Enjoy fast, free delivery, exclusive deals, and award-winning movies & TV shows with Prime
Try Prime and start saving today with fast, free delivery

Kindle
$10.99

Available instantly

Hardcover
$26.58

List Price: $35.00 Details

Save: $8.42 (24%)

Get Fast, Free Shipping with Amazon Prime FREE Returns

FREE delivery Wednesday, February 28 on orders shipped by Amazon over $35

Select delivery location

Only 1 left in stock - order soon.

$$26.58 () Includes selected options. Includes initial monthly payment and selected options. Details

Ships from

Amazon

Ships from

Amazon

Sold by

book treasures

Sold by

book treasures

Returns

Eligible for Return, Refund or Replacement within 30 days of receipt

Returns

Eligible for Return, Refund or Replacement within 30 days of receipt

This item can be returned in its original condition for a full refund or replacement within 30 days of receipt.

Read full return policy

Payment

Secure transaction

Payment

Secure transaction

We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more

Details

Add a gift receipt for easy returns

Get Fast, Free Shipping with Amazon Prime

FREE delivery March 2 - 6 on orders shipped by Amazon over $35

Or fastest delivery February 28 - March 1

Select delivery location

Used: Good | Details

Sold by Revolver Market

Fulfilled by Amazon

Access codes and supplements are not guaranteed with used items.

Other Sellers on Amazon

Added

Not added

$19.41
+ $4.99 shipping

Sold by: Gama1521

Added

Not added

$22.58
+ $3.99 shipping

Sold by: SuperBookDeals--

Added

Not added

$27.99
FREE Shipping on orders over $35.00 shipped by Amazon.

Sold by: Amazon.com

Game of Thrones Inspired Cookbook Has Great RecipesDragon Blogger Tech and Entertainment

Image Unavailable

Image not available for
Color:

To view this video download Flash Player

Follow the authors

Sariann Lehrer

Follow

Chelsea Monroe-Cassel

Follow

A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook Hardcover – May 29, 2012

by Chelsea Monroe-Cassel (Author), Sariann Lehrer (Author), George R. R. Martin (Foreword)

4.7 2,665 ratings

Related to: A Song of Ice and Fire

Goodreads Choice Award nominee

See all formats and editions

{"desktop_buybox_group_1":[{"displayPrice":"$26.58","priceAmount":26.58,"currencySymbol":"$","integerValue":"26","decimalSeparator":".","fractionalValue":"58","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"K5LE8%2BrvbJgeJZWyqnUAGJzPk341nb2YcvYCAvHqmwh%2FlIRiOWva3TZTZcvWHv7ewArn%2B657S4B%2BTn4L17p1i6LY8a8aOy8OX6tKL9DARw6DrTp86fPbvcIg%2FFibPkL7GIusQ0nsqjnBHZ2IyQThJwGN1O3CyuaX%2Fe6ZiLUAV4Lxwthl5EvNw4nRLDbyLVRI","locale":"en-US","buyingOptionType":"NEW","aapiBuyingOptionIndex":0}, {"displayPrice":"$9.80","priceAmount":9.80,"currencySymbol":"$","integerValue":"9","decimalSeparator":".","fractionalValue":"80","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"K5LE8%2BrvbJgeJZWyqnUAGJzPk341nb2Yn89clJeChPW0lW1krlDk40qtSbtYiQrgit1x5SnAH8qmnes%2FuZ96IZveZY4pWAa8KXsj5XctDnq4rUPiRXyjiDpfYjaH0yBV2JC8Gwxb4FQofNPLYaFmKblLI%2F%2BqCe7ojyOY0wo1nOrgyF%2FQ5p8Cn%2BdQyiiRaTbK","locale":"en-US","buyingOptionType":"USED","aapiBuyingOptionIndex":1}]}

Purchase options and add-ons

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

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.

Print length

240 pages
Language

English
Publisher

Bantam
Publication date

May 29, 2012
Dimensions

7.72 x 0.77 x 9.41 inches
ISBN-10

0345534492
ISBN-13

978-0345534491
See all details

Frequently bought together

A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook

$26.58

Get it as soon as Wednesday, Feb 28

Only 1 left in stock - order soon.

Sold by book treasures and ships from Amazon Fulfillment.

