In a feast of ice and fire

Over the months of silence, I have accumulated tons of materials with which I will slowly begin to bombard your cozy ribbons this week. In the meantime, I'll talk about the two best things in the world - food and Game of Thrones.

I'm talking about the book "A Feast of Ice and Fire" recently translated into Russian. With recipes for all sorts of delicious treats for fictional kings, guardsmen, Flea End beggars, dwarfs, faceless assassins, bald eunuchs, not to mention incest siblings and other wonderful people.

On an old laptop is a "Feast of Ice and Fire", photographed in unworthy quality.

What can be said about the book?

Martin's preface deserves special attention. I won't tell, because there are spoilers.

All recipes are carefully divided by region. Let's say the Wall offers a rack of lamb, a pork pie, lamb in onion-beer broth, and all sorts of corned beef with mulled wine. The north tends to simple hearty dishes - a wild bull, a chicken in honey, a variety of pies. The South loves small game and fish, rabbit chowder and grilled bacon-wrapped trout. The depraved King's Landing, as befits the capital of vice, sharpens sweet and tasty - quail in butter sauce, lemon cakes, ice-cold milk with honey. Dorn eats dolma, chickpea paste and snakes. The Narrow Sea region generally feeds on all sorts of heresy, like locusts in honey.

Initially, I thought this book was more of an artifact than an applied cookbook. Beautiful pictures, majestic dishes from snakes, hedgehogs, pigeons and dragons, which are unrealistic to cook, you can only admire.

Wrong. The authors did a pretty serious job of adapting medieval cuisine to our world of dumplings, pizza and ready-made, God forgive me, seasoning mixtures. To begin with, they give a culinary base - basic recipes from real medieval culinary canons. Elizabethan butter sauce, sweet and unsweetened dressing powders, dough pieces. The database is supplied with a mass of quotes to ancient cookbooks from the dark ages. The historical digression leaves a pleasant aftertaste.

The authors also recommend substitutions. For example, they propose to replace the meat of the tour with beef, and the pigeon with duck. Although there are a lot of pigeons in Moscow, if you wish, you can cook a pigeon pie every day. Finally, most of the dishes have a medieval and modern version. You will not understand my horror, shock and awe when I learned that earlier pork pie was considered sweet and was prepared with honey and ginger.

Reasonable approach. But sometimes the book breaks into irony and begins to mock, suggesting that you cook something like a snake on the grill without any substitutions. Innocently pretends to be the way it should be. Yes, take four snakes. Yes, the skin peels off badly. Don't forget to salt. What's the replacement? Are you having trouble with that, boy? We do not have.

Like.

"In order to make a Parisian pie, chop the pork and venison into pieces, and put them in a pot with ready yuha, and add wine, and boil until it's ready, then pour it into an earthenware pot and put raw egg yolks there, sprinkle with inbir, sugar, salt, and chopped dates, and Korin raisins, and knead a good thick dough, and make a cake, and put everything inside; bake well and serve.

ABOUT THE NOBLE MEAL
16th century English cookbook

The quality of the publication delivers beyond measure. This thing is just nice to hold in your hands, it really is an artifact. Excellent printing, lots of pictures, quality paper. It's not a shame to give it, it's a fact.

I have only two questions for the editor.

1) In one of the basic recipes of medieval cuisine, “Thickener rou” appears. I would like to understand, what the hell is this? Website address? I even googled this name, I thought it was some kind of term. Didn't google anything. Remained confused.
2) Trident? Tully?! Are you seriously? Why are you making me cry?

In general, the book turned out to be nice and useful. On it you can really cook a variety of atmospheric dishes and eat them atmospherically at themed parties. In addition, she closes the question "what to give to friends" for at least a year. Because now there are every second fan of the Game, and a fan who is not happy with such a gift obviously does not understand something very important in life.

I was waiting for the book "A Feast of Ice and Fire" by the publishing house "Mann, Ivanov and Ferber" with a conflicting feeling. On the one hand, I really wanted to take it in my hands and look inside, and on the other, I was very afraid of disappointment. A Song of Ice and Fire is so good that the bar for an official cookbook is set high.
O appearance. Everything is perfect here. Already familiar to me A4 format, dust jacket, coated paper, beautiful illustrations. A very useful thing is a bookmark: MIF publishing house takes care of its readers, not allowing them to get lost on the pages of their publications. In a cookbook, having a bookmark is even more important. No complaints - this book will become a real decoration of the culinary library or a wonderful gift!

