A Feast of Ice and Fire: The Official Companion Cookbook

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

From Sister’s Stew to lemon cakes to the seventy-seven course feast for Prince Joffrey, food and its presentation is integral to A Game of Thrones and the world of George R. R. Martin’s A Song of Ice and Fire series. Now, A Feast of Ice and Fire offers readers the chance to cook and sample some of the enticing meals from George R. R. Martin’s world for themselves. These extensively researched and adapted traditional medieval recipes replicate the dishes featured in the Song of Ice and Fire series. Gorgeously organized and presented in full color, with each recipe being introduced with a passage from the book in which it first appears — as well as a map of the region from which it originates—this is the official, must-have cookbook for fans of A Game of Thrones and its sequels. Stocked with over one hundred recipes and organized by region — including The Wall, the North, the South, King’s Landing, Dorne, and Across the Narrow Sea — the book is meant to be readily accessible and achievable by modern cooks. So now, even amateur chefs can feast like a Lannister, or grab a meat pie like a Black Brother on the Wall.

Includes a foreword by George R. R. Martin.

Chelsea Monroe-Cassel and Sariann Lehrer Martin 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.