A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbookby Chelsea Monroe-Cassel, Sariann Lehrer, George R. R. Martin
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
From the Hardcover edition.
- Random House Publishing Group
- Publication date:
- Sold by:
- Random House
- NOOK Book
- Sales rank:
- File size:
- 30 MB
- This product may take a few minutes to download.
Read an Excerpt
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
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!
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
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.
Meet the Author
Chelsea Monroe-Cassel and Sariann Lehrer Martin 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.
From the Hardcover edition.
Most Helpful Customer Reviews
See all customer reviews
A Song of Ice and Fire is one of my favorite book series and to see the wonderful food descriptions of George RR Martin's epic novels come to life in a cook book is just brilliant. I find that it's a unique and powerful way to connect to a story that I love, and at the same time has some great recipes both old and modern to try my hand at. I love cooking, I love reading, and this combines both in a fantastic way. I've made Sister's Stew (absolutely amazing!) and recommend that recipe highly. Even if you're not a fan of George RR Martin's novels Chelsea and Sariann have put together a cook book that has some wonderful dishes for anyone to try.
The milk of the poppy recipe is amazing. The shade of the evening did not taste so good, but boy did it work!!
I dont know how many times Ive craved sister stew, lemon cakes, or honey chicken after reading a feast scene. I can tell you its more than I can count on my fingers! When I saw that there was actually a cookbook for the recipes I was so excited. Ive tired a couple recipes so far and let my tell you they dont disappoint, but honey loctus, ewww!
I got this for my boyfriend who could not stop talking about this series! He loves it and it's a great little extra for anyone who can't stop reading George R.R. Martin.
I'm in the process of trying to decide when to do a feast of the foods. I also do historical re-enactments and some of the foods would be great and fit right in. Can't wait to try them.
This amazing cookbook has hundreds of great recipes based off of George RR Martins famous A Song of Ice and Fire (my absolute favorite book series ever). The pictures in the book are incredible and make your mouth water, The forward by George himself is awesome. The authors of this really took their time with the details and the help they give in the book, I really enjoy the organization of this book because the recipes are split by region (The Wall, The North, The Vale, etc.). The whole concept of this book is amazing and I highly recommend this to anyone. I cant wait to try all of the great recipes!
She pushes her brother and bows befor her father " father what alex sais is not true. I have never lied to u father in fact i cannot lie because of who i am plz father believe me. Herfather looks down at jer and smile and shimmers and dissappears