+

The Elder Scrolls: The Official Cookbook

$19.29

Get it as soon as Monday, Feb 26

In Stock

Ships from and sold by Amazon.com.

+

The Witcher Official Cookbook: Provisions, Fare, and Culinary Tales from Travels Across the Continent

$17.50

Get it as soon as Monday, Feb 26

In Stock

Ships from and sold by Amazon.com.

Total price:

To see our price, add these items to your cart.

Try again!

Details

Added to Cart

Some of these items ship sooner than the others.

Show details Hide details

Choose items to buy together.

Chelsea Monroe-Cassel
12,985
Hardcover
54 offers from $13.94
Robert Tuesley Anderson
3,696
Hardcover
68 offers from $12.50
Thea James
391
Hardcover
51 offers from $7.31
Chelsea Monroe-Cassel
5,465
Hardcover
56 offers from $2.54
Kyle Newman
12,551
Hardcover
in Science Fiction, Fantasy & Horror Television
68 offers from $14.02
Andy Lunique
31
Hardcover
31 offers from $23.48

Product details

Publisher ‏ : ‎ Bantam; First Edition (May 29, 2012)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 240 pages
ISBN-10 ‏ : ‎ 0345534492
ISBN-13 ‏ : ‎ 978-0345534491
Item Weight ‏ : ‎ 1.83 pounds
Dimensions ‏ : ‎ 7.72 x 0.77 x 9.41 inches

Best Sellers Rank: #59,302 in Books (See Top 100 in Books)
- #72 in Gastronomy History (Books)
- #413 in Celebrity & TV Show Cookbooks
- #4,136 in Epic Fantasy (Books)

Customer Reviews:
4.7 2,665 ratings

Brief content visible, double tap to read full content.

Full content visible, double tap to read brief content.

Videos

Help others learn more about this product by uploading a video!

Upload your video

Important information

To report an issue with this product or seller, click here.

About the authors

Follow authors to get new release updates, plus improved recommendations.

Sariann Lehrer
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.
A cook but not a chef, Sariann has garnered most of her culinary knowledge from the family kitchen sages- her mother and grandmothers. In true New England fashion, the first successful dish she cooked, at age 10, was Mom's apple pie. After growing up on a working farm, Sariann attended the University of Vermont, where she became involved in the eating local and small agriculture movements, and spent time working on a dairy farm. A bit of a British history nut, she enjoys exploring traditional staple dishes, and rekindling love for foods that have been forgotten.
See more on the author's page
Chelsea Monroe-Cassel
Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.
A lifelong artist and fan of fantasy, Chelsea Monroe-Cassel found an outlet for her multifaceted creativity with the Game of Thrones food blog, Inn at the Crossroads. It was so successful that it quickly spawned an official cookbook, which has received rave reviews from fans and critics alike. Like the literature she loves, Chelsea's work is a synthesis of imagination and historical research. She is now focused on bringing other fantasy worlds to life through food, photography, art, and digital media.
See more on the author's page

Customer reviews

4.7 out of 5

2,665 global ratings

How customer reviews and ratings work

Reviews with images

See all photos

Sort reviews by

Top reviews from the United States

There was a problem filtering reviews right now. Please try again later.

Bennett Schurr

delicious!

Reviewed in the United States on January 18, 2024

Verified Purchase

Its great to be able to see and eat all the foods from the iconic book series and these recipes are just a treat!

Reviewed in the United States on January 7, 2024

Verified Purchase

My sister in law was very happy to receive this for Christmas.

Helpful

lupina24

delicious feasts of fancy

Reviewed in the United States on February 1, 2014

Verified Purchase

I had a field day with this food of this book. I was amazed at the simplicity of the dishes they had familiar and easily accessible ingredients. the set up of the book having the dishes arranged by region was both sensible and gave it a more authentic Westerossi taste. The book starts off a few words from Mr. Martin himself with absolute brilliance of his misadventures in the kitchen and a desire to make his world as vivid to the reader by appealing to all the senses.

The book steps into the preparations and inventory of a medieval kitchen in the 21st century. Everything is very straightforward. Monroe and Cassel provide historical recipes and clear instructions for these staples. The food takes on a more antiqued light.

