A Feast Of Ice And Fire The Official Game Of Thrones 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 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

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

Recipes by region: The wall, The north, The south, King?s landing, Dorne, Across the narrow sea, Feasting in style. Dishes organized by type.

Prepare your palette for more than a dozen all-new recipes in this eBook-exclusive companion to the official Game of Thrones cookbook! Discover the tastes of Dorne, including one dish from The Winds of Winter, the highly anticipated next chapter of George R. R. Martin’s beloved series, A Song of Ice and Fire. The most culturally distinct region of the Seven Kingdoms, Dorne is the sun-soaked desert land characterized by its unique customs and brash resistance to the Iron Throne. The Dornish people are known for their bold passions—perhaps best exemplified by the Red Viper himself, Oberyn Martell—and this fiery temperament has yielded a perfect pairing: their delicious cuisine. Packed with fresh flavor, zesty seasonings, and plenty of heat, this eclectic sampling of Southern delights can be enjoyed all year round, with savory fare to warm your bones in Winterfell and frozen desserts to help you keep cool in Sunspear. Inside, you’ll find: • Succulent starters: Lemon-Egg Soup; Spicy Shrimp; Roasted Chickpeas. • Mediterranean-style mains: Lamb with Honey, Lemon, and Fiery Peppers; Eggs and Spicy Sausage; Green Peppers Stuffed with Cheese; Spicy Flatbread. • Tasty treats: Blood-Orange Granita; Candied Kumquats; Figs Stuffed with Nuts. With all the imagination, authenticity, and tongue-in-cheek humor that won A Feast of Ice and Fire a cult following, From the Sands of Dorne is an oasis for foodies everywhere.

An Epic Culinary Journey to the Heart of Westeros! Eat like a Lannister. Brew spirits to warm you in the coming winter. Treat guests to exotic sweets and alchemy-inspired cocktails. With this collection of hearty meals inspired by George R. R. Martin's A Song of Ice and Fire series, it's all possible! Every dish finds its roots in the pages that brought Westeros to life, including: Arbor Red Wine—the finest spirit in the Seven Kingdoms The House of Stark's Venison, Apple, Cheddar Plaits—savory meat pies, fit for any Warden of the North The Imp's Wild Strawberry Fool—a dessert light enough to make Tyrion smile Wilding Grilled Pork Chops with Stir-Grilled Apples—the meal of choice at Craster's Keep Tears of Lys—the concoction of choice for bartenders and assassins alike Feast your imagination on entrees, desserts, snacks, and drinks that will make your fantasies a reality!

Sheathe your sword and summon more than fifty delicious bites and cocktails inspired by the smash-hit game—perfect for any Fireside Gathering. From the bestselling author of World of Warcraft: The Official Cookbook and A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook comes a new collection of delicious recipes. With the Innkeeper’s Tavern Cookbook, fans will unlock Hearthstone-inspired eats, cocktails, and mocktails. A replica of Harth Stonebrew’s own private cookbook, this delightful guide contains more than fifty all-new recipes perfect for any Fireside Gathering or game night, from Sarge’s Easy Mac & Cheese to Medivh’s favorite martini—and, of course, funnel cake. Complete with mouthwatering color photos and Harth’s personal notations, recipe modifications, and reflections, the Innkeeper’s Tavern Cookbook brings the world of Hearthstone to life like never before. Hearthstone is a fast-paced digital card game where players sling spells, summon minions, and command powerful heroes in duels of epic strategy. Featuring familiar characters from the Warcraft® universe, Hearthstone has won over legions of fans with its humor and deceptively simple gameplay.

Exploring the science in George R. R. Martin’s fantastical world, from the physics of an ice wall to the genetics of the Targaryens and Lannisters Game of Thrones is a fantasy that features a lot of made-up science—fabricated climatology (when is winter coming?), astronomy, metallurgy, chemistry, and biology. Most fans of George R. R. Martin’s fantastical world accept it all as part of the magic. A trained scientist, watching the fake science in Game of Thrones, might think, “But how would it work?” In Fire, Ice, and Physics, Rebecca Thompson turns a scientist’s eye on Game of Thrones, exploring, among other things, the science of an ice wall, the genetics of the Targaryen and Lannister families, and the biology of beheading. Thompson, a PhD in physics and an enthusiastic Game of Thrones fan, uses the fantasy science of the show as a gateway to some interesting real science, introducing GOT fandom to a new dimension of appreciation. Thompson starts at the beginning, with winter, explaining seasons and the very elliptical orbit of the Earth that might cause winter to come (or not come). She tells us that ice can behave like ketchup, compares regular steel to Valyrian steel, explains that dragons are “bats, but with fire,” and considers Targaryen inbreeding. Finally she offers scientific explanations of the various types of fatal justice meted out, including beheading, hanging, poisoning (reporting that the effects of “the Strangler,” administered to Joffrey at the Purple Wedding, resemble the effects of strychnine), skull crushing, and burning at the stake. Even the most faithful Game of Thrones fans will learn new and interesting things about the show from Thompson’s entertaining and engaging account. Fire, Ice, and Physics is an essential companion for all future bingeing.

New York Times–Bestselling Author: Prepare a feast fit for a warchief with this official cookbook inspired by Blizzard Entertainment’s hit online game. Presenting delicacies favored by the Horde and the Alliance alike, this authorized cookbook teaches apprentice chefs how to conjure up a menu of food and drink from across the realm of Azeroth. Featuring food pairings for each dish, ideas for creating your own Azerothian feasts, and tips on adapting meals to specific diets, this otherworldly culinary guide offers something for everyone. The aromatic Spiced Blossom Soup is perfect for plant-loving druids, and orcs will go berserk for the fall-off-the-bone Beer-Basted Boar Ribs. With alternatives to the more obscure ingredients—just in case you don’t have Chimaerok Chops lying around—this comprehensive cookbook will ensure that you have no trouble staying Well Fed. Each chapter features dishes at a variety of skill levels for a total of more than one hundred easy-to-follow recipes for food and brews, including: Ancient Pandaren Spices Fel Eggs and Ham Mulgore Spice Bread Dragonbreath Chili Graccu’s Homemade Meat Pie Bloodberry Tart Greatfather’s Winter Ale Whether you’re cooking for two or revitalizing your raid group for a late-night dungeon run, World of Warcraft: The Official Cookbook brings the flavors of Azeroth to life. “The cookbook instilled in me not only a love for the craft of cooking, but a newfound love for the game.” —PC Gamer