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

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.

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.

Holy crap. I love this book! Most of the recipes have a medieval version and then a modern version.I just made bread from the book and although I'm not an expert at bread making, I'm not a novice either. I make bread fairly often and this very simple medieval version of bread blew my mind! I made two loaves, plus 4 mini rolls.Although the book says to let it rise for 3 hours it's pretty warm in my apartment so my dough rose completely in just one. I tried to wait the 10 minutes to let it rest but I couldn't help myself and tore into it and oh my gosh what have I been doing? The bread was crunchy. It was Fluffy. It was flavorful.In the picture with the four rolls I made 4 flavors.Top left to right: sea salt and cracked pepper, honey and cinnamon.Bottom left to right: parsley and thyme, just the regular dough.I ate one of the rolls already that's why the book is in my lap because even with one roll I am So satisfied I didn't want to get up to take a pretty picture. Lol. I am not a dessert person at all. I don't like sweets, I don't drink Cokes, I like salt. but there are a couple recipes in here that I cannot wait to try when it gets a but there are a couple dessert recipes in here that I cannot wait to try!! And they're so natural most of them call for a few ingredients. And you can choose whether you want to make the slightly harder medieval version or the slightly easier modern version and it's so much better than having fake chemical filled chocolate mix when you can make a blueberry tart yourself.

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.

Blev en jättebra present

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

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

It’s a great book! So cool and so many things to look at. A lot of them I wouldn’t try.. but I’m rating the book with 3 stars as alot of the ingredients you can’t get in Australia.. so I don’t know why it’s sold here.. it’s more of a collection for me.. I was disappointed