By Chelsea Monroe-Cassel, Sariann Lehrer
Ever ask yourself what it’s wish to attend a dinner party at Winterfell? want you'll cut up a lemon cake with Sansa Stark, shawl down a beef pie with the Night’s Watch, or take pleasure in honeyfingers with Daenerys Targaryen? George R. R. Martin’s bestselling saga A music of Ice and fireplace and the runaway hit HBO sequence Game of Thrones are popular for bringing Westeros’s points of interest and sounds to vibrant lifestyles. yet one very important factor has continually been lacking: the mouthwatering dishes that shape the backdrop of this notable global. Now, clean out of the sequence that redefined delusion, comes the cookbook that could simply redefine dinner . . . and lunch, and breakfast.
a fondness undertaking from superfans and beginner cooks Chelsea Monroe-Cassel and Sariann Lehrer—and counseled through George R. R. Martin himself—A dinner party of Ice and hearth lovingly replicates a gorgeous variety of cuisines from around the Seven Kingdoms and past. From the luxurious food loved within the halls of energy at King’s touchdown, to the nice and cozy and smoky convenience meals of the frozen North, to the wealthy, unique fare of the mysterious lands east of Westeros, there’s a style for each palate, and a deal with for each chef.
those easy-to-follow recipes were subtle for contemporary cooking ideas, yet adventurous eaters may also test the real medieval food that encouraged them. The authors have additionally advised substitutions for a few of the extra fantastical elements, so that you won’t need to inventory your kitchen with camel, reside doves, or dragon eggs to create nutrition healthy for a king (or a khaleesi). In all, A dinner party of Ice and Fire comprises greater than a hundred recipes, divided by way of region:
• The Wall: Rack of Lamb and Herbs; red meat Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge
• The North: Beef and Bacon Pie; Honeyed fowl; Aurochs with Roasted Leeks; Baked Apples
• The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister’s Stew; Blueberry Tarts
• King’s touchdown: Lemon brownies; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey
• Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste
• around the slim Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts
There’s even a consultant to eating and exciting within the sort of the Seven Kingdoms. Exhaustively researched and reverently designated, followed by way of passages from all 5 books within the sequence and full-color pictures bound to whet your urge for food, this can be the spouse to the blockbuster phenomenon that thousands of stomachs were growling for. And take note, iciness is coming—so don’t be afraid to place on a number of pounds.
encompasses a Foreword by means of George R. R. Martin
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Extra resources for A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook
You should have 2 tablespoons of fat in the pot; if there is too much, pour some off, or if there is too little, make up the difference with additional butter. Add the butter to the pot and cook the onion and celery over medium heat until they begin to soften, about 5 minutes. Add the broth, potatoes, sage, poultry seasoning, and salt, and bring to a boil. Reduce the heat to medium-low and cook, covered, over medium-low heat until the potatoes are tender, about 15 minutes. Add the turkey, half-and-half, and vegetables, and cook 4 cups turkey broth or 1 (32ounce) carton shelf-stable chicken broth (see Notes) 11/2 pounds all-purpose potatoes, peeled and diced (about 41/2 cups) 1/2 teaspoon salt, plus more if needed 3 cups shredded or diced turkey meat 2 cups half-and-half 2 cups cooked vegetables, such as carrots, peas, green beans, or Brussels sprouts, diced if necessary (see Notes) Freshly ground black pepper 56 over very low heat for 2 minutes to blend the flavors.
Add the reserved corn kernels, potatoes, thyme, and sugar, and cook, covered, over medium-low heat until the corn and potatoes are tender, about 15 minutes. Stir in the reserved bacon bits and season with pepper and additional salt if needed. Let the chowder sit at cool room temperature for at least an hour or, better yet, refrigerate overnight. Reheat over low heat, ladle into bowls, and serve. indd 51 51 2/4/15 11:18 AM One thinks of the typical chowder as being made with seafood, but in fact, New Englanders often use other ingredients, including chicken parts.
Add the peas, chives, dill, parsley, and tarragon, and cook for 5 minutes if using fresh peas or about 2 minutes for frozen peas. Stir in the reserved bacon bits and season with pepper and additional salt if needed. Let the chowder sit at cool room temperature for at least an hour or refrigerate overnight. Reheat over low heat, ladle into bowls, and serve. notes Bottled clam juice is usually shelved with the canned fish in the supermarket; seafood broth — in cans or shelf-stable cartons, or in jars as a concentrate — can usually be found with the canned chicken and beef broth.
A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook by Chelsea Monroe-Cassel, Sariann Lehrer