By Chelsea Monroe-Cassel, Sariann Lehrer
Ever ask yourself what it’s wish to attend a dinner party at Winterfell? want you'll break up a lemon cake with Sansa Stark, shawl down a red meat pie with the Night’s Watch, or take pleasure in honeyfingers with Daenerys Targaryen? George R. R. Martin’s bestselling saga A tune of Ice and fireplace and the runaway hit HBO sequence Game of Thrones are well known for bringing Westeros’s attractions and sounds to brilliant existence. yet one vital aspect has consistently been lacking: the mouthwatering dishes that shape the backdrop of this awesome international. Now, clean out of the sequence that redefined myth, comes the cookbook that can simply redefine dinner . . . and lunch, and breakfast.
a keenness venture from superfans and novice cooks Chelsea Monroe-Cassel and Sariann Lehrer—and recommended by means of George R. R. Martin himself—A ceremonial dinner of Ice and hearth lovingly replicates a beautiful diversity of cuisines from around the Seven Kingdoms and past. From the splendid 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 sophisticated for contemporary cooking recommendations, yet adventurous eaters may also try the real medieval food that encouraged them. The authors have additionally prompt substitutions for the various extra fantastical materials, so that you won’t need to inventory your kitchen with camel, reside doves, or dragon eggs to create foodstuff healthy for a king (or a khaleesi). In all, A dinner party of Ice and Fire comprises greater than a hundred recipes, divided via region:
• The Wall: Rack of Lamb and Herbs; beef Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge
• The North: Beef and Bacon Pie; Honeyed chook; 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 truffles; 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 slender Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts
There’s even a consultant to eating and enjoyable within the sort of the Seven Kingdoms. Exhaustively researched and reverently distinctive, followed by means of passages from all 5 books within the sequence and full-color photos bound to whet your urge for food, this is often the spouse to the blockbuster phenomenon that hundreds of thousands of stomachs were growling for. And consider, wintry weather is coming—so don’t be afraid to place on a couple of pounds.
encompasses a Foreword through George R. R. Martin
Read or Download A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook PDF
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Additional info for A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook
Add chopped chives and mix well. Serve immediately. 45 ml (11/2 ﬂ oz / 3 Tbsp) 1 tsp 1 /2 tsp /2 tsp 1 ric e an d n o o dles 47 pekinese noodles in special sauce INGREDIENTS Fresh egg noodles Sesame oil Cooking oil Spring onions (scallions) Dried Chinese mushrooms Yellow pressed bean curd Cucumber Carrot Canned bamboo shoot 500 g (1 lb 11/2 oz) 30 ml (1 ﬂ oz / 2 Tbsp) 60 ml (2 ﬂ oz / 1/4 cup) 2, ﬁnely sliced seasoning Yellow bean sauce Dark soy sauce Sugar Vegetable stock (See pg 10) 4, soaked to soften, stems discarded and diced 1 piece, 220 g, diced 1 /2, small, ﬁnely shredded 1, peeled and diced 85 g (3 oz), drained and diced METHOD • Bring a large pot of water to the boil, add noodles and cook for 2 minutes.
Onions should still be crunchy. Serve immediately. If the taste of raw onion is preferred, cook for no more than 1 minute before serving. rice and noodles simple fried rice 40 vegetarian glutinous rice 43 stir-fried vermicelli 44 pekinese noodles in special sauce 47 fried loh shee fun 48 shanghai rice cakes with vegetables 51 40 r ic e a n d n oo d l e s simple fried rice INGREDIENTS Cooked long-grain rice Cooking oil Eggs Spring onions (scallions) Salt Rice wine or dry sherry 450 g (1 lb) 30 ml (1 ﬂ oz / 2 Tbsp) 4, lightly beaten 6, ﬁnely sliced 1 tsp 1 /2 tsp METHOD • Break up cooked rice grains with chopsticks or a fork.
Add fried mushrooms and seasoning. Stir-fry for a few minutes. • Add corn ﬂour mixture to thicken sauce. Serve hot. Garnish as desired. 58 m u s h roo m d i s h e s stuffed chinese mushrooms INGREDIENTS Dried Chinese mushrooms Corn ﬂour (cornstarch) Soft bean curd Water chestnuts Carrot Salted cabbage (harm choy) Cooking oil Green peas 16–20, large, soaked to soften and stems discarded 1 Tbsp 1 piece, 300 g (101/2 oz) 5, peeled and minced 1, small, peeled and minced 30 g (1 oz), soaked in water for 30 minutes, drained and minced 30 ml (1 ﬂ oz / 2 Tbsp) 16–20, blanched in hot water for 2 minutes seasoning Ground white pepper Salt Sugar Corn ﬂour (cornstarch) sauce Cooking oil Light soy sauce Sugar Vegetable stock (See pg 10) Salt Corn ﬂour (cornstarch) METHOD • Coat inner sides of mushrooms with corn ﬂour and set aside.
A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook by Chelsea Monroe-Cassel, Sariann Lehrer