{"product_id":"a-feast-of-ice-and-fire-the-official-game-of-thrones-companion-cookbook-isbn-9780345534491","title":"A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook","description":"\u003cb\u003eThe mouthwatering dishes from George R. R. Martin’s bestselling saga A Song of Ice and Fire and the hit HBO series \u003ci\u003eGame of Thrones \u003c\/i\u003ecome to dazzling life with more than 100 recipes from across Westeros.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003eIncludes a Foreword by George R. R. Martin\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eEver 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? Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast.\u003cbr\u003e \u003cbr\u003eA passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer—and endorsed by George R. R. Martin himself—\u003ci\u003eA Feast of Ice and Fire \u003c\/i\u003elovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond, with more than 100 recipes divided by region:\u003cbr\u003e \u003cbr\u003e\u003cb\u003e• The Wall: \u003c\/b\u003eRack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge\u003cbr\u003e\u003cb\u003e• The North: \u003c\/b\u003eBeef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples\u003cbr\u003e\u003cb\u003e• The South: \u003c\/b\u003eCream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister’s Stew; Blueberry Tarts\u003cbr\u003e\u003cb\u003e• King’s Landing: \u003c\/b\u003eLemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey\u003cbr\u003e\u003cb\u003e• Dorne: \u003c\/b\u003eStuffed Grape Leaves; Duck with Lemons; Chickpea Paste\u003cbr\u003e\u003cb\u003e• Across the Narrow Sea: \u003c\/b\u003eBiscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts\u003cbr\u003e \u003cbr\u003eThese easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. There are 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 \u003ci\u003ekhaleesi\u003c\/i\u003e).\u003cbr\u003e\u003cbr\u003eExhaustively researched and reverently detailed, accompanied by passages from all five books in the series and full-color photographs guaranteed to whet your appetite, \u003ci\u003eA Feast of Ice and Fire\u003c\/i\u003e is the companion to the blockbuster phenomenon that millions of stomachs have been growling for.\u003cb\u003eChelsea Monroe-Cassel\u003c\/b\u003e and \u003cb\u003eSariann Lehrer Martin\u003c\/b\u003e 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.Breakfast on the Wall\u003cbr\u003e\u003cbr\u003eWhen day broke, Jon walked to the kitchens as he did every dawn. Three-Finger Hobb said nothing as he gave him the Old Bear’s breakfast. Today it was three brown eggs, boiled hard, with fried bread and ham steak and a bowl of wrinkled plums. —a game of thrones\u003cbr\u003e\u003cbr\u003eServes 1 Cooking: 15 minutes\u003cbr\u003e\u003cbr\u003ePairs well with Black Bread (page 83), Iced Blueberries in Sweet Cream (page 44), dark ale\u003cbr\u003e\u003cbr\u003eThis is a simple, hearty breakfast sure to give a good start to any day. The ham steak is more of a commitment than the other parts of the dish, but each element of the meal works well with the others. The eggs can be either fully hard-boiled, or left slightly soft so as to better pair with the fried bread, while the prunes add an appealing touch of sweetness that counters the salt of the ham.\u003cbr\u003e\u003cbr\u003e1 breakfast ham steak\u003cbr\u003e\u003cbr\u003e1 tablespoon oil\u003cbr\u003e\u003cbr\u003e3 eggs\u003cbr\u003e\u003cbr\u003e2 slices rustic bread\u003cbr\u003e\u003cbr\u003e2 tablespoons unsalted butter\u003cbr\u003e\u003cbr\u003eA handful of prunes\u003cbr\u003e\u003cbr\u003eSear the ham steak in a skillet with the oil until it starts browning, then set it aside on the serving plate and keep it warm.\u003cbr\u003e\u003cbr\u003eTo cook the eggs, place them in a small saucepan and cover with a finger’s breadth of water. Bring the water to a simmer (not a boil), and simmer for 6 minutes. Cool the eggs rapidly by running them under cold water for 1 minute, and set them on the serving plate. For slightly softer eggs, cook for an initial 4½ minutes.\u003cbr\u003e\u003cbr\u003eMelt the butter in the skillet you used for the ham and fry the slices of bread. Transfer the bread to the plate, add the prunes, and you’re ready to break your fast!