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A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook Hardcover – May 29, 2012
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"Children of Blood and Bone"
Tomi Adeyemi conjures a stunning world of dark magic and danger in her West African-inspired fantasy debut. Learn more
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"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.
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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.
I just made bread from the book and although I'm not an expert at bread making, I'm not a novice either. I make bread fairly often and this very simple medieval version of bread blew my mind! I made two loaves, plus 4 mini rolls.
Although the book says to let it rise for 3 hours it's pretty warm in my apartment so my dough rose completely in just one. I tried to wait the 10 minutes to let it rest but I couldn't help myself and tore into it and oh my gosh what have I been doing? The bread was crunchy. It was Fluffy. It was flavorful.
In the picture with the four rolls I made 4 flavors.
Top left to right: sea salt and cracked pepper, honey and cinnamon.
Bottom left to right: parsley and thyme, just the regular dough.
I ate one of the rolls already that's why the book is in my lap because even with one roll I am So satisfied I didn't want to get up to take a pretty picture. Lol. I am not a dessert person at all. I don't like sweets, I don't drink Cokes, I like salt. but there are a couple recipes in here that I cannot wait to try when it gets a but there are a couple dessert recipes in here that I cannot wait to try!! And they're so natural most of them call for a few ingredients. And you can choose whether you want to make the slightly harder medieval version or the slightly easier modern version and it's so much better than having fake chemical filled chocolate mix when you can make a blueberry tart yourself.
I love a majority of the meals/snacks in here, mainly the sweets. Most of them are easy to make, and every single one I've made so far has a new taste for your mouth. Some of my personal favorites, so far, are:
From King's Landing:
• Lemon Cakes (Sansa's favorite, and soon to be yours)
• Iced Milk with Honey (so tasty!)
From The North:
• Crusty Bread, with honey or olive oil dip (I never made bread before until now)
There are still a few left on my to-cook list. I would love to make Dornish Fiery Rattlesnake, but I've yet to find that available in New York City. They do sell pigeons though, for Pigeon Pie. I'll let you know how that turns out.
You're sure to find something you'll enjoy eating in this book. Recommended.