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

  • Poudre douce (page 5)

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

    • Categories: Spice / herb blends & rubs; Cooking ahead
    • Ingredients: ground cinnamon; ground ginger; grains of paradise; nutmeg; sugar; ground galangal
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Notes about Recipes in this book

  • Medieval pastry dough

    • Ishie1013 on March 24, 2024

      A really nice sturdy pastry dough that didn’t require the chilling step of most pie dough, likely due to the egg yolks. I did need to add a bit more water to hold the dough together but I was quite pleased with it. I added the saffron but you can omit it without missing it and mostly it would just de yellow the crust a bit. Combined this with the beef and bacon pie recipe.

  • Traditional bean-and-bacon soup

    • jaxcap on November 06, 2023

      This was actually super good and very simple. I cooked the bacon and then sauteed all the vegetables in the bacon grease before putting them in the broth, I think that gave it more flavor.

  • Modern beet pancakes

    • bpmoucha on January 19, 2022

      The cakes were falling apart so I ended up putting them back in the bowl and adding an egg as a binder. After that they fried up really well. New favorite way to eat beets!

  • Modern beef and bacon pie

    • Ishie1013 on March 24, 2024

      This was excellent and came together surprisingly quickly for a baked good. The bacon weave is a nice touch. I used rosemary, thyme, and oregano for the savory herbs.

  • Sweetcorn fritters

    • Ishie1013 on June 03, 2022

      Decent fritter recipe that came together well and will be better as the summer corn comes out. Added crème fraiche, which was a nice addition.

  • Roasted boar

    • Ishie1013 on June 03, 2022

      This might be a medieval dish that’s authentic, but none of us were fans. The sauce tasted almost like poi, the center of the boar was pretty tasteless with the cloves adding an unpleasant bitterness. Really sorry that’s how we went with prepping the wild boar.

  • 17th-century lemonsweet

    • darkpizza on April 13, 2026

      It's fine, hard to go wrong with lemonade in general. The powdered sugar does give it kind of a strange flavor (as opposed to regular sugar) that I'm not sure I love.

  • Modern wintercake

    • darkpizza on March 24, 2026

      Shockingly good considering I accidentally added ½ cup instead of ? cup butter. The candied ginger inside is a fantastic touch.

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  • ISBN 10 0345534492
  • ISBN 13 9780345534491
  • Linked ISBNs
  • Published May 29 2012
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Bantam Books

Publishers Text

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:

  • b>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.

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