The recipes are wonderful with excerpts from the SoIaF books and historical recipes they are well documented and also suggest dish and beverage pairings. This is wonderful because my problem is when I cook/bake a dish I have no idea what it should be paired with in a meal so this is an incredible feature for those who say 'I made this now what do I put with it?!'

There are three dishes with exotic ingredients such as saffron, locusts and rattlesnake meat but aside from those, many of the ingredients can be found in one's local supermarket, grocery store or farmer's market.

I know, I know, you want me to get to business with 'what did you make?!' and its results. Alright first we started off with 'Breakfast at Winterfell'. Toast, bacon, soft boiled eggs, a wedge of cheese, a pat of butter and apricot jam for good measure. Dear God, my friend and I nearly died from honest taste of perfection.

The next meal was 'Summer Green Salad' which was my first time working with Fennel and daresay I was amazed by the ingredient. The vinaigrette, sweet and sharp and the salad were quickly assembled and in no time we were feasting on the salad, singing its praises. it had a rich greenness which the grapes lent a sweetness to without overpowering. The crumbled cheese gave a sharpness that paired with the tart grapes and the sunflower seeds gave it a crunch without being obtrusive to the crisp salad and to top it off the mint fennel fronds gave the entire salad a refreshing delicate palate reminiscent of mint and onion. Everything in that salad worked harmoniously.

Dinner was Corn Fritters, Honeyed Chicken, Onions in Gravy, berries in Cream custard.
the corn fritters were amazing the right amount of crisp, cakey and corn.
Honeyed chicken came out moist and tender inside even the breast which is like the driest part of the bird was juicy with a perfect crispy skin with the berry sauce that was a perfect complement or is it compliment? anyways it this right measure of sweet fruit and acidity with the chicken which is wonderful.
Onions in gravy was the only recipe that I will need to readjust. too much liquid took too long to reduce to gravy thus the onions got overcooked and well mushed. but aside from that it was nearly a meal in itself.
Berries in cream custard is a simple sweet recipe. the berries are chilled then the cream custard is a simple sauce which is thick, creamy and sweet but not overly sweet to overpower the tart sweetness in the berries. It could pair with other fruits, berries, chocolate and caramels as well. I love it.

Overall, this book is perfect for those wanting to dip their toes into historical cooking or just simply want a taste of Westeros or just anyone who enjoys simple flavorful good food.

23 people found this helpful

Helpful

Kyle D.

Great quality

Reviewed in the United States on March 11, 2014

Verified Purchase

Th introduction from GRRM is great, and the book is very well put together. I have not had the opportunity to try the recipes yet, but I have read many and am putting together a menu for the season 4 premiere of the show. As an avid fan of the books, I always enjoyed the detailed descriptions of food, and I can't wait to bring some of those descriptions to life. As other reviewers have mentioned, the book does a great job of explaining some of the medieval components, and often offers a modern take on the recipes in addition to the more historically accurate version.

I will update this review after making a few meals.

Update: Very pleased with this purchase so far. For the Season 4 premiere I made a meal of the Summer Greens Salad, Roasted Aurochs with Leeks, and Buttered Turnips (modern version).

The Summer Greens salad was delicious. The fennel and apricot dressing paired with the grapes, gorgonzola, pecans, and the more bitter tasting greens (arugula) made for a wonderfully balanced salad, with just the right amount of sweetness. The only thing I might change is to use more fennel, and slightly more of the apricot vinaigrette to compensate for the additional fennel (recipe calls for half a bulb), and that was only because it was so good.

The roast was absolutely fantastic, I wasn't able to find a large enough Bison roast, but the beef roast turned out wonderfully. I was initially skeptical of the Medieval Black Pepper sauce, as it was very spicy and vinegary but it turned out to pair beautifully with the roast, and the leeks, carrots, garlic, and fresh herbs blended wonderfully in the roasting pan. The timing and instructions on the recipe were spot-on.

