world building is trying to make you experience things on a visceral level, which includes rich, detailed descriptions of meals that you can almost smell and taste.
The authors decided to try and cook their way through the books, and more than that, to do it as authentically as possible using modern ingredients and techniques. They also wanted to update the recipes for modern palettes as well and provide information about both versions. So that required carefully reading the series, then doing the research in old cookbooks, some of which were in other languages. As someone who has researched medieval recipes, I really admire their commitment and dedication. A lot of those recipes aren't exact, and a lot of the words for ingredients aren't commonly used anymore which requires even more research. They succeeded brilliantly.
I got my copy about two weeks ago, and have made a few recipes from it. They all turned out very well, the instructions and ingredients are accurate. A lot of the recipes use exotic ingredients that you may not want to try or that may be hard for you to acquire, the authors have included some recommended substitutions.
While the recipes are heavy on the meat, there are a lot of great side dishes as well including a buttery, cheesy turnip dish that is absolutely a favorite in my household, either the layered, baked version that's more authentic to the period or the mashed, creamy modern version.
The Sister's Stew is my favorite of the recipes I've tried out so far. Living in Alaska, most of the ingredients can be locally sourced and it's rich and delicious with bread on the side. It's one that I plan to make at least once a month come winter, just as a special treat.
My daughter was also very enthused about it, she hasn't read the books and dislikes the tv show, but has enjoyed the blog quite a bit. She sat down and read it like a novel, the recipe introductions read easily and conversationally. Then she grabbed a saucepan and made herself the iced honey milk which she declared is one of her favorite drinks.
There are recipes for fruit dishes, desserts, vegetable side dishes and breads.Main courses are made using all sorts of ingredients like different kinds of poultry, beef, bacon, rabbit, fish and even rattlesnake.
Gorgeous photos, well researched and delicious, impressive rustic food. I recommend this not just to fans of The Song of Ice and Fire, or of the show Game of Thrones, but to anyone who is interested in food history, cooking or medieval reenactment.
[I received a complimentary copy of the book to review on my craft blog- Don't Eat the Paste. My reviews are always my honest opinion]
79 of 89 people found the following review helpful.
Wonderful recipes, book could use a better edit
By AC
Okay, I've been reading the blog this cookbook is based on - innatthecrossroads.com - almost since the beginning. Their recipes are wonderful, and I am so glad to see they received a well-deserved book deal. In a market where it feels like every other celebrity is using a ghost writer/chef to assemble their big glossy books, these two did an incredible job researching historical and modern recipes and tweaking the historical ones with modern ingredients. This could have been a really boring book with bland recipes, but it isn't - it's a wonderful book with absolutely great recipes. The sweetcorn fritters alone are worth the price of the book.
But that being said, I do wish the book was executed better. Without doubt, the recipes and photography are five-star. And the writing of the Monroe-Cassel and Lehrer is warm and accessible. However, I think Bantam rushed the book to market, and the recipes could have used a more careful edit. So my problem isn't with the authors, it's with the editors, who should have known better.
I have no issue with the grouping of recipes into the different geographic regions of the literary world (i.e - "The Wall", "The North", "Kings Landing", etc.). That is how the blog is organized, so that makes sense. And when you read the book, you tend to think of where the scene is set when you think of the meal anyway, so it truly makes this a companion cookbook to the series.
But some of the recipe instructions aren't clearly written for a handful of recipes. On the blog, this wasn't (and still isn't) a huge deal - you comment on the recipe with a question, and Chelsea and Sariann update the post with a clarification. However, that can't happen with a printed book - a closer read by a good cookbook editor should have cleaned up directions that weren't originally well-executed on the website.
Also, the index is not alphabetical or by ingredient - it is only by meal/food type ("Breakfasts", "Breads & Buns", "Salads & Sides", "Soups & Stews", etc.). For a blog index - where there's a search engine - that's one thing, but for a traditional print cookbook index, it is irritating. Especially as within those groupings, the items aren't alphabetized, either - they are listed by page number order. It's as if they are in blog post publishing order. But this is a book, not a blog.
And some of these groupings don't necessarily make sense within the context of the meal in which they appear. The "Fingerfish" recipe is grouped under "Salads & Sides", but it actually appears in the context of a "Breakfast" filled with multiple items where there's no real stand-out main ingredient. But the "Breakfast" category just refers you to the overview breakfast presented at the beginning of each region without the individual item breakdown. So you would have to remember the right region the item appeared in. For the blog, it shows up twice - mentioned once on the Wall (for Tyrion's breakfast with a link to the recipe), and once again as a Kings Landing item. In the cookbook, it only appears in the Kings Landing breakfast.
A simpler, more traditional index - or even groupings by ingredient type (Seafood, Poultry, Beef, Lamb, etc.) - would make it easier for the reader to find the recipe they are looking for. I hope for subsequent editions - and there should be subsequent editions, the book is worth it - they can update the index appropriately.
Bottom line - get this book, but be prepared to flip around a little if you know what you're looking for.
See all 445 customer reviews...
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