General impression. It was enough for me to read a couple of dozen pages to understand: the book is really magical! It was as if the authors were transported into the world created by George R.R. Martin, tasted the goodies offered, perused all the cookbooks of Westeros and cooked it all after returning to their own time. Atmospheric photos, with complex light, most often mysteriously darkened.
The authors of the book are two fans of the work of George Martin and the owner of the Inn at the Crossroads blog (innatthecrossroads.com). Sarien and Chelsea captivated the famous writer with a whole series of medieval dishes, which are so detailed and appetizingly described in the pages of A Song of Ice and Fire. And George Martin himself in the preface admitted that he did not know how to cook at all. By the way, do not hesitate to scroll through his appeal to readers!

Admit it, when describing medieval dishes, did you often find yourself thinking that the heroes were eating something so delicious that you would like to join them? I savored meat pie with the characters in the book, drank ice-cold milk with honey, and enjoyed lemon biscuits. In thoughts. And with the advent of the book, I had the opportunity to try these dishes for real.
Do not think that the authors picked up recipes by name and presented them to us as “what Martin’s heroes ate.” Not! They studied old cookbooks and manuscripts of the XIV-XVII centuries, collected information about products, spices and cooking methods. Of course, we will not find wild bull meat, grains of paradise, galangal and other delights that could be easily found in medieval cuisine in stores. However, the authors offer products that are quite convenient and familiar to us as a replacement. In addition, each recipe contains information about the number of servings, preparation and cooking time. Would you say it's the little things? Not always, especially for beginner cooks.

About recipes. I really liked the fact that most of the recipes are given in two versions - medieval and modern, at the choice of the reader. A small quote from the saga with a description of the dish, a link to recipes that will perfectly complement each other. All these are pleasant moments that permeate the book, creating an atmosphere even at the stage of reading and choosing a recipe. I would like to note the delicate work of the translator, who subtly translated old cookbooks, preserving the present-day unusual style of presentation. These lines really take you back to the past.

In the well-thought-out world of Westeros, each region has its own culinary traditions, preferences and range of products. Corned beef, legumes, nuts and berries will be on the table of the inhabitants of the Wall; varied game and unforgettable pies offered by the Starks at Winterfell; desserts of the Arryn Valley amaze the most notorious sweet tooth; ascetic dishes Iron Islands from all kinds of seafood and the luxurious dishes of King's Landing ... Choose where you want to go and cook!

And a little about the cons ... I did not have enough illustrations. I want to read the recipe and see what happens. Maybe I'm just mischievous, but I would so like a photo for each recipe. The photo is provided with about a third of the recipes.
Second, all ingredients are given in cups, spoons, etc. There are no tables with conversion to grams. A novice cook will not immediately figure it out, 2 tbsp. butter - how much?
And thirdly, there are a couple of recipes with very specific products without substitutions. For example, Dornish snake meat with hot sauce. With all my desire, I will not find the carcass of a rattlesnake. But it was quite interesting to read how it is prepared.

In the photo there is a cookie that I baked according to the book's recipe - Sansa's favorite lemon cookie.

And in conclusion, I will add a quote from George Martin from the preface.

“Eat your fill, my friend. Winter Is Coming".

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27.05.14

"... Eating is one of the greatest pleasures in life, and I wholeheartedly support pleasures. Reading is a phenomenon of the same order. This is what makes life worth living, and if anyone can connect reading and eating together ... "
George Martin

I love beautiful and interesting books in cooking. Recently, another book novelty fell into my hands and I really want to tell you about it. And not only to tell, but also to treat with delicious dishes that I prepared according to the recipes published in this book. But first things first. I just want to note in advance that this book will be of particular interest to those who are fans of George Martin and his cycles of novels, the popularity of which has increased due to the film adaptation of books and the release of the Game of Thrones series.

Meet the official "Game of Thrones" cookbook!!!

A Feast of Ice and Fire is a gastronomic guide to the world created by George Martin in the A Song of Ice and Fire novel series. After opening it, you will begin your journey from the Wall to the south - to King's Landing and Dorne, then, crossing the Narrow Sea, you will get to the feasts of the Dothraki and taste the food of the Free Cities.

