Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook
Chelsea Monroe-Cassel, Sariann Lehrer and George R.R. Martin
Bantam, May 29 2012, $35.00
ISBN: 9780345534491
Obviously as the title states this cookbook targets fans of the Game of Thrones saga. The entries include what a reasonable Medieval Kitchen requires like Aurochs, Savory and Grains of Paradise, etc. and easy substitutes like in these cases beef, thyme and black pepper. The recipes are divided into the six regions with the entries enabling the modern chef to bake with contemporary equipment or the fanatical chef cooking in a medieval manner.
With a nod to Renaissance Faires' food fare and homage to George R.R. Martin’s super series, fans will enjoy learning how to properly prepare Dragons Eggs in diverse styles and dining by region with Mutton in Onion-Ale Broth at the Wall; Aurochs with Roasted Leeks in the North; tasty Poached Pears in the South, scrumptious Sweetcorn Fritters at King’s Landing that rival in taste the Atlanta south-side bakeries and Bowls of Brown; Dornish Snake with Fiery Sauce in Dorne; and Honey-Spiced Locusts Across the Narrow Sea. With colorful mouthwatering pictures fans will relish this cookbook, but should be warned we armchair warriors are a tad less active than Tyrion and others in the Seven Kingdoms.
Harriet Klausner
Chelsea Monroe-Cassel, Sariann Lehrer and George R.R. Martin
Bantam, May 29 2012, $35.00
ISBN: 9780345534491
Obviously as the title states this cookbook targets fans of the Game of Thrones saga. The entries include what a reasonable Medieval Kitchen requires like Aurochs, Savory and Grains of Paradise, etc. and easy substitutes like in these cases beef, thyme and black pepper. The recipes are divided into the six regions with the entries enabling the modern chef to bake with contemporary equipment or the fanatical chef cooking in a medieval manner.
With a nod to Renaissance Faires' food fare and homage to George R.R. Martin’s super series, fans will enjoy learning how to properly prepare Dragons Eggs in diverse styles and dining by region with Mutton in Onion-Ale Broth at the Wall; Aurochs with Roasted Leeks in the North; tasty Poached Pears in the South, scrumptious Sweetcorn Fritters at King’s Landing that rival in taste the Atlanta south-side bakeries and Bowls of Brown; Dornish Snake with Fiery Sauce in Dorne; and Honey-Spiced Locusts Across the Narrow Sea. With colorful mouthwatering pictures fans will relish this cookbook, but should be warned we armchair warriors are a tad less active than Tyrion and others in the Seven Kingdoms.
Harriet Klausner
No comments:
Post a Comment