A Feast of Ice and Fire: The Official Game of Thrones by Chelsea Monroe-Cassel, Sariann Lehrer

By Chelsea Monroe-Cassel, Sariann Lehrer

Ever ask yourself what it’s prefer to attend a banquet at Winterfell? want you'll cut 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 points of interest and sounds to bright lifestyles. yet one vital factor has continuously been lacking: the mouthwatering dishes that shape the backdrop of this notable global. Now, clean out of the sequence that redefined myth, comes the cookbook that could simply redefine dinner . . . and lunch, and breakfast.
 
a fondness undertaking from superfans and novice cooks Chelsea Monroe-Cassel and Sariann Lehrer—and counseled by way of George R. R. Martin himself—A ceremonial dinner of Ice and fireplace lovingly replicates a beautiful diversity of cuisines from around the Seven Kingdoms and past. From the luxurious cuisine 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 ideas, yet adventurous eaters may also try the genuine medieval nutrition that encouraged them. The authors have additionally steered substitutions for a few of the extra fantastical elements, so that you won’t need to inventory your kitchen with camel, stay doves, or dragon eggs to create food healthy for a king (or a khaleesi). In all, A banquet of Ice and Fire includes greater than a hundred recipes, divided through 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 wonderful within the sort of the Seven Kingdoms. Exhaustively researched and reverently distinct, observed via passages from all 5 books within the sequence and full-color images absolute 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.

incorporates a Foreword by way of George R. R. Martin

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AFTER I folded chopped kalamata olives, fresh thyme leaves, and grated lemon zest into some fresh goat cheese, I eyed the plastic pyramid-shaped container in which the cheese was sold. Since I wasn’t serving it until the next day, I packed the seasoned mixture back into the container and placed it in the refrigerator. The next evening with friends coming for dinner, I unmolded the cheese, turning it onto a pretty plate, and surrounded it with grilled slices of French bread. It had the most beautiful pyramid shape and bits of olive and herbs inside.

I couldn’t resist giving it a try, but I found myself wanting to add a little more Cheddar cheese and then to roll the mixture into a ball. The garnishes poured on top—mango chutney, flaked coconut, scallions, and cashews or peanuts—all add color and a bit of sweetness, saltiness, or crunch. Visually stunning, this appetizer is as much fun to look at as it is to eat. If you don’t want to roll it into a ball you can simply spread the cheese out on a pretty plate and top it with the garnishes. F O R T H E C H E E S E BA L L 1 package (8 ounces) cream cheese, at room temperature 2 cups (8 ounces) shredded sharp Cheddar cheese 2 tablespoons curry powder 2 tablespoons Worcestershire sauce F O R S E RV I N G pP cup mango chutney r o cup sweetened flaked coconut o cup chopped roasted, salted cashews or peanuts o cup chopped scallions, green parts only Wheat crackers S U C C E S S F U L S TA RT E R S 1.

Pour the pepper sauce in a 1-quart shallow ceramic or pottery baking dish. Made for 3. Unwrap the cheese and place it on top of the sauce in the middle of the baking dish. Scatter the Italian seasoning and/or pepper flakes, if desired, over the cheese and sauce. 4. Bake the cheese until the sauce is warm and the cheese is soft, 12 to 15 minutes. Garnish the cheese with a little pesto, some olives, and/or a rosemary sprig. Place the baking dish on a serving tray and surround it with French bread slices or toasted French bread.

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