The idea to create a cookbook came to George Martin's mind more than once. He first thought about it sometime in 1996, but the chances that this cookbook will ever appear were about the same as publishing his book on car repair or programming. And yet, it was thanks to Sarien Lehrer and Chelsea Monroe-Kassel. The girls began to realize the dream of the writer by creating their own culinary blog called "Hotel at the Crossroads". Here they published recipes and photos of those dishes that are mentioned on the pages of George Martin's novels. In addition, they hunted down recipes in crumbling medieval cookbooks and matched each one with modern versions of dishes, ingredients, and processing techniques.
Once, at a regular meeting with their fans in Boston, George Martin was approached by two girls with a basket full of lemon biscuits, meat pies and other goodies. As you already understood, it was Sarien and Chelsea. As a result of the ensuing friendship, the book that I now hold in my hands was born.

What I liked most about the book, besides the recipes and colorful pictures of ready meals, is that the authors adapted many of the recipes to modern life, immediately indicating the interchangeability of certain products. At the same time, you can cook both a medieval version of the recipe and a modern version.

The menu is based on descriptions of meals from the cult saga, as well as authentic recipes of medieval European cuisine. Soups and stews, pies and desserts are simple and hearty authentic dishes.

Each recipe is accompanied by a quote from the book, which makes cooking more fun and interesting. After all, tasting this or that dish, you become a participant in an entertaining game where you can imagine yourself at a meal with your favorite characters from George Martin's novels. Today you have breakfast of brown-shelled hard-boiled eggs with toast and a piece of ham at the Wall, tomorrow you will treat yourself to lemon biscuits in King's Landing, and for lunch you will prefer to visit Dorne and taste fragrant grape leaves with lamb and mushrooms. So, friends, I wish you interesting travels and delicious culinary discoveries with the book "A Feast of Ice and Fire".

I, too, did not remain indifferent to such wonderful recipes and prepared dinner in the style of a feast of Ice and Fire. I want to say right away that I chose recipes at random, and not one disappointed me, but what happened in the end - see for yourself.

Leek soup

Leek soup opened the wedding feast, followed by green bean salad, onions and beets.
"A Storm of Swords"

Chicken in honey

"What, hungry again?" There was still half a chicken covered in honey on the table. John reached out his hand to break off the leg, but suddenly changed his mind. He plunged a knife into the carcass and threw it on the floor between the legs. The ghost obediently and silently dug its fangs into her.
"Game of Thrones"

honey biscuits

For dessert, Lord Caswell's servants brought from the palace kitchen trays of pastries, cream swans and burnt sugar unicorns, lemon rose curls, honey gingerbread and blackberry tarts, apple crumbles and cream cheese circles.
"Battle of Kings"

Have you ever imagined yourself at a feast at Winterfell Castle? Would you like to try lemon biscuits with Sansa Stark, break a pork pie with the Night's Watch brothers, or indulge in bliss while biting honey sticks with Queen Daenerys Targaryen? Now you have such an opportunity.

Not so long ago, a colorful recipe book was published with detailed instructions for preparing the famous dishes of Westeros and Essos in Russian.

The menu is based on descriptions of meals from the cult saga, as well as authentic medieval European recipes. Soups and stews, pies and desserts, these simple and hearty meals are refined with modern culinary techniques and will satisfy your taste buds. We've also swapped out exotic ingredients for more affordable ones, so you don't have to stock up on camel meat, live pigeons, or dragon eggs to create dishes worthy of kings.

Frame: Bighead Littlehead

The Feast of Ice and Fire book contains over 100 recipes divided by region:

Wall: rack of lamb, pork pie, lamb in onion-beer broth, mulled wine, pea porridge...

North: beef and bacon pie; chicken in honey; wild bull baked with leeks, baked apples...

South: meringues "Swan"; trout grilled with bacon; rabbit chowder, blueberry stuffed tartlets...

King's Landing: lemon biscuits; quail with butter sauce; trout with almonds; the poor man's stew; ice milk with honey...

Dorne: stuffed grape leaves, duck with lemons, chickpea paste...

Coast of the Narrow Sea: bacon buns, Tyroshian honey sticks, winter cookies, locusts with spiced honey.

Photo: supercoolpics.com

And remember, winter is coming...

And now:

Feast of Vultures: GAME OF THRONES REGIONAL CUISINE RECIPES

KITCHEN OF THE NORTH

Traditional breakfast at Winterfell

Photo: supercoolpics.com

Ingredients: 2 eggs, 6 strips of bacon, 4 slices of homemade bread, butter, honey, berry jam, cheddar cheese, mint tea

How to cook: Fry the bacon, make toast from the bread, spread with butter and honey immediately after cooking. Soft-boil eggs, peel halfway. Brew tea, add jam.

