The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond (Unofficial Cookbook)
Authors: Alan Kistler
Tags: #recipes, #cookbook, #Game of Thrones
From Direwolf Ale to Auroch Stew—More than 150 Recipes from the Westeros and Beyond
Alan Kistler
creator and co-host of
Crazy Sexy Geeks
Avon, Massachusetts
For my parents, Kevin and Lourdes.
This book is unofficial and unauthorized. It is not authorized, approved, licensed,
or endorsed by George R. R. Martin, his publishers, or HBO.
Chapter 1.
Heroic Mornings: Breakfasts for Warriors
Last Bite of Summer Blackberry Preserves
Northmen’s Soft-Boiled Eggs and Bacon
Black Brothers’ Blood Sausage Breakfast
Tywin Lannister’s Garlic Sausage
Dothraki Antelope and Spicy Sausage
Back at the Wall Thick Cream of Wheat
Hard-as-Cersei Boiled Eggs, Bread, and Honey
The Blind Girl’s Piping Hot Fish and Pepper Breakfast
Chapter 2.
A Morsel in a Moment: Appetizers and Snacks
Grand Maester Pycelle’s Prized Pomegranate Grapefruit Bars
King’s Landing Snails in Garlic
Robert’s Fried Golden Goose Eggs
Desperate Travelers’ Acorn Paste
Sandor Clegane’s Pickled Pigs’ Feet
Ten Towers Cold Beef and Oldtown Mustard
Doran’s Favorite Chickpea Paste
Dornish Cheese Flight of Fancy
Illyrio’s Goose Liver Drowned in Wine
Fiery Vengeance Stuffed Peppers of Dorne
The Cheesemonger’s Candied Onions
The Hedge Knight’s Salt Beef Salami
Ghiscari Spiced Honeyed Locusts
The Queenmaker’s Stuffed Dates
Chapter 3.
Something off the Sideboard: Sides and Bread
Benjen’s Roasted Onions Dipped in Gravy
The Lord Commander’s Turnips Soaked in Butter
Arya’s Sweetcorn Eaten on the Cob
Jeyne’s Stewed Onions and Leeks
Bolton Savory Stuffed Winter Squash
Pentoshi Mushrooms in Butter and Garlic
The Dead Man’s Roasted Vegetables
Illyrio’s Buttered Parsnip Purée
Inn at the Crossroads 7-Grain Loaf
Soft Flatbread from Across the Narrow Sea
Trident Flax and Fennel Hardbread
Chapter 4.
Fireside Fare: Soups, Stews, and Salads
The Hand’s Daughter’s Pumpkin Soup
Hand of the King’s Oxtail Soup
Lord Nestor Royce’s Wild Mushroom Ragout
Lord Caswell’s Venison and Barley Stew
Inn of the Kneeling Man’s Rabbit Stew
Three-Finger Hobb’s Best Mutton
Three-Finger Hobb’s Infamous Three-Meat Stew
Riverrun Turnip Greens and Red Fennel Salad
Southron Spinach and Plum Salad
Cersei’s Greens Dressed with Apples and Pine Nuts
Lord Walder’s Green Bean Salad
Wun Weg Wun Dar Wun’s Giant Salad
Chapter 5.
Feasts for Friends — and Enemies: Main Courses
Sansa Stark’s Fairytale Trout Baked in Clay
Baratheon Boar Ribs with Apple
Brynden Tully’s Blackened Trout with Dornish Gremolata
Saan’s Minced Lamb with Pepper
Winterfell Mutton Chops in Honey and Cloves
Battle of Blackwater Mutton Roast
Bran’s Auroch Joints Roasted with Leeks
Everyman’s Skewered Pigeon and Capon
Buttered Quails of King’s Landing
Barristan the Bold’s Wild Boar Ribs with Dragon Pepper
Lannister Beef with Horseradish
Merman’s Court Venison with Roasted Chestnut
Chapter 6.
Deceitful Delights: Desserts, Drinks, and “Poisonous” Cocktails
Sansa’s Strawberry Chiffon Pie
The Vale Summer Berries and Cream Tart
Samwell’s Blueberry Ricotta Tart
Tommen’s Baked Apple Cheese Tart
Celebratory Peaches in Lavender Honey
King’s Landing Blood Melon Sorbet
Queen of Meereen’s Persimmon Crumble Ice Cream
House of Black and White’s Golden Coin
Appendix A.
Standard Brewing Processes
“Winter is coming … ”
That’s enough to give you goosebumps, isn’t it? The House of Stark’s words put a chill in the air, a sensation of icy wind and perhaps even snow, of chapped lips and cold hands seeking warmth. Even if Winterfell is just in our imagination, it can still
feel
real.
George R. R. Martin has filled his series A Song of Ice and Fire with simple phrases and vivid passages that flood our minds with a torrent of feelings. Whether we’re reading the books or watching the show, we’re
in
Westeros in our minds. We envision ourselves sitting in the castles and fortresses of the Lannisters or the Starks. We ride with the Dothraki across a dreamscape. We feel the winds that blow at the top of the Wall, the bitter cold and the thinner atmosphere that somehow makes us more alert that out there, north of what we’ve come to know of the world, are creatures that should not exist and, worse, have taken notice of us.
Humans, no matter what nation they are from or what kind of family raised them, are innately sensual. We always find ways to carry ourselves to places and times beyond our physical reach. Indeed, food can whisk us away in one sip, one bite, one breath. The moment we open a bottle of well-aged wine, we are breathing in the air of those long-ago times, air that was inadvertently trapped by whoever bottled the wine in the first place. When we eat a meal “from the old country,” we can imagine — in some corner of our mind where imagination keeps its best knick-knacks and mementos — that we are transported back, whether we’ve been there or not. We can imagine some aspect of how our ancestors lived because we know their food. We hunger for the fanciful and sate it with a bite of reality — so why not do the same for the fantasy of Westeros?