The modern turnips in butter essentially amounts to mashed turnips with thyme and garlic. I had never had turnips before so I was pleasantly surprised at the deliciously sweet flavor that they have. Having never cooked with turnips before, I think I could have peeled just a little more of the tough skin off of them, because I found a few fibrous pieces in the mash, but none of my dinner guests noticed any. Also the recipe says to add 2 cups of the liquid back in after draining and mashing the turnips. I would recommend that you use much less unless you have very large turnips (I thought mine were quite large anyway) or used an extra turnip. As soon as I added the liquid I knew I should have added a little at a time until achieving the desired consistency, because I was left with a turnip mash that needs some serious thickening. A little cornstarch in water and vigorous stirring over heat helped alleviate this, but next time I will probably use only about a cup of liquid. There will be a next time though, because the recipe was very tasty!

I'll try to remember to update again next time I cook a recipe. I'm hoping to try out the Pear Brandy soon, and I am now constantly on the lookout for wild board tenderloins to try what looks to be an absolutely sublime meal of wild boar.

10 people found this helpful

Helpful

Dalton O

Good for fans, but recipes aren't that themed

Reviewed in the United States on September 27, 2023

Verified Purchase

"A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook" offers a unique culinary journey into the world of Westeros and beyond. One of its standout features to me is the reasonable price, which can be unusual for copyrighted merchandise. The thematic elements and tie-ins to the show are somewhat well-executed, adding a layer of excitement for fans looking to recreate iconic dishes from the series. However, the recipes themselves, while neat and decently themed, may leave some more experienced cooks (or anyone who has a medieval type cookbook) craving more complexity and innovation. They often lean toward standard fare, and the results can sometimes lack the depth of flavor that one might expect from a cookbook associated with such a richly imagined world. While the recipes are serviceable and can certainly provide an enjoyable meal, they don't always capture the epic and adventurous spirit of the source material.

One person found this helpful

Helpful

David Fischer

Old but still good

Reviewed in the United States on August 31, 2023

Verified Purchase

Even though the show is over, I like to go back and watch from time to time with someone who has never seen it. And when I do, I like to put out a feast. The food is very good. Recipes aren’t hard to follow. Make someone’s GOT experience even better with this book.

One person found this helpful

Helpful

Stomkat

Finally bought it

Reviewed in the United States on September 7, 2023

Verified Purchase

I've been using the recipes online, Honeyed Chicken being our favorite! I finally decided that I want the actual cookbook. It's a really nicely made book! I'm looking forward to using these recipes all my life and passing the book to my kids!

One person found this helpful

Helpful

Top reviews from other countries

Translate all reviews to English

Michael Jones

Fabulous recipes old and new

Reviewed in Canada on February 19, 2022

Verified Purchase

This cookbook is great. Lots of very good pictures. The information is spot on and it even gives you the modern version of what you would like to cook. I have not made any of them yet, but this will happen this weekend with the pork pie. Ingredients are readily available easy to access. So if you want to dinner at kings landing then this is the book for you. Would recommend absolutely.

One person found this helpful

Juls95

Wonderful

Reviewed in Italy on November 27, 2023

Verified Purchase

I brought this out of curiosity being a die hard fan of the series and the books, I can’t wait to try out some of the recipes!

Fredrik Ellers

Snabb leverans

Reviewed in Sweden on February 22, 2023

Verified Purchase

Blev en jättebra present

Translate review to English

Amazon Customer

Diferente

Reviewed in Mexico on December 29, 2020

Verified Purchase

Me gustó mucho la novedad de incluir los platillos medievales y la versión actual, de igual forma, que no repite recetas que se incluyen en otros de la misma corriente

2 people found this helpful

Translate review to English

Alexa

Imprescindible para la colección

Reviewed in Spain on July 22, 2019

Verified Purchase

Como fan de la cocina y de GoT es un libro que quería tener si o si.
Me encanta el detalle de que antes de cada receta ponen un fragmento de los libros donde se habla de ella, y luego nos ponen la receta "original" y después la versión moderna.
Viene dividido por zonas: el muro, invernalia, desembarco, dorne... cada uno con sus platos.

A decir verdad pocas recetas haré, pues la mayoría son muy exóticas o muy inglesas (lo que quiere decir que necesitamos una barra de mantequilla por receta).
Os recomiendo hacer los pastelitos de limón de Sansa, yo hice la versión antigua (cuya receta si le añadis chocolate es tal cual las chips americanas) y riquísimas.

Así que si sois fans de GoT ni os lo penseis, realmente puedes imaginar a los personajes comiendo estas recetas