Baked venison from Bear Island

Photo: shop.t-bone.com.ua

Ingredients: Medium venison steak, salt, pepper, vegetable oil, sliced ​​lemon, onion

How to cook: Rub the venison with salt and pepper. Arrange lemon and onion slices on a baking sheet. Put venison on the resulting pillow. Cook at 200°C (cooking time depends on serving size).

CUISINE OF THE RIVERRUN AND THE IRON ISLANDS

Riverrun Onion Soup

Photo: kakprosto.ru

Ingredients: 3 medium leeks, 1 medium carrot, 1 stalk celery, 4 bunches greens (spring herb mix), 1 lemon, 2 tbsp. l. butter, 1 liter vegetable broth, 2 bay leaves

How to cook: Cut the leek 10 cm above the white line, cut the root end in a cross to half the stem. Cut the leek into thin rings, melt the butter in a large saucepan, add the onion to it. Simmer under a lid over low heat until it becomes soft, but has not yet lost color. Chop the celery and carrots and add to the pot. Pour in the broth, add bay leaf, salt and pepper, leaving on low heat for 20 minutes. Rinse and disassemble spring greens, mix with grated lemon zest. Add to pot with soup, boil for 2-3 minutes, then serve.

CUISINE OF THE ROYAL LANDS

Lady Sansa's salad

Photo: supercoolpics.com

Ingredients: parsley, sage, baby garlic, green onion, lettuce, leek, spinach, borage, mint, primrose, watercress, rosemary, violet flowers, nuts and raspberries

How to cook: Grind and mix the ingredients, garnish the dish with nuts and olive oil dressing.

Plum wine

Photo: supercoolpics.com

Ingredients: plums, water, sugar, spices

How to cook: Sort the plums from the garbage, remove the seeds, leave for 3 days in the open air, covered with gauze. Mash the plums in a bowl until puree, add water, leave again in the fresh air. After another three days, strain the juice from the pulp, add sugar at the rate of 200 grams per liter of liquid. Add spices. The bottle should be filled ¾ to avoid strong foaming. The wine aging process can take up to 40 days.

ESSOS KITCHEN

Dothraki Blood Pie

Photo: supercoolpics.com

Ingredients: 2¼ cups white flour, ½ tsp. salt, ¾ cup warm water.

For the filling: 2 minced garlic cloves, 1 small onion, 200 grams of lamb, 200 grams of black pudding, spices to taste, vegetable oil for frying

How to prepare: Mix the ingredients for the dough, carefully adding water. Divide the dough into two equal parts, roll a sausage about 30 cm long from each, cut into 5-6 equal parts. Roll each piece of dough into a flat cake, put 3 tablespoons of the filling, cover with another rolled piece, leaving a small fragment (about 3-5 cm) not stuck. Fill the pan with vegetable oil, heat to 175 ° C, fry each pie for 5 minutes. Remove excess oil with paper towels.

Press release of the book "A Feast of Ice and Fire":

Have you ever imagined yourself at a feast at Winterfell Castle? Would you like to try lemon biscuits with Sansa Stark, break a pork pie with the Night's Watch brothers, or indulge in bliss while biting honey sticks with Queen Daenerys Targaryen? Now you have such an opportunity.

From fans of the saga and lovers of good food Chelsea Monroe-Kassel and Sarien Lehrer, A Feast of Ice and Fire lovingly reproduces the rich cuisine of the diverse peoples that inhabit the Seven Kingdoms and beyond. All recipes were approved by George Martin himself, and the book is preceded by his preface.

From the throne rooms in King's Landing with their sumptuous delicacies, to the frozen North with its warming smoky food, and the mysterious lands of Essos with exotic oriental delicacies, everywhere the foodie will find treats to their taste, and the chef will find interesting dishes and room for creativity.

The menu is based on descriptions of meals from the cult saga, as well as authentic medieval European recipes. Soups and stews, pies and desserts, simple and hearty meals are refined with modern cooking techniques and will please you. The authors have also swapped out exotic ingredients for more affordable ones, so you don't have to stock up on camel meat, live pigeons, or dragon eggs to create dishes worthy of kings. :)

The Feast of Ice and Fire book contains over 100 recipes divided by region:

• Wall: rack of lamb, pork pie, lamb in onion-beer broth, mulled wine, pea porridge…
• North: beef and bacon pie; chicken in honey; wild bull baked with leeks, baked apples…
• South: meringues "Swan"; trout grilled with bacon; rabbit chowder, blueberry stuffed tartlets…
• King's Landing: lemon biscuits; quail with butter sauce; trout with almonds; the poor man's stew; ice cold milk with honey…
• Dorn: stuffed grape leaves, duck with lemons, chickpea paste…
• Coast of the Narrow Sea: bacon buns, Tyroshian honey sticks, winter cookies, locusts with spiced honey…

Tips for recreating Seven Kingdoms dishes and sample menus, excerpts from all five books in the series, and appetizing vibrant color illustrations are all found in the gastronomic guide to the world of the A Song of Ice and Fire novels. And remember, winter is coming.

You can track the release date of the book on the official website of the publisher. The estimated price of the book is 1250 rubles. The content can be viewed.

And now an exclusive excerpt:

A Feast of Ice and Fire: Foreword by George Martin

Come closer. No, even closer. I have to make a confession, a shameful confession - I don't want to be heard. One more step, like this... Lean in and I'll whisper the bitter truth in your ear.

I'm a bad cook.

Here it is, my inglorious secret. All those pages that I wrote about food in years-long stories, all the lovingly written detailed images of dishes - both ordinary and exotic - all fictional feasts that made you lick your lips ... I have never cooked any of this in my life. Everything was from words. Heavy meaty nouns, fresh crunchy verbs, a perfect spice of adjectives and adverbs. The words. The substance of which dreams are woven... Very tasty dreams - no fat, no calories and no nutritional value. The craft of writing for me. But cooking - thank you.

Well, okay, open up until the end: I'm a good breakfast cook, if "breakfast" means frying roughly chopped bacon and shaking up some eggs with onions, cheese, and a pinch of Italian spices. But when I feel like eating pancakes, or eggs benedicts, or, best of all, green chili pepper burritos for breakfast, I head to my favorite spot, the Telecolote Cafe in Santa Fe. Like any normal man, when summer comes, I pile charcoal briquettes under the garden grill, splash a little Molotov cocktail on them and roast them on open fire steaks, hot dogs and burgers. At home, well... I can boil an ear of corn, I can steam vegetables (when necessary), and yes - I also make meatloaf with cheese filling. However, this is where it all ends. Meatloaf is the ceiling of my culinary skills. When a wife grills a steak, it comes out nicely grilled on the outside and red on the inside. If I fry the same steak on the same grill, every time I get something shapeless in different shades of gray. Fortunately, my appetite is much better than my culinary skills (which is clear from one look at my waist, sadly).

Food is one of the greatest pleasures in life, and I am for pleasure with all my heart. Reading is a phenomenon of the same order. It's something worth living for, and if anyone can link reading and eating together... That's why there are so many descriptions of meals in my novels - a trend that, I note, does not originate in the A Song of Ice and Fire novels at all .

Ten years before the first book of Game of Thrones was published, I took part in a visiting British version of the famous Milford Writers Workshop. The story I presented for critical analysis was described by one of the critics as "gastronomic porn." True, he was British, that is, a man from places where beef is boiled, and porridge is made from peas. I always suspected that the British Empire was largely formed by the fact that the British began to disperse all over the world in search of good concoction.

I agree, in the books I have spent a lot of words on detailed descriptions of what my characters eat. I think more than the authors usually do. This drew criticism from bookworms and reviewers who enjoy the fast pace of developments. They were perplexed: “Why do we need all these details? Does it matter how many dishes were served, whether the capons were browned to a crispy crust and in what sauce the wild boar was fried? Whether it's a wedding feast with seventy-seven courses, or a meal of exiles who shared corned beef and apples around the fire, critics don't want to hear if these episodes lack plot development. (I bet even when they print their reviews, they chew on fast food.)

I have a different view. I write to tell a story, and that doesn't mean to develop a story. If it were all about the plot, then none of us would have to read novels at all. For the eyes there would be enough publications with brief retelling works. They lack everything only ... Yes, they lack everything.