\u003cbr\u003e\u003cbr\u003eApplecakes\u003cbr\u003e\u003cbr\u003eJon was breaking his fast on applecakes and blood sausage when Samwell Tarly plopped himself down on the bench. “I’ve been summoned to the sept,” Sam said in an excited whisper. “They’re passing me out of training. I’m to be made a brother with the rest of you. Can you believe it?”\u003cbr\u003e\u003cbr\u003e—a game of thrones\u003cbr\u003e\u003cbr\u003eMedieval Applecakes\u003cbr\u003e\u003cbr\u003eMakes about 24\u003cbr\u003e\u003cbr\u003ePrep: 20 minutes Dough rising: 1½ hours Frying: 30 minutes\u003cbr\u003e\u003cbr\u003ePairs well with Breakfast on the Wall (page 15), black pudding, cold milk\u003cbr\u003e\u003cbr\u003eThe clear predecessors of the modern doughnut, these medieval applecakes are soft, chewy, and bursting with warm, nutty apple filling. Called krapfen in Germany, the fluffy fried morsels are filled with nutty apple goodness.\u003cbr\u003e\u003cbr\u003eEinen krapfen. So du wilt einen vasten krapfen machen von nüzzen mit ganzem kern. und nim als vil epfele dor under und snide sie würfeleht als der kern ist und roest sie mit ein wenig honiges und mengez mit würtzen und tu ez uf die bleter die do gemaht sin zu krapfen und loz ez backen und versaltz niht.\u003cbr\u003e\u003cbr\u003e—ein buch von guter spise, 1350\u003cbr\u003e\u003cbr\u003e1¼ cups milk\u003cbr\u003e\u003cbr\u003e2¼ teaspoons dry yeast (1 packet)\u003cbr\u003e\u003cbr\u003e2 egg yolks, beaten\u003cbr\u003e\u003cbr\u003e3 to 4 cups unsifted flour\u003cbr\u003e\u003cbr\u003ePinch of salt\u003cbr\u003e\u003cbr\u003e4 tablespoons (½ stick) unsalted butter, softened\u003cbr\u003e\u003cbr\u003e4 medium apples, peeled, cored, and diced\u003cbr\u003e\u003cbr\u003e4 tablespoons honey\u003cbr\u003e\u003cbr\u003e1 tablespoon Poudre Forte (see page 6)\u003cbr\u003e\u003cbr\u003e1 tablespoon ground cinnamon\u003cbr\u003e\u003cbr\u003e½ cup chopped nuts—walnuts, pecans, pine nuts, and chestnuts are all lovely\u003cbr\u003e\u003cbr\u003eOil for frying\u003cbr\u003e\u003cbr\u003eConfectioners’ sugar, for sprinkling (optional)\u003cbr\u003e\u003cbr\u003eWarm the milk just slightly to the touch and then add the yeast to it. Let the mixture sit for 5 minutes until the yeast has foamed up. Add in the egg yolks, 3 cups of flour, the salt, and the butter. Mix thoroughly by hand until you have a soft dough that pulls away from the sides of the bowl, adding extra flour if needed.\u003cbr\u003e\u003cbr\u003eTurn the dough out onto a floured countertop or board, and knead for several minutes, pushing with the heel of your hand, then gathering the dough back into a lump, adding more flour if necessary. Allow the dough to rise under a clean dishcloth for around an hour.\u003cbr\u003e\u003cbr\u003eMeanwhile, in a medium saucepan, combine the apples, honey, spices, and nuts. Cook together over medium-low heat until the honey has been absorbed. Set aside and allow to cool slightly.\u003cbr\u003e\u003cbr\u003eOn the floured countertop, roll out the dough to ¼-inch thickness, dividing the dough in half if space is limited. Using a 2-inch round cutter, stamp out disks of dough, reserving the scraps to roll out again.\u003cbr\u003e\u003cbr\u003eWhen you have made as many disks as possible, use a pastry brush or your fingers to wet each of them with water. On half of the dough disks, place about 1 teaspoon of the filling, then place another round on top. Press the edges together firmly to seal, and allow them to rise for around 20 minutes.\u003cbr\u003e\u003cbr\u003eHeat 1 inch of oil in a pan over medium-high heat. Gently lower each cake into the hot oil with a slotted spoon. Fry until the dough is golden on both sides, about 4 minutes. Drain on paper towels, and sprinkle with a little confectioners’ sugar, if you like.Introduction by George R. R. Martin George R. R. Martin's A Game of Thrones","brand":"Random House Worlds","offers":[{"title":"Default Title","offer_id":46303595626725,"sku":"NP9780345534491","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780345534491.jpg?v=1767720455","url":"https:\/\/k12savings.com\/products\/a-feast-of-ice-and-fire-the-official-game-of-thrones-companion-cookbook-isbn-9780345534491","provider":"K12savings","version":"1.0","type":"link"}