For me, the main thing is the journey, and not how to quickly get to the destination. Flipping through the pages, I, as if on a trip, want to admire the scenery, smell the flowers and - yes! - the taste of food. My goal as a writer has always been to make reading an experience by immersing the reader in the environment and setting. I want all the events described in the book to remain in the memory of a person, as if he himself participated in them. And this can be achieved only by accuracy, detail of descriptions that give rise to physical sensations.

Landscapes, sounds, smells - that's what enlivens the episode. In battle, in the bedroom, or at a banquet - it doesn't matter - the same tricks work. That's why I spend so much time and energy describing the foods my characters eat: what exactly, how it's cooked, how it looks, smells, tastes. This background gives the scenes texture, makes them vivid and psychologically authentic - memorable. Impressions received through the senses penetrate deep into the very foundations of our consciousness, which can hardly be reached by presenting the plot in a purely intellectual way.

The appeal of the fantastic epic is increased by the artistic world created in it, and the food is an integral part of it.

Much can be learned about the world and its culture from the kinds of food its inhabitants eat (and don't eat). Everything that is really important to know about hobbits is clear from the "appetizing crispy bacon" and "second breakfasts". But the orcs... It's unlikely that anyone would want to write an orc cookbook in the foreseeable future.

This principle is true of both individuals and societies. In my scenes with feasts, which are far from being added for the sake of a red word, there is a deep immersion in the artistic world of the characters. Oh yes, sometimes the plot develops.

However, all this is a side dish. The main dish - for the sake of which I include such moments in my works - is they themselves. I love writing about food, and readers - well, most of them - seem to love reading about it. Since so many people admit that feasting scenes make them hungry, I must be doing the right thing.

Unlike the artistic world of Westeros or the real Middle Ages, the 21st century is the golden age of food, and today it is given incomparably more attention. We live in an age of abundance, when all conceivable and unthinkable products can be found all year round, and even the most incredible exotic is sold in the nearest store. It is not required to give half the kingdom for this, and for those who love to eat, but do not know how to cook at all, it is easy to find those who want to take over the cooking.

This is the perfect time to introduce you to Sarien and Chelsea... A lot of water has flown under the bridge, and now I don't remember who first proposed publishing a cookbook based on dishes from my novels. Most likely, the idea arose shortly after the publication of Game of Thrones in 1996. And in the following decade, thousands of readers offered the same thing. Most of them teased me, as if jokingly: "You write so much about food - it's just right to write a cookbook, ha ha." But considering what an expert I am in terms of the kitchen, even those who took the idea seriously, I could not reassure in any way. The chances of this cookbook ever appearing were about the same as the chances of publishing my book on car repair or programming.

If it wasn't for Sarien and Chelsea... It's a different story. They didn't just write to me and say it would be great if there was a cookbook, no. In fact, they were already in full swing preparing the dishes described in the cycle of novels "A Song of Ice and Fire." They also hunted down recipes in crumbling medieval cookbooks and matched each one with modern versions of dishes, ingredients and processing techniques.

They called their culinary blog "Hotel at the Crossroads" - in honor of the establishment of the same name, well known to my readers. True, all sorts of terrible events take place within the walls of this hotel, besides, its owner is hanged on the gallows, and the body dangles in the gate, blown by all the winds ... I sincerely hope that such passions do not threaten the virtual institution of Sarien and Chelsea. Their cooking is a hundred times better than in that unfortunate place.

How should I know? - you ask. Have I cooked any of these dishes - at least in the medieval version, even in the modern version? No - I confessed that I am a useless cook. But I still tasted many of the dishes, and this is the main thing.

When A Dance with Dragons, the newest novel in the series as of this writing, was released in July 2011, I went on tour to meet readers. Sarien and Chelsea showed up at such a meeting in Boston, with a basket full of lemon biscuits, meat pies and other goodies, in case I felt like munching during the autograph signing. And while I was traveling around the country, in dozens of cities, fans of the Hotel at the Crossroads blog and admirers of the culinary talent of its authors came to almost all meetings with me, bringing even more baskets and even more dishes, one more appetizing than the other, and everyone in the basket invariably had lemon cookies. Sansa would appreciate it.

Now that I have returned home and am sitting on the next book, baskets of food - alas, ah! Nobody brings me. However, despondency aside: thanks to this cookbook, we can taste any of the dishes loved by the inhabitants of the Seven Kingdoms and the exotic surrounding lands. And I was not: I will also try to create something according to these recipes - of course, provided that I find a reliable supplier of dragon pepper ...

Eat your fill, buddy. Winter